Revel in the freedom of desserts that taste amazing but don’t go straight to your hips!

Peach clafoutis

Serves 4 – 6

Prep 15 min

Cook 45 min


·           Per serve 840kJ

·           Sat fat 0.1g

·           Plain flour, 2/3 cup

·           Custard powder, 2 tablespoons

·           Ground nutmeg, ¼ teaspoon

·           Brown sugar, ½ cup

·           Skim milk, ½ cup

·           Low-fat vanilla yoghurt, 200g tub

·           Egg-white, 4

·           Vanilla extract, 1 teaspoon

·           Peach slices, 400g can, drained

·           Vanilla sugar, to sprinkle


1.    Preheat oven to moderately hot, 1900C. Spray a 23cm round baking dish with oil.

2.    Sift flour, custard and nutmeg into a bowl. Stir in brown sugar.

3.    In a jug, whisk milk, yoghurt, egg-whites and vanilla together. Beat into flour mixture until smooth. Pour into pan

4.    Arrange peaches over batter. Bake 40 – 45 minutes, until firm, puffed and lightly golden. Sprinkle with vanilla sugar to serve.

Description: Description: Peach clafoutis

Peach clafoutis

Top tip

  • Serve this clafoutis with low-fat ice-cream. You’ll keep the kJs under control… and it taste delicious!

Lemon curd cheesecake

Serves 8 – 10

Prep 15 min (plus chilling)

Cook 40 min


·         Per serves 660kJ

·         Fat 7g

·         Sat fat 4g

·         Low-fat cream cheese, 250g

·         Low-fat ricotta, 250g

·         Lemon curd, ½ cup

·         Honey, ¼ cup

·         Eggs, 2, separated

·         Lemon, 1, finely grated zest

·         Blueberries, 125g

·         Fat-free vanilla yoghurt, to serve


1.    Preheat oven to moderately slow, 1600C. Spray an 18cm spring form pan with oil.

2.    In a bowl, using an electric mixer, beat cream cheese, ricotta, curd, honey, egg-yolks and zest together

3.    In a clean bowl, using an electric mixer, beat egg-whites until soft peaks form. Fold into cheese mixture. Pour into pan.

4.    Bake 35 – 40 minutes, until well risen, golden and just-set in the middle (it will be a little wobbly).

5.    Turn oven off and allow cheesecake to cool with door ajar. Then chill at least 3 hours. Serve with blueberries and yoghurt.

Description: Description: Lemon curd cheesescake

Lemon curd cheesescake

Top tips

  • Store the cheesecake in an airtight container in the fridge
  • Replace lemon zest with orange zest.

Chocolate roulade

Serves 6 – 8

Prep 20 min

Cook 12 min


·         Per serve 610kJ

·         Fat 2g

·         Sat fat 1.1g

·         Eggs, 3, separated

·         Caster sugar, ½ cup, plus 2 tablespoons extra

·         Self-rising flour, 1 cup

·         Baking cocoa, 1 tablespoon

·         Hot low-fat milk, 1 tablespoon

·         Low-joule strawberry jam, 2 tablespoons, heated

·         Thickened cream, ½ cup, whipped


1.    Preheat oven to hot, 2000C. Lightly grease and line a 30cm x 36cm Swiss roll pan with baking paper

2.    In a bowl, using an electric mixer, beat egg-whites until stiff peaks form. Beat in sugar gradually until mixture is thick and glossy. Beat in egg-yolks.

3.    Sift flour and cocoa together. Fold lightly into egg mixture with milk. Pour into pan.

4.    Bake 10 – 12 minutes, until cake bounces back when gently pressed with fingertips

5.    Meanwhile, top a clean tea towel with a piece of baking paper. Scatter with extra sugar. Tuen cooked cake onto paper. Trim edges and roll up while hot. Cool.

6.    Unroll. Spread with jam and cream, and re-roll. Slice to serve

Description: Description: Chocolate roulade

Chocolate roulade

Top tip

  • Fresh berries or chopped banana can be added to this filling.
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