Summer Fruit Muddle

Serves 4

Half a syn for the whole dish

1 pkt sugar free blackcurrant jelly crystals

400ml diluted sugar free apple and blackcurrant cordial

200g fresh blackberries

250g fat free fromage frais

sweetener to taste

Make up the jelly with cordial and leave to set for several hours or overnight. Cut in to small dice, approximately 1 cm³. Mix with the blueberries and fromage frais. Add sweetener if you would like the dish a little sweeter.

Strawberry Trifle

This is by no means a simple recipe, but well worth it for the extremely low syn value.

Serves 4-6

1 syn for the entire dessert on Extra Easy

½ tub quark

½ tsp baking powder

4 eggs, separated

1 tsp vanilla essence

4 tbsp sweetener

½ pkt Sainsbury's frozen Fruit Toppers

1 sachet sugar free orange flavoured jelly crystals

2 eggs

1 tub fat free plain yogurt

2 tbsp sweetener

1 sachet gelatine

500g fresh strawberries

Mix together the egg yolks, baking powder, sweetener, vanilla essence and the quark, using an electric whisk. In a separate clean bowl, using a clean whisk, whip the egg whites until firm. Carefully fold the yokes into the whites. Line a Swiss Roll tin with baking paper and pour in the mixture. Bake at 180°C for 10-15 minutes, keeping an eye on it to ensure it doesn't burn. Remove from oven and leave to cool. Cut the cake into small pieces and line the bottom of a serving bowl.

Make up the orange jelly with 200ml boiling water according to the instructions. Add the mixed fruit, still frozen, then top up with cold water to 500ml. Stir well and pour over the cake. Leave in the fridge for two hours to set (or 10-15 minutes in the freezer).

Meanwhile, make the custard by whipping the eggs with the sweetener. Place in the top of a double saucepan over gently simmering water, and stir until the custard has thickened, being careful not to 'cook' the mixture as the egg will scramble. Allow to cool slightly, then add the yogurt. Sprinkle the gelatine on 200ml boiling water, cool slightly and add the custard. Leave to cool completely.

Once the orange jelly has set, pour the custard over the top. Leave for a further couple of hours in the fridge to set. Once it is all set, top with the hulled strawberries and serve. 

 

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. 

 

Raspberry Rice Cream

This dessert is very refreshing and even has its own superfree in it as per the Slimming World plan. 

 

Serves 4

½ Syn on Extra Easy

1 sachet raspberry sugar free jelly crystals

200g frozen raspberries

170g fat free natural yogurt

2 tbsp sweetener

1 cup sticky white rice

Cook the rice in water with the sweetener until soft, usually ten minutes depending on the rice. Drain and allow to cool. Mix up the jelly crystals with 250ml boiling water according to the packet instructions. Mix together the yogurt, frozen berries (keeping them frozen helps to set the dessert quicker), jelly and rice. Put in individual glasses and chill for several hours in the fridge. If you're in a hurry, you can pop them in the freezer for half an hour or so for a softer consistency. 

 

Layered Raspberry Mousse

Served 4

1 Syn on Extra Easy

2 sachets of raspberry sugar free jelly crystals

2 tsp powdered gelatine

400g fresh raspberries

225g fat free natural fromage frais

1 tsp vanilla essence

4 tbsp sweetener

Place four wine glasses in the freezer to chill. Dissolve the jelly crystals in 150ml of boiling water according to the packet instructions, then top up with 400ml cold water.

Bring the glasses back out from the freezer, and place about 1/3 of the raspberries in the bottom of each glass. Pour in 1/3 of the jelly and put back in the freezer for 10 minutes to set.

Combine the fromage frais, vanilla essence, half the remaining raspberries, half the remaining jelly and the sweetener in a bowl and add this in a new layer to the glasses. Return to the freezer for 30 minutes to set.

Arrange the rest of the raspberries on top and pour in the last of the jelly. Leave in the fridge for at least two hours to set.