Trudie's Low Fat Desserts

BLUEBERRY MOUSSE

400 g tinned blueberries; 3 tbsp. caster sugar; 250 ml skimmed evaporated milk;
2 tbsp. gelatin; 250 g low fat yogurt

Puree the blueberries with the sugar, reserving their liquid. Strain. Dissolve the gelatin in 185 ml of warmed blueberry liquid. Whip the milk until thick and beat in the yogurt. Mix the gelatin in and fold in the blueberry puree. Chill in moulds for 2 hours until set. 

RASPBERRY VACHERIN

3 egg whites; 175 g low fat soft cheese; 175 g caster sugar; 2 tbsp. honey; 2 tbsp. Cointreau; 225 g raspberries; 120 ml low fat fromage frais; 25 g icing sugar

Preheat the oven to 140 degrees Celsius. Draw 2 8" circles on greaseproof paper. Line 2 baking sheets with the paper, ink side down. Whisk the egg whites until very stiff. Whisk in the sugar. Divide between the 2 baking sheets inside the circles and bake for 1 1/2 - 2 hours until crisp. Cream the cheese with the honey and Cointreau. Fold in the fromage frais and raspberries. Sandwich the meringues with the mixture and dust with icing sugar. Serve immediately.

PAVLOVA

3 egg whites; 175 g caster sugar; 2 tsp. corn flour; 1 tsp. vinegar; 1/2 tsp. vanilla essence; selection of fruits; 200 g frozen raspberry puree; 1/2 tsp. lemon juice

Preheat the oven to 130 degrees Celsius. Mark a 92 circle on a sheet of grease proof paper and line a baking sheet with it, marking side down. Beat the egg whites with the vinegar and half the corn flour until very stiff. Beat in the sugar and vanilla essence. Pile onto the baking sheet and bake for 1.5 hours. Slice the fruit selection and pile onto the cooled meringue. Defrost the raspberry puree and add the lemon juice and rest of corn flour. Heat gently ad cook for 2 minutes. Cool. Pour over the fruit. Serve immediately.

PEACH FLUFF

225 g tinned peaches; 200 ml water, 1 tsp. lemon juice; 1/4 tsp. cinnamon; 1 tbsp. honey; 175 g soft cheese; 2 egg whites

Puree the fruit with the water and lemon juice, add the honey and cheese and blend well. Whisk the egg whites until stiff and fold into the mixture. Divide into glasses and chill well before serving.

NB - This dish is not suitable for pregnant women, infants under the age of 2, the elderly or anyone suffering from an immune disorder as it contains uncooked eggs, which may carry risk of salmonella.

BANANA CAKE

3 tbsp. honey; 1 banana; 100 g grated carrot; 50 g chopped dates; 175 g plain flour; 1 1/2 tsp. baking powder; 1/4 tsp. mixed spice; 1/4 pint skimmed milk; 2 egg whites

Preheat the oven to 170 degrees Celsius. Lightly grease a 900 g loaf tin and dust with flour. Put the honey in a bowl and add the mashed banana. Mix well. Stir in the carrots and the dates. Sift in the flour, baking powder and spice. Add milk and mix. Whisk the egg whites until stiff and fold carefully into the mixture. Bake for
35 - 40 minutes. Cool slightly in the tin then turn out and cool on a rack.