Vanilla crème caramels
These French custards are the perfect balance of lightness and indulgenceEVERYDAY EASY
Serves
V
Ready in about minutes,
plus cooling and chilling
level tbsp caster sugar
ml skimmed milk
tsp vanilla extract
level tbsp sweetener
large egg yolks, plus large eggs
g mixed berries Preheat your oven to °Cfan
°Cgas . Place ramekins (about
cm wide) into a roasting tin.
Put the sugar in a small saucepan
with tbsp water and place over
a low heat. Stir until the sugar has
dissolved, then boil over a high
heat, without stirring, until the
syrup turns a light caramel colour.
Using a spoon, carefully divide the
caramel between the ramekins. Put the milk, vanilla extract
and sweetener in another small
saucepan. Bring to the boil, then
remove from the heat and set aside.
Put the egg yolks and whole eggs
into a large mixing bowl and whisk
until well blended. Pour the warm
milk mixture into the beaten eggs.
Mix well, then divide between the
ramekins. Pour boiling water into the
roasting tin to come two-thirds of
the way up the sides of the ramekins
and bake for
- minutes.
Carefully remove the ramekins
from the tin and leave to cool.
Cover and chill for at least hours,
or overnight if you can. To serve, run
a small palette knife around the
sides of each ramekin, turn the
crème caramels out onto serving
plates and add the mixed berries.
Syns per serving: ½Black Forest
cheesecake
All the drama of the s gâteau in
an irresistible cheesecake
EVERYDAY EASY
Serves
Ready in about minutes,
plus chillingreduced-fat digestive biscuits,
finely crushed
g low-fat spread, melted
sheets leaf gelatine
g extra-light soft cheese
g plain quark
x g pots Danone Activia
Fat Cherry yogurt
level tbsp sweetener
Juice of ½ lemon
g pitted cherries (defrosted if
frozen), roughly chopped, plus fresh
whole cherries to decorate (optional)
level tsp cocoa powder Line a cm non-stick, springform
cake tin with baking paper. Put the
biscuits in a bowl and mix in the
melted spread. Spoon into the tin,
pressing down with the back of a
spoon to create an even base. Chill
while you prepare the filling.
Soak the gelatine in a bowl
of cold water for - minutes,
or until softened. Meanwhile, put
the soft cheese, quark, yogurt
and sweetener in a large bowl
and whisk until smooth.
Put the lemon juice and tbsp
water in a small saucepan. Bring to
the boil, then remove from the heat.
Squeeze the excess water from
the softened gelatine and add the
gelatine to the hot lemon mixture.
Stir until dissolved, then whisk
into the cheese and yogurt mixture.
Add the chopped cherries and pour
over the biscuit base. Chill for -
hours, or until set.
Remove the cheesecake from the
tin, discard the baking paper and
place on a serving plate. Evenly dust
over the cocoa powder and decorate
with the whole cherries. Slice into
equal wedges and serve.Syns per serving:
½Nothing evokes fond
memories quite like
the taste of your top
childhood pud
SLIMMING WORLDRetro Desserts_lm_v4.indd 82 06/11/2017 15:50