Slimming World MayJune 2019

Black Forest mousse pots

Our velvety take on the iconic chocolate-cherry gateau makes for a heavenly treat

Peach Melba

Eve’s pudding

Soft-baked sponge gives way

to a classic flavour combo

E V E RY DAY E A S Y

Serves 4

V

Ready in about 50 minutes

250g fresh peaches, stoned and sliced

150g fresh raspberries

3 level tbsp sweetener granules

Zest and juice of 1 unwaxed lemon

3 large eggs

75g plain flour

½ level tsp baking powder

½ level tsp cornflour

Fat-free natural Greek-style yogurt

or fromage frais, to serve

1 Preheat your oven to 180°C/fan

160°C/gas 4. Scatter the peaches

and raspberries over the base of

a 1.25-litre baking dish. Sprinkle

over 1 level tbsp sweetener, and

the lemon zest and juice, and bake

for 10 minutes, or until the fruit

is just beginning to soften.

2 Meanwhile, put the remaining

sweetener, eggs and a pinch of salt

into a mixing bowl or the bowl of

a stand mixer. Beat for 10 minutes

with an electric hand whisk or mixer

until the mixture is thick, has tripled

in volume and leaves a trail when the

mixer’s drawn back over the surface.

3 Sift the flour, baking powder and

cornflour over the whisked mixture

and gently fold in using a large

metal spoon. Pour over the cooked

fruit and bake for 25 minutes,

or until a skewer pushed into the

sponge comes out clean. Divide

the pudding between 4 bowls and

serve with dollops of the yogurt

or fromage frais.

Syns per serving: 5

E V E RY D AY E A S Y
Serves 6
V
Ready in about 30 minutes,
plus chilling

For the cherries:
200g fresh or frozen cherries
1 level tbsp sweetener granules
1 tbsp lemon juice
½ tsp cornflour

For the chocolate mousse:
150g fat-free natural Greek-style yogurt
150g plain quark
½ level tsp sweetener granules
50g dark chocolate
2 large eggs, separated*
2 level tsp caster sugar
6 sponge fingers, roughly crushed

1 Put the cherries, sweetener
and lemon juice in a small, lidded
saucepan and place over a medium
heat. Cover and simmer for
5 minutes until the cherries have
softened. Mix the cornflour with
1 tsp cold water, and stir into the
cherries. Simmer uncovered for
1-2 minutes until thickened. Remove
from the heat and leave to cool.

2 Meanwhile, for the mousse, mix

together the yogurt, quark and

sweetener in a medium bowl until

smooth. Melt the chocolate in

a heatproof bowl over a pan of gently

simmering water, ensuring the bowl

doesn’t touch the water, stirring

occasionally (or microwave on high

for 30 seconds, stir and repeat until

melted). Set aside until needed.

3 In a clean, glass bowl, beat the

egg whites with an electric hand

whisk until thick and frothy. Add

the caster sugar and whisk until

soft peaks form. Lightly beat the

egg yolks with a fork, then stir into

the chocolate with 100g of the

quark mixture. Using a metal spoon,

fold in the egg white mixture.

4 Divide half the chocolate mousse

between 6 dessert glasses. Divide

over the sponge fingers, cherries

and remaining quark mixture. Finish

by dividing the remaining mousse

over the top. Serve immediately or

chill for up to 12 hours.

Syns per serving: 4½

From childhood

comforts to dinner-party

greats, nostalgia gets

a fresh and fun twist

*Pregnant women,

the elderly, babies

and toddlers are

advised to choose

eggs showing the

British Lion stamp

if eating raw or

partially cooked eggs

84 SLIMMING WORLD MAGAZINE