Desserts don’t have to be loaded with full-fat cream and tons of sugar to taste good as some of the low-fat recipes we’ve found below prove…

Baked Apples with Prunes, Cinnamon and Ginger

Courtesy of BBC GoodFood

Serves 4

Ingredients:

  • 4 cooking apples, cored but left whole
  • 2 stem ginger balls, finely chopped
  • ½ tsp ground cinnamon
  • 4 prunes, chopped
  • 50g light muscovado sugar
  • 1 tbsp butter

Method

  1. Heat oven to 200C/fan 180C/gas 6. Using a sharp knife, score a line around the equator of each apple. Put them into a baking dish with a small splash of water in the bottom.
  2. In a bowl, combine the ginger, cinnamon, prunes and sugar. Stuff the mixture into the apples so that they are well packed. Top each with a knob of butter and bake for 35-40 mins, or until cooked through. To test, pierce with a sharp knife – it should slide straight through. The apples can be cooked up to a day ahead, then warmed through in the oven or microwave before eating.
  3. Remove from the oven and baste the apples with the liquid left in the dish.

Pineapple Frozen Yogurt and Raspberry

Courtesy of Foodily

Serves 6

Ingredients:

  • 1 small ripe pineapple, about 350g
  • 125g caster sugar plus 1 tbsp
  • 500ml natural yogurt
  • 2 limes, zested and juiced
  • 10g mint

Raspberry sorbet

  • 200g caster sugar
  • 500g raspberries

Method:

  1. Heat the oven to 120C/fan 100/gas 1/2. Peel the pineapple and cut 6 thin, round pieces. Put them on a baking tray lined with a cooling rack. Sprinkle 1 tbsp sugar over and bake for 45-50 minutes until the edges are turning brown.
  2. To make the pineapple yogurt, core the remaining pineapple and whizz the flesh in a food processor to make a purée. Mix the sugar, yogurt, lime zest, juice and mint together in a mixing bowl and add the pineapple purée. Pour into an ice-cream maker, churn until thick and then freeze.
  3. To make the raspberry sorbet, boil the sugar and 150ml water for 1 minute. Set aside a few raspberries to decorate and stew the rest in the sugar syrup for 15 minutes on a medium heat. Purée in a blender or food processor. Sieve to remove the pips and leave to cool. Put in the fridge until cold. Pour into an ice-cream maker, churn until thick then freeze.
  4. To serve, soften both ices in the fridge for 20 minutes before scooping. Serve in a glass or bowl with a pineapple wafer and a few raspberries.

Healthy Banana Bread

Courtesy of BBC GoodFood

Ingredients:

  • low-fat spread, for the tin, plus extra to serve
  • 140g wholemeal flour
  • 100g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 300g mashed bananas from overripe black bananas
  • 4 tbsp agave syrup
  • 3 large eggs, beaten with a fork
  • 150ml pot low-fat natural yogurt
  • 25g chopped pecans or walnuts (optional)

Method:

  1. Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the flours, bicarb, baking powder and a pinch of salt in a large bowl.
  2. Mix the bananas, syrup, eggs and yogurt. Quickly stir into dry ingredients, then gently scrape into the tin and scatter with nuts, if using. Bake for 1 hr 10 mins-1 hr 15 mins or until a skewer comes out clean.
  3. Cool in tin on a wire rack. Eat warm or at room temperature, with low-fat spread.

Fromage Frais Mousse with Strawberry Sauce

Courtesy of BBC GoodFood

Serves 6

Ingredients:

  • 1 large egg white
  • 50g icing sugar, plus 2 tbsp
  • grated zest 1 lemon and juice of ½
  • 500g tub low-fat fromage frais
  • 500g strawberries

Method:

  1. Put the egg white into a heatproof bowl with the icing sugar. Set the bowl over a large pan of simmering water and, using a hand electric whisk, whisk for 5 mins until the mixture is light, fluffy and holds peaks when the blades are lifted. Remove from heat, whisk in the lemon zest, then whisk for a further 2 mins to cool it down.
  2. Fold in the fromage frais, then transfer to six glasses or small bowls and chill. Roughly chop half the strawberries and put in the food processor with the 2 tbsp icing sugar and the lemon juice. Whizz to a purée, then press through a sieve to remove the seeds. Chop the remaining strawberries.
  3. Spoon the chopped strawberries over the mousses, then spoon a little purée over each. Chill until ready to serve.

Fruitburst Muffins

Courtesy of BBC GoodFood

Makes 12 Muffins

Ingredients:

  • 225g plain flour
  • 2 tsp baking powder
  • 2 large eggs
  • 50g butter, melted
  • 175ml skimmed milk
  • 100ml clear honey
  • 140g fresh blueberries
  • 85g dried cranberries
  • 140g seedless raisins
  • 140g dried apricots, chopped
  • 1 tsp grated orange zest
  • 1 tsp ground cinnamon

Method

  1. Preheat the oven to 200C/gas 6/ fan 180C and very lightly butter a 12-hole muffin tin. Sift the flour and baking powder into a bowl. In another bowl, lightly beat the eggs, then stir in the melted butter, milk and honey. Add to the flour with the remaining ingredients. Combine quickly without overworking (it’s fine if there are some lumps left – you want it gloopy rather than fluid). Spoon the mixture into the muffin tin. Bake for 20-25 minutes until well risen and pale golden on top.
  2. Leave in the tin for a few minutes before turning out. When cool, they’ll keep in an airtight tin for two days. (Can be frozen for up to 1 month).

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