Slimming World MayJune 2019

Strawberry &

Prosecco trif le
A cheeky splash of bubbly gives
a grown-up spin to this retro pud

E V E RY DAY E A S Y
Serves 6
Ready in about 30 minutes,
plus cooling and chilling

6 sponge fingers
2 level tsp sugar-free strawberry
jelly crystals
100ml pink or white Prosecco
200g small strawberries, hulled
and quartered
2 level tbsp custard powder
2 level tbsp sweetener granules
200ml skimmed milk
350g fat-free natural Greek-style yogurt
1 tbsp pomegranate seeds, to decorate
Baby mint leaves, to decorate

1 Break the sponge fingers
into the base of a 750ml glass
bowl. Tip the jelly crystals into
a measuring jug, pour in 200ml
boiling water and stir until
dissolved. Leave to cool, then stir in
the Prosecco and 150g strawberries.
Pour over the sponge fingers and
chill for 2 hours, or until set.

2 In a heatproof bowl, mix the
custard powder and sweetener
with 3 tbsp milk. Bring the rest
of the milk to the boil in a small
saucepan. Gradually whisk the
hot milk into the custard mixture.
Once fully combined, return the
mixture to the pan and bring to the
boil over a medium heat, stirring
continuously. Remove from the
heat and set aside to cool. Once
cool, pour over the jelly mixture
and chill for at least 1 hour.

3 Spoon the yogurt over the trifle,
then decorate with the remaining
strawberries, and the pomegranate
seeds and mint. Divide between
6 bowls and serve.

Syns per serving: 3½

*Pregnant women,

the elderly, babies

and toddlers are

advised to choose

eggs showing the

British Lion stamp

if eating raw or

partially cooked eggs

Chilled lemon souff lés

Zesty and oh-so light, these high-rise desserts are made for lingering over

A LIT TLE EFFORT

Serves 4

Ready in about 40 minutes,

plus cooling and chilling

Zest of 4 large unwaxed lemons

and the juice of 3

6 sheets leaf gelatine

4 large eggs, 3 separated*

3 level tbsp sweetener granules

150g fat-free natural Greek-style yogurt

2 level tsp caster sugar

1 Using 4 straight-sided, 130ml

soufflé dishes or ramekins, tightly

tie strips of baking paper around

each to leave a 4cm collar above

the top. This will help stop the

soufflé from spilling over.

2 Pour the lemon juice through

a fine sieve into a small saucepan

and warm over a very low heat.

Meanwhile, soak the gelatine in

cold water for 5 minutes, or until

softened. Remove the gelatine,

squeeze out any excess water and

add the gelatine to the pan. Heat

gently until dissolved, stirring

occasionally. Remove from the

heat and leave to cool.

3 Put the whole egg, 3 egg yolks

and sweetener into a medium bowl.

Beat with an electric hand whisk for

5 minutes, or until thick, pale and

fluffy. Whisk in the zest of 3 lemons,

then gradually whisk in the

gelatine mixture.

4 Fill one-third of a large bowl

with cold water and ice, then sit

the bowl of soufflé mixture inside

it. Stir through the yogurt, mixing

gently with a spatula until the

mixture begins to thicken (it should

stay parted for several seconds

when you run a spatula through it).

Remove the bowl from the water

and set aside.

5 Using a clean electric hand whisk,

beat the egg whites in a clean, glass

bowl until thick and frothy. Add the

caster sugar and whisk until soft

peaks form. Using a metal spoon,

gently fold a third of the egg whites

into the soufflé mixture, then

repeat until all the egg whites are

folded in. Divide the mixture

between the prepared dishes (it

should come about 2cm above the

rim). Chill for 2 hours, or until set.

6 Carefully remove the baking paper.

Decorate with the remaining lemon

zest to serve.

Syns per serving: ½

86 SLIMMING WORLD MAGAZINE

better than ever

RECIPES: DEBBIE MAJOR. FOOD STYLING: ROSIE RAMSDEN PROP STYLING: MORAG FARQUHAR