Part 28 (1/2)

Remove the pan from the heat, pour the rhubarb puree into a bowl and let it cool down until it is warm rather than hot.

Divide the ice cream between 2 serving bowls, pour in the rhubarb and serve immediately.

B.

Increase the amount of ice cream to 200 g (7 oz) between the 2 servings (this adds 50 calories)

C.

As for B, and have a fan wafer biscuit each as well (this adds 95 calories)

D.

As for B, and have 2 fan wafer biscuits each (this adds 130 calories)

see all desserts DESSERTS.

Baked apple with fruit & nuts

A substantial, satisfying dessert that's sweet, fruity and nutty at the same time.

CALORIES PER PORTION 240 kCals serves 1 1 large cooking apple, weighing about 200 g (7 oz) 1 heaped teaspoon sultanas 2 dried apricots, chopped 1 heaped teaspoon currants 3 almonds, chopped 3 hazelnuts, chopped 1 teaspoon demerara sugar 1 heaped tablespoon low-fat Greek yogurt, to serve Preheat the oven to 180C (350F) Gas mark 4. Wash and dry the apple, then mix the sultanas, chopped apricots, currants, nuts and sugar in a small bowl. Carefully remove the apple core without cutting completely through to the very bottom, so that you leave a hollow s.p.a.ce in the centre of the apple. Enlarge the s.p.a.ce a little, then pack in the filling.

Place the apple on a piece of kitchen foil that's large enough to wrap round it completely. Pull the sides up and fold them over the top of the apple, sealing them well. Put the wrapped apple in an ovenproof dish and bake it in the preheated oven - how long this takes will depend on the size of the apple, but it should be about 45 minutes. The apple is ready if it feels tender when you squeeze it.

Remove the apple from the oven, carefully unwrap it and put it in a bowl. Serve with the yogurt.

B C D.

Use half-fat creme fraiche instead of yogurt (this adds 35 calories) and drizzle 1 teaspoon clear honey over the cooked apple (this adds 25 calories)

see all desserts DESSERTS.

Warm pear compote

Use firm pears rather than soft, over-ripe ones which could turn to mush when cooked.

CALORIES PER PORTION 200 kCals serves 2 4 medium-sized pears, weighing about 150 g (5 oz) each 2 teaspoons granulated sugar a few drops of vanilla essence 75 g (3 oz) low-fat creme fraiche or 4 tablespoons single cream, to serve Fill a saucepan with water. Peel and quarter the pears, then cut away the cores. Chop them into pieces no larger than 2 cm (just under 1 inch) and put them into the water. When all the pears are done, drain off most of the water, leaving just enough to almost cover the fruit. Add the sugar.

Put the pan over a medium heat, and gently bring the pears to a simmer. Cook them until they are beginning to fall apart a little, stirring regularly to make sure they don't catch. (If there seems to be a lot of water, increase the heat a little and cook some of it off; if it seems to be too dry, add a little more.) Remove the pan from the heat and add the vanilla essence. Stir the pears and put them into a bowl to cool down.

Once the pears are warm rather than hot, divide them into 2 serving bowls, and put the creme fraiche on the side (or drizzle the single cream over them). Serve immediately.

B.

Have 2 fan wafer biscuits as well (this adds 90 calories)