| Gooseberry Fool | | Top and tail 450g gooseberries and simmer with 2 tbsp water and 110g light brown sugar for 15 mins then blend until smooth. Bring 300ml skimmed milk to just below boiling, stir in 2 tbsp custard powder mixed with a little water and stir until thickened. Combine the gooseberries and custard, cool and then chill. Try the same recipe with plums, stoned and halved. Serves 4. | | POINTS value per portion (with gooseberries): 2½ | | Apricot and Orange Mousse | | Halve and stone 250g fresh apricots, place in a pan with the finely grated zest and juice of 1 orange, 50g caster sugar. Simmer for 10 mins and then blend. Dissolve 1 x 13g sachet orange sugar free jelly in 150ml boiling water, stir in the pureed apricots and leave to cool slightly. Add 2 x 125g pot low fat apricot yogurt and make up the mixture to 600ml with water. Pour into a serving bowl and chill until set. Serves 4. | | POINTS value per portion: 2 / Suitable for Core Plan�?by omitting the sugar and sweetening the apricots to taste with artificial sweetener. | | Summer Berry Trifle | | Place 75g broken sponge fingers in a large serving bowl and drizzle with 4 tbsp apple juice. Top with 450g mixed raspberries and strawberries, hulled and halved, and 110g blueberries. Pour over a 500g tub reduced fat custard and chill. Decorate with 2 tbsp toasted flaked almonds before serving. Serves 6. | | POINTS value per portion: 3 | Sorbets make another wonderful summer dessert and, although a little time consuming, are really refreshing and emphasise the flavour of the fruit. | Redcurrant Sorbet | | Wash 450g redcurrants and place in a pan with 150g caster sugar. Simmer gently for 10-15 mins until the juices run and then press through a sieve to remove stalks and pips. Leave the syrup to cool before freezing in a shallow plastic container. Freeze for 2 hours before whisking to break up large ice crystals and returning to the freezer for 2 more hours until solid. Can be made in an ice cream machine. Try substituting the redcurrants with blackcurrants. Serves 6. | | POINTS value per portion: 1½ | | Nectarine and Lime Crush | | Stone 600g ripe nectarines and blend in a food processor. Sieve to remove the skins. Finely grate the zest of a lime and add to the nectarines. Mix together 125g icing sugar with the juice of the lime and stir into the nectarines. Open freeze, whisking after an hour and then freeze until solid. Serves 4. | | POINTS value per portion: 2½ / Suitable for Core if omitting the sugar and using artificial sweetener. | Although fruit is an obvious summer choice, there is nothing to stop us enjoying a little chilled chocolate or coffee indulgence too, so try one of these! | Creamy Coffee Whip | | Dissolve 1 tbsp instant coffee and 3 tbsp icing sugar in 2 tbsp hot water, leave to cool. Stir into 200g 0% fat Greek yogurt, spoon into 2 glass serving dishes and chill. Serve sprinkled with 3 crushed, amaretti biscuits divided between the 2. Serves 2. | | POINTS value per portion: 3 | | Ginger Mocha Towers | | To make 2 towers, mix together 150g virtually fat free natural fromage frais with 1 tbsp icing sugar. Take 2 reduced fat ginger snap biscuits, dip briefly in a little cold black coffee, place one on each serving plate, spread a tbsp of the fromage frais over the top and repeat with 2 more biscuits each, finishing with a dollop of fromage frais, to make 2 towers. Chill for up to 30 mins before dusting with 1 tsp cocoa powder between the 2. Serves 2. | | POINTS value per portion: 4½ | |
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