Slimming World MayJune 2019

Italian rice

puddings with

blackcurrant

compote

E V E RY DAY E A S Y
Serves 4
Ready in about 40 minutes,
plus cooling and chilling

800ml skimmed milk
1½ level tbsp sweetener granules
100g dried risotto rice
2 sheets leaf gelatine
1 tsp vanilla extract
¼ tsp freshly grated nutmeg
Low-calorie cooking spray
Fresh mint sprigs, to decorate

For the compote:
100g blackcurrants
Zest of 1 small unwaxed lemon
and 1 tbsp juice
2 level tbsp sweetener granules

1 Put the milk and sweetener in
a small, non-stick saucepan and
place over a medium heat. Bring
to the boil, then stir in the rice.
Reduce the heat to low and simmer
for 30 minutes, stirring frequently,
or until most of the liquid has been
absorbed and the rice is tender.

2 Meanwhile, make the compote.
Put the blackcurrants in a small,
non-stick saucepan with the lemon
zest, lemon juice and sweetener, and
place over a medium heat. Cook for
5 minutes, or until the blackcurrants
are just beginning to pop open and
the juices have thickened nicely.
Leave to cool, then cover and chill.

3 About 5 minutes before the rice
has finished cooking, soak the
gelatine sheets in a bowl of cold
water for 5 minutes, or until
softened. Lift the gelatine out of
the bowl and squeeze out any
excess water. Remove the rice from
the heat and stir in the gelatine

I served this after Sunday

lunch and everyone loved it. I’ll

‘definitely be making it again

‘

until dissolved. Stir in the vanilla

extract and nutmeg.

4 Lightly spray 4 x 175ml mini pudding

basins or ramekins with low-calorie

cooking spray. Divide the rice

between the basins or ramekins and

leave to cool. Cover and chill for at

least 3 hours, or until set. Slide a knife

around the puddings to release them

and turn out on to small plates. Divide

the blackcurrant compote over and

around each pudding, then decorate

with the mint sprigs and serve.

Syns per serving: 4

COOK’S NOTE

If you can’t find blackcurrants, use

raspberries instead. Syns stay the same

Rhubarb fools

E V E RY D AY E A S Y

Serves 4

V

Ready in about 35 minutes,

plus cooling and chilling

500g pink rhubarb stalks, trimmed

2 pared strips of orange zest

½ tsp ground ginger (optional)

3 level tbsp sweetener granules

100g plain quark

100g fat-free natural Greek yogurt

200g chilled low-fat custard

1 Preheat your oven to 150°C/fan

130°C/gas 2. Shave 8 ribbons off the

rhubarb stalks using a sharp veg

peeler. Curl up each ribbon, then

place on a non-stick baking tray, and

bake for 20 minutes, or until crisp.

Remove from the oven and set aside.

2 Meanwhile, cut the rest of the

rhubarb into small chunks. Put in

a lidded, non-stick saucepan with

the orange zest, ginger (if using),

sweetener and 1 tbsp water, and

place over a low heat. Cover and

cook for 3 minutes, or until the juices

start to run. Uncover and simmer

for a further 20-25 minutes, stirring

frequently, until the juices have

evaporated and you have a thick

purée. Leave to cool, then cover

and chill for at least 4 hours.

3 Mix the quark, yogurt and custard

in a bowl, then stir through most

of the rhubarb purée to create

a marbled mixture. Divide between

4 dessert glasses. Top each with

a quarter of the remaining purée and

2 baked rhubarb ribbons, and serve.

Syns per serving: 2

68 SLIMMING WORLD MAGAZINE