Ingredients

• 1 meringue nest
• 30g light squirty cream
• 100g mixed berries (strawberries, raspberries and blueberries)

Method

1. Crush the meringue nest into an individual glass dish.
2. Mix together with the squirty cream.
3. Top with the mixed berries.

Ingredients

• 2 large bananas (120g without skin)
• 250g low fat toffee yogurt
• 4 lighter digestives biscuits, crushed
• 80ml double cream
• 60g 0% fat Greek yogurt
• 20g dark chocolate, roughly chopped

Method

1. Peel and slice the bananas and mix together with the toffee yogurt – leaving 8 slices for a garnish.
2. Spoon the crushed digestives into the base of 4 small pots, and top each with the toffee yogurt and banana mix.
3. Whisk the cream until it forms stiff peaks, then gently fold in the Greek yogurt.
4. Place the cream mix on top of the toffee yogurt and banana mix, top with some dark chocolate and 2 slices of banana. Enjoy!

Ingredients

• 4 cooking apples, peeled and sliced
• 200g fresh blackberries
• 200g fresh strawberries, halved
• 1 heaped tbsp granulated stevia
• Juice of 1 lemon
• 200g ready to roll lighter shortcrust pastry
• Flour for dusting
• 1 egg beaten

Method

1. Preheat the oven to 180°C/160°C Fan/Gas mark 4.
2. Put all the fruit in a pie dish, sprinkle over the stevia and lemon juice and mix well.
3. Press the fruit down into the dish until it is as tightly packed as it can be.
4. Lightly dust a surface with flour, then roll the pastry to the size of the serving dish, around 0.5cm in thickness. Cut eight 1cm thick strips, long enough to extend the length of the pie dish.
5. Lay the pastry strips over the fruit in a lattice style, leaving a gap between each strip.
6. Use the remaining pastry to create a seal around the edge of the pie, laying a 2cm thick strip around the edge and pinching it together with the strips. Slice away any overhanging pastry from the dish.
7. Brush the top of the pastry with beaten egg, then bake in the oven for 20 minutes.

Ingredients

• 175g self raising flour
• 40g cocoa powder
• 100g brown sugar
• 1 egg
• 1tsp vanilla extract
• 80g low fat margarine
• 100g fat free natural yogurt
• 50g Sainsbury's sugar free marshmallows
• 100ml scoop Yoomoo Chocmoo frozen yogurt per portion
• Handful of fresh raspberries per portion

Method

1. Preheat the oven to 190°C. Grease a non stick baking tin with Frylight.
2. In a medium bowl, mix the flour and cocoa powder, stirring well.
3. In a separate bowl using an electric whisk, cream the butter and sugar until fluffy. Add the egg and vanilla essence and beat well.
4. Once combined, using a spatula, stir through the fat free yogurt and marshmallows, then fold in the flour.
5. Pour the mixture into the baking tin for approx. 15-20 minutes, or until a skewer inserted comes out clean.
6. Serve with 100ml Yoomoo Chocmoo frozen yogurt and fresh raspberries.

Ingredients

• 6 low-fat digestive biscuits, crushed
• 2 tbsp low fat margarine, melted
• 20g gelatin, powdered
• 90ml water, just-boiled
• 500g low-fat soft cheese
• 200g low-fat plain fromage frais
• 2 tsp vanilla essence
• 2 tbsp artificial sweetener, powdered
• 150g strawberries, sliced thinly
• 1 tbsp caster sugar

Method

1. Mix the crushed biscuits with the melted margarine. Press the mixture over the base of a 20cm (8 inch) loose-bottomed cake tin or deep flan dish. Chill for 20 minutes.
2. Sprinkle the gelatin over the hot (not boiling) water. Stir well, then leave for about 5-6 minutes until completely dissolved, stirring occasionally.
3. Beat together the low-fat soft cheese, fromage frais, vanilla extract and sweetener. Check the sweetness, adding a little more powdered sweetener if you like.
4. Stir in the cooled gelatin liquid, making sure that it is thoroughly incorporated. Pour over the biscuit crumb base, then chill for about an hour, or until firm.
5. Arrange the strawberries over the surface of the cheesecake. Sprinkle with the caster sugar to give them an attractive glaze. Chill until ready to serve.