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Butterscotch self-saucing pudding

Portions: 6

Ingredients

1 1/4 cups self-raising flour

1/2 cup brown sugar, firmly packed

150ml trim milk

1 egg

65g reduced-fat spread, melted

1/4 cup golden syrup

300ml water, boiled

icing sugar, to dust

low-fat vanilla yoghurt, to serve

Instructions

Step 1 Preheat oven to 170°C. Lightly grease a 1-litre capacity baking dish.
Step 2 Sift flour into a large mixing bowl and add half the sugar. Stir to combine. Place milk, egg, spread and 1 tablespoon golden syrup in a jug. Whisk until well-combined.
Step 3 Gradually whisk milk mixture into dry ingredients until well-combined and smooth. Pour batter into prepared dish and use the back of a spoon to smooth surface. Sprinkle remaining sugar evenly over batter.
Step 4 Combine remaining golden syrup with water and stir until well-combined. Carefully pour mixture over pudding.
Step 5 Bake for 30-35 minutes or until golden and set. Remove pudding from oven and let stand for 5 minutes before dusting with icing sugar. Serve with a dollop of yoghurt.

HFG chocolate mousse

Portions: 6

Ingredients

1 teaspoon gelatine

2 tablespoons boiling water

1/2 teaspoon instant coffee powder

2/3 cup light evaporated milk

2 tablespoons cocoa

1/4 cup sugar

70g dark chocolate

Instructions

Step 1 Place 1/3 cup evaporated milk in the fridge to chill well.
Step 2 In a small bowl or jug, dissolve gelatine in boiling water. Add coffee powder and stir until combined.
Step 3 In a medium-sized bowl, combine remaining 1/3 cup evaporated milk with sifted cocoa and sugar; stir well to ensure there are no lumps. Break chocolate into small even-sized squares and add to the bowl. Microwave on medium-high for a few minutes until chocolate has melted; stir until smooth. Add gelatine mixture and stir well. Cool at room temperature for about 15 minutes.
Step 4 Remove chilled evaporated milk from fridge and beat until thick peaks stand up by themselves. Fold into cooled chocolate mixture and then divide into six glass dishes or ramekins. Leave in fridge until completely cold and set before serving.

HFG chocolate self-saucing pudding

Portions: 6

Ingredients

1 1/4 cups self-raising flour

3 tablespoons cocoa

1/2 cup sugar

3/4 cup trim milk

2 tablespoons melted low-fat spread

1 teaspoon vanilla essence

Sauce:

1/2 cup brown sugar

1/4 cup cocoa

1 tablespoon cornflour

2 cups boiling water

Instructions

Step 1 In a medium bowl, mix together sifted flour, cocoa and sugar.
Step 2 In a separate bowl or jug, mix together milk, melted spread and vanilla essence. Pour into flour mixture and stir until just combined. Do not over-mix as this will cause a tough texture. Spoon into a medium-sized ovenproof dish.
Step 3 Mix together sugar, cocoa and cornflour from the sauce ingredients. Sprinkle over batter. Carefully pour boiling water over the back of a spoon onto the pudding. Bake at 180ºC for 30-35 minutes or until pudding springs back when lightly touched.

Passionfruit cheesecake

Portions: 12

Ingredients

Base:

cooking oil spray

250g packet wheat digestive biscuits

40g reduced-fat spread, melted

2 tablespoons apple purée

Filling:

250g packet reduced-fat cream cheese, at room temperature

1 egg

3 egg whites

400g plain low-fat unsweetened yoghurt

2 tablespoons plain flour

pulp and seeds of 3 passionfruit (or 3 tablespoons passionfruit pulp)

2 tablespoons icing sugar

fresh berries, to serve

Instructions

Step 1 Preheat oven to 180°C. Spray a 20cm springform pan with oil. Place biscuits in a food processor bowl and process until finely crushed. Add spread and apple purée and process until combined.
Step 2 Press biscuit mixture in the base of prepared pan. Place in the fridge for 15 minutes to chill.
Step 3 Beat cream cheese until soft. Add egg and beat to combine. Add egg whites, one at a time, beating until combined. Stir in yoghurt, icing sugar and flour. Pour over prepared base.
Step 4 Drizzle passionfruit pulp over yoghurt mixture. Use a skewer to swirl. Place pan on an oven tray and bake for about 1 hour, or until just set. Turn oven off and cool cake in oven with door slightly ajar. Dust with icing sugar and serve cheesecake topped with mixed fresh berries.

Annie's Fruit Salsa and Cinnamon Chips

Servings 10

INGREDIENTS

2 kiwis, peeled and diced

2 Golden Delicious apples - peeled, cored and diced

8 ounces raspberries

1 pound strawberries

2 tablespoons white sugar

1 tablespoon brown sugar

3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas

butter flavored cooking spray

2 cups cinnamon sugar

DIRECTIONS

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.