Desserts and sweet treats are often the first thing to be ditched during a diet, but this needn’t be the case!
Read more in our Guest Blog from Kathryn Bruton author of Skinny Desserts
A dessert should be indulgent, decadent and satisfying, a moment to indulge without the burden of considering its impact on your waistline. However, there must be a ‘best of both worlds’ compromise – recipes for desserts that are still absolutely delicious without a humongous calorie count. Without a trace of artificial sweeteners or alternative sugars, each recipe is enticing and delicious but without consuming excessive calories. Here Kathryn shares two guilt-free recipes!
Exotic Fruit Jelly
This dessert is as pretty as a painting – a definite showstopper. Slice with a very sharp knife and if you would like to serve it with something, some coconut yogurt would be perfect. You can use
different fruits here, but steer clear of pineapple and kiwi, as they will prevent the jelly from setting properly.
Serves 10
68 calories
9 gelatine leaves
50ml (2fl oz) white rum
juice of 2 limes
50g (1¾oz) caster sugar
750ml (25 fl oz) coconut water
1 ripe mango, peeled, stoned
and cut into 1cm (½in) cubes
1 star fruit, thinly sliced
1 dragon fruit, flesh cubed
100g (3½oz) strawberries,
thinly sliced
4 sprigs of mint, leaves picked
Soak the gelatine leaves in a large bowl of cold water
for 5 minutes, ensuring they don’t clump together
(this will stop them from dissolving properly). Place
the rum, lime juice and sugar in a small saucepan and
heat to just below boiling point. Remove the gelatine
from the water and squeeze out as much excess water
as possible. Whisk into the heated liquid until totally
dissolved.
Transfer to a large bowl and stir in the coconut water.
Place in the fridge and busy yourself with something
that keeps you in the kitchen, as it needs to be checked
every 15 minutes for about 1 hour while it begins to set.
It is important to watch it closely, as you want it at the
stage where it is thick enough to hold the fruit but not
so thick that it becomes lumpy when stirred.
When ready, set aside 150ml (5fl oz) of the jelly.
Pour one third of the remaining jelly into a 1-litre
(1¾-pint) jelly mould and add one third of the
mixed fruit and mint leaves, arranging them evenly
and carefully. Repeat until you have used all of the fruit
and mint leaves and then cover with the reserved jelly.
Refrigerate for 5–6 hours, or overnight, until set.
When ready to serve, simply release the edges of the
jelly with your fingers or a blunt knife, turn upside
down onto a serving plate and tap to release.
Chocolate Salted Caramel Swirl Meringues
Utterly predictable is my love of salted caramel. No amount of willpower can keep me away if it is within reach – add chocolate and I go weak at the knees. These meringues are unusual in so far as they are cooked for a very short time. The result is almost marshmallow-like, with a thin crispy exterior and melt-in-your-mouth, light-as-a-feather meringue inside. If you are a fan
of chilli, try simmering the caramel with a teaspoon of dried chilli flakes, then strain and allow to cool. This piquant layer of flavour is delicious.
Makes 10
116 Calories
1 teaspoon Maldon sea salt
60g (2oz) caramel
20g (oz) dark chocolate,
minimum 80% cocoa solids,
broken into pieces
4 egg whites (approx. 150g/5oz)
220g (8oz) caster sugar
1 teaspoon white wine vinegar
Preheat the oven to 150C/300F/gas mark 2.
Line two large baking trays with grease proof paper.
Mix teaspoon of the sea salt with the caramel and set
aside. Melt the chocolate in a heatproof bowl set over
a saucepan of simmering water and set aside to cool.
On a medium speed, whisk the egg whites in the
bowl of an electric stand mixer until soft peaks
form. Gradually add the sugar, 1 tablespoon at a time.
When added, increase the speed to high and continue
whisking for about 8 minutes. Reduce the speed and
add the white wine vinegar. Increase the speed again
and whisk for another 2 minutes.
Spoon ten meringues onto the trays and drizzle a little
of the salted caramel on top. Swirl into the meringue
mixture using a knife. Drizzle a little chocolate over
each meringue, and again, gently swirl into the
meringue. Sprinkle over the remaining sea salt.
Place in the oven and reduce the oven temperature
to 120C/250F. Bake for 30 minutes,
then turn the oven off and allow to cool for a further
30 minutes in the oven. Set aside to cool.
Skinny Desserts by Kathryn Bruton is published by Kyle Books, Photography by Laura Edwards
