- Food and Cooking
Low-fat Dessert Recipes
Apricot Buttermilk Pancakes
Serves 43/4 cup self-raising flour, sifted2 tablespoons caster sugar1/4 cup dried apricots, chopped1 egg, lightly beaten1 cup buttermilkolive oil cooking spray410g can apricot halves in natural juice, drained, halved200g low-fat apricot yogurt1. Combine flour, sugar and dried apricots in a bowl. Beat egg and buttermilk in a jug. Gradually stir egg mixture into flour mixture until well combined.2. Spray a non-stick frying pan with oil and heat over medium-high heat. Pour 2 tablespoons batter into pan. Cook for 1 to 2 minutes or until bubbles appear on the surface and pancake is golden underneath. Turn and cook for 1 minute or until golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining mixture.3. Place 2 pancakes on each plate. Top with apricot halves and a dollop of yogurt. Serve.Tip: Pancakes freeze well. so why not make a double batch? Allow pancakes to cool completely. Stack between sheets of baking paper and freeze in an airtight container for up to 3 months. To reheat, microwave on MEDIUM (50%) for 1 minute per pancake.
Golden Syrup Dumplings
Serves 81 1/2 cups self-raising flour60g reduced-fat dairy spread, chopped1 egg1/3 cup skim milkLow-fat ice-cream (optional), to serveSyrup3/4 cup white sugar40g reduced-fat dairy spread2 tablespoons golden syrup2 small oranges, juiced1. Make syrup: Place sugar, dairy spread, golden syrup, 1/4 cup orange juice and 3/4 cup water in a deep, large frying pan over medium heat. Cook, stirring occasionally, for 5 to 7 minutes or until sugar has dissolved. Bring to the boil.2. Meanwhile, sift flour into a bowl. Add chopped dairy spread. Using your fingertips, rub dairy spread into flour until it resembles breadcrumbs. Make a well in the center. Beat egg and milk in a jug. Stir into flour mixture to form a sticky batter.3. Drop tablespoonfuls of batter into boiling syrup to make 16 dumplings. Cover and reduce heat to low. Simmer for 10 minutes. Spoon a little syrup over dumplings. Cover and cook for 5 minutes or until dumplings are plump and cooked through.4. Spoon dumplings into bowls. Drizzle with a little syrup. Serve with ice-cream, if desired.
Blueberry Cheese Strudel
Serves 8olive oil cooking spray250g reduced-fat cream cheese, softened425g can blueberries in syrup, well drained60g dried mixed fruit1/4 cup blanched almonds, chopped8 sheets filo pastry2 cups low-fat vanilla custard1. Preheat oven to 190 degrees C (375 degrees F). Lightly spray a flat baking tray with oil.2. Beat cream cheese in a bowl with a wooden spoon until smooth and creamy. Stir in blueberries, dried fruit and almonds.3. Place 1 pastry sheet on workbench. Lightly spray with oil. Top with another pastry sheet. Spray with oil. Repeat with remaining pastry sheets and oil until you have 8 layers. Spoon blueberry mixture along one long edge of pastry, leaving a 7cm border at both short ends. Fold ends in and roll up to enclose filling.4. Place filo roll on prepared tray. Bake for 15 to 20 minutes or until pastry is golden. Slice strudel and serve warm with vanilla custard.
Chocolate Self-saucing Pudding
Serves 8olive oil cooking spray2 cups self-raising flour, sifted1 cup caster sugar3/4 cup smooth apple sauce1 cup skim milk1 teaspoon vanilla essence2 tablespoons cocoa powder2 cups boiling waterpure icing sugar (optional)1. Preheat oven to 180 degrees C (350 degrees F). Lightly spray a 2-litre capacity ovenproof dish with oil.2. Combine flour and 1/2 cup sugar in a bowl. Beat apple sauce, milk and vanilla in a jug. Pour into flour mixture and stir gently to combine. Spoon into prepared dish.3. Combine cocoa powder and remaining 1/2 cup sugar and sprinkle over pudding. Carefully boil boiling water over pudding (do not mix). Place dish on a flat baking tray. Bake for 35 to 40 minutes or until a skewer inserted into top of pudding comes out clean. Dust with icing sugar. Serve warm with low-fat ice-cream or vanilla custard, if desired.Tip: To reduce kilojoules (calories) in these recipes even further, try using a granulated artificial sweetening product (I use Splenda) instead of sugar.