Lemon and Raspberry trifles
175g lower fat soft cheese
70g low-fat vanilla yogurt
½ lemon zest finely grated and 1 tbsp juice
125g frozen / fresh raspberries
4 sponge fingers broken into pieces
Beat the cheese with a wooden spoon until smooth and creamy, stir in the yogurt. Add the lemon and zest mixing well.
Put half the raspberries to one side. Puree the rest (mash with a spoon or blend) stir into the whole raspberries.
Divide the sponge fingers between two small dishes. Spoon half the raspberry mix on top followed by the cheese then the remainder of the raspberry mix. Keep in the fridge until served.
Tropical fruit and banana dip
A selection of fruit= ~150g
2 tbsp. low-fat natural yogurt
½ tsp vanilla extract
Arrange the fruit in small pieces onto a plate.
Mash the banana with a fork, add the yogurt and vanilla extract and stir well.
Serve in a small dish and dip the fruit into the banana mix.
Light Brown soft sugar – 100 g
Eggs – 2
Dark cooking chocolate – 100g
Heart Healthy flora butter – 90 g
All purpose flour – 35 g
Beat the eggs and to it add the brown sugar. Beat the mixture well.
Meanwhile melt the dark chocolate and butter in the microwave.
Add the melted mixture to the egg and sugar mix and stir in well. Add the flour stir it to see there are no lumps. Strain it through a strainer to remove lumps if any and get a fine mixture.
Chill in the refrigerator for 10 to 15 mins for it to set.
Bake in a preheat oven for 200 degree centigrade for 10 to 15 minutes. Cool and serve.