Healthy Desserts

Baked Apples

• Cored Bramley apples
• Any of the following for filling: dried apricots, prunes, figs, sultanas, chopped nuts, mixed seeds

1. Preheat the oven to 150C/300F/Gas 2.

2. Spoon the fruit mixture into the holes in the cored apples, pressing in to fill well.

3. Place the stuffed apples into an ovenproof dish, cover with aluminium foil and transfer to the oven to bake for 40 minutes.

4. Remove the foil and cook 15-20 minutes more, until the apples are soft, but not collapsing.

5. Place onto plates and serve with a dollop of low fat Greek yoghurt. 

Poached Pears in Red Wine (serves 4)

• 750ml Red wine
• 2 cinnamon sticks
• zest of 1/2 lemon  & pinch of ground cloves  
• 8 small, firm pears, peeled leaving stalks
• 2 teaspoons of honey

1. Place the red wine in a large saucepan and bring to a simmer.

2. Add the cinnamon sticks, lemon zest and ground cloves and simmer for 5 minutes.

3. Add the pears and honey.

4. Partly cover and simmer over a very low heat for 1 hour until the pears are tender.

5. Carefully remove the pears with a slotted spoon and place in a heatproof serving dish.

6. Strain the remaining red wine mixture and return to the saucepan. Bring to the boil and cook briskly until it reduces and thickens into a syrup.

7. Pour the red wine syrup over the pears. Serve warm or cold.

Stewed Apple with Sultanas & Cinnamon

• 2lbs chopped peeled Granny Smith apple
• 1 flat tbl sppon of granulated sweetner
• 1/4 cup apple juice
• 1 teaspoon ground cinnamon
• 1/4 cup sultanas

1. Combine all ingredients in a large, heavy saucepan.

2. Cover and cook over medium-low heat 45 minutes or until apple is tender, stirring occasionally.

3. Let stand 5 minutes before serving

Poached Figs (serves 4)

• 12-16 figs (depending on size)
• 1 tbsp clear honey
• 1 tsp pine nuts
• Virtually fat free fromage frais

1. Pre heat oven to 180c/350F/Gas mark 4. Cut a deep cross into each fig at the stalk end, then open out slightly. Place the figs close together in an ovenproof dish to kep them upright.

2. Drizzle the honey over and inside the figs, then cook for 10 minutes until soft.

3. Meanwhile, place a frying pan over a high heat and lightly toast the pine nuts.

4. Transfer 3-4 figs to each serving plate, scatter the pine nuts around them and serve with a spoonful of fromage frais.

Fruit compote

Melon & summer fruits

Fruit salad in natural juice

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Topping ideas:

• Low fat (less than 3% fat) Greek style yogurt
• Low fat natural yogurt
• Virtually fat free fromage frais
• Custard made with skimmed milk & sweetener (e.g. Splenda, Canderel)