Gooseberry fool with almond thins
Per serving -> ProPoints value of 17 per
recipe -> 189 calories per serving -> 20 minutes to prepare, 25 minutes
to cook -> Serves 4.
·
300g (21/2 oz) gooseberries, topped and tailed
·
2-3 tbsp artificial sweetener
·
300g (21/2 oz) 0% fat Greek yogurt
·
1 tsp vanilla extract
For the almond thins:
·
30g (5/4 oz) low fat spread
·
35g (5/4 oz) caster sugar
·
1 egg white, beaten
·
25g (1 oz) plain flour, sifted
·
15g (1/2 oz) ground almonds
·
Calorie controlled cooking spray
1. Place the gooseberries in a pan. cover and gently heat stirring
occasionally, for 10 minutes or until soft and pulpy. Lightly crush with a
fork, stir in the sweetener to taste and set aside to cool.
2. Preheat the oven to gas mark 3/160°C/fan 140°c. Beat the low fat
spread and sugar together until combined Beat in the egg white, a little at a
time, then sift in the flour and ground almonds. Stir to just combine.
3. Mist a large baking tray with cooking spray. Drop teaspoons of the
biscuit batter onto the tray, leaving plenty of space between each one. to make
12 biscuits. Bake for 15 minutes or until just golden at the edges. Let the
biscuits cool for 30 seconds, then lift off the baking tray with a palette
knife - if the biscuits get too firm to move, just return to the oven for 1 -2
minutes to soften them up again. Cool on a wire rack.
4. Stir the yogurt and vanilla extract together, then swirl the
gooseberry purée through the yogurt to just combine. Divide between 4 X 150ml
(1/4 pint) serving glasses and serve with 3 almond thins each.
Stacked strawberry sponge
Per serving -> ProPoints value of 39 per
recipe -> 168 calories per serving -> 40 minutes to prepare. 20-25
minutes to cook -> Serves 10 -> Nut free.
·
Calorie controlled cooking spray
·
3 eggs
·
150g (11/2oz) caster sugar
·
150g (11/2oz) self raising flour, sifted
·
1 tsp vanilla extract
·
300g (21/2 oz) very low fat fromage frais 450g
(1lb) strawberries, hulled and sliced
·
1/2 tsp icing sugar
1. Preheat the oven to gas mark 4/180°c/fan 160°c. Mist 2 X 18cm (7in)
sandwich tins with cooking spray and line the bases with baking parchment. Set
aside.
2. Place the eggs and sugar in a bowl and whisk together with an
electric whisk for 10 minutes or until very thick and very pale (the mixture
should double in volume).
3. Sift in the flour and fold in with a metal spoon to combine. Divide
the cake batter between the 2 prepared cake tins. Level the surface and bake
for 20-25 minutes or until risen, firm and springy to the touch. Cool in the
tins.
4. Turn the cold sponges out of the tins and remove the baking
parchment. Using a serrated knife, slice each sponge in half horizontally to
make 4 sponges in total. Stir the vanilla extract into the fromage frais.
5. Place 1 sponge on a serving plate.Top with a quarter of the
strawberries and a third of the fromage frais and cover with the next sponge.
Repeat the layers and top the final sponge layer with the remaining
strawberries, then sift the icing sugar over to dust. Eat within 24 hours.
