Almond Junket

This Chinese dessert is also known as Almond Float, and is super easy to make, especially using Sainsbury's frozen mixed fruit (strawberries, mango, pineapple and peach) which is already cut in perfect sized chunks. You can of course use any fruit you like and cut it up yourself. 

 

Serves 2

Syn Free on Extra Easy*

* Providing you use the milk as your Healthy Extra A

1 sachet gelatine crystals

300ml skimmed milk

a few drops almond essence

sweetener to taste

200g Sainsbury's frozen Fruit Topper, thawed

Mix the gelatine crystals with 100ml boiling water, and allow to cool slightly. Gradually add the milk, almond essence and sweetener to taste. Place in a shallow container (I find the type of container that Chinese takeaways come in perfect for this) in the fridge and leave for at least two hours to set. When set, cut in cubes the same size as the fruit and mix it all together. 

 

Strawberry Chiffon Pie

You can have your cake and eat it! At only 1 syn for the whole cake, this is very healthy and very tasty. 

 

Serves 6-8

1 syn for the whole cake

1 cup buckwheat

1 tbsp sweetener

800-1000g strawberries

2 sachets strawberry flavoured sugar free jelly

2 tubs Müllerlight strawberry yogurt

sweetener to taste

1-2 tsp vanilla essence

Heat a pan without any oil and dry fry the buckwheat for 6-8 minutes until crunchy, brown and fragrant. Take the pan off the heat and add the sweetener and one tbsp water. Stir until the water is absorbed. Use to line a greased 20cm springform cake tin.

Hull the strawberries and chop approximately half of them finely. Make the jelly up with only 250ml boiling water using both sachets. Leave to cool a little. Gradually mix in the fruit, then the yogurts. Leave in the fridge to thicken slightly before pouring on top of the buckwheat in the cake tin. Chill in the fridge for several hours to set, then decorate the top with halved strawberries. 

 

Strawberry Pannacotta

Serves 3

>1 syn on Extra Easy

2 Müllerlight Strawberry Yogurts

1 sachet of gelatine crystals

400g strawberries

2 tbsp sweetener

1 sachet sugar free strawberry jelly

3 tbsp spray cream

Keeping 3 strawberries aside for decorating, hull and chop the rest. Stir the gelatine into 200ml boiling water. Gradually mix in half the chopped strawberries and the yogurts. Pour into three glasses and leave in the fridge for at least two hours to set.

Put the rest of the chopped strawberries in a bowl and stir in the sweetener. Leave in the fridge until ready to use.

Divide the strawberries between the three glasses. Make up the strawberry jelly with 200ml boiling water. Add ice cubes to make it up to 350ml, and pour over the strawberries once the ice cubes have melted and the jelly is cool. Leave in the fridge for another two hours to set. Top each one with cream and a strawberry and serve. 

 

Calypso Coffee Cups

You can of course vary this with any liqueur or spirit you like, just remember to recalculate the syns. 

 

Serves 4

2 Syns on Extra Easy

600ml strong black coffee, sweetened to taste

8 tbsp Tia Maria

2 Müllerlight toffee yogurts

1 sachet gelatine

Make up the gelatine according to packet instructions using the coffee rather than water. Pour into four Irish coffee glasses and leave in the fridge for several hours to set. When set, top with the toffee yogurt.

Sprinkle with grated chocolate if wished, at 1½ syns per tbsp.