Easy, Healthy Desserts

4.Chocolate Fruit Gateau(serves-14):
424.6 Calories per serve - low carbohydrate; medium fat; medium fibre.
Ingredients:
6 large eggs(separated); 250g castor sugar;150g flour sifted with 1tsp baking powder; 150g almonds(powdered); 100g sugar steeped in 225ml sweet white wine; Juice of 3 large oranges and zest from 2; 225g white chocolate(chopped); 550ml heavy cream; 350g strawberries(sliced);
Method:
1.Grease, line cake tin.Preheat oven to 180 degree C.
2.Beat egg whites and 50g sugar into stiff, glossy peaks.
3.Cream yolks and rest of castor sugar.Add flour.Fold in whites, almond, zest.Bake 35 minutes, or till done.
4.Gently heat sugar, wine and juice into syrup.Cool.
5. Microwave chocolate and 225ml cream till melted.Set bowl on ice and beat.Whip rest of cream; fold in.
6.Split cake; drizzle syrup; sandwich with icing, berries.

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5.Fruity Strudel(Serves 4):
1350 kilojoules/320 Calories per serve - medium carbohydrate; low fat; medium fibre.
Ingredients:
5 sheets filo pastry; 15g polyunsaturated margarine(melted); 2 tsp sugar;

Apple And Pear Filling:
1 apple(chopped); 2 pears(chopped); 125g dried mixed fruit; 1 cup wholemeal breadcrumbs(made from stale bread); 3 tbsp castor sugar; 1/2 tsp ground cinnamon; 1 tsp grated lemon rind; 2 tbsp orange juice;
Method:
1.To make filling, place apple, pears, dried fruit, breadcrumbs, castor sugar, cinnamon, lemon rind and orange juice in saucepan and bring to the boil.Reduce heat, cover and simmer for 10 minutes or until mixture thickens.Cool.
2.Layer pastry sheets, brushing every second layer with margarine.Spoon filling diagonally across pastry sheets, then roll up, turning in sides as you roll.Place on a lightly greased baking tray, brush top with a little margarine and sprinkle with sugar.Bake at 200 degree C for 10-15 minutes or until golden brown.

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6.Orange Creme Caramels(Serves:6):
940 Kilojoules/225 Calories per serve - medium carbohydrate; low fat; low fibre;
To scald milk, rinse a small, heavy-based saucepan with cold water, add milk and bring almost to the boil over a low heat, stirring occasionally.Scalding helps prevent curdling during cooking.
Caramel:
1/2 cup sugar; 1/2 cup water;
Orange Custard:
1/2 cup skim milk powder(sifted); 3 tbsp castor sugar; 4 eggs(lightly beaten; 1 tsp vanilla essence; 2 cups skim milk(scalded); 1 tbsp grated orange rind;
Method:
1.To make Caramel, place sugar and water in a heavy-based saucepan over a low heat and cook, stirring constantly, until sugar dissolves.Bring to the boil and boil, without stirring, until the mixture turns a light golden colour.Divide mixture between six lightly greased 1/2 cup capacity ramekins.
2.To make custard, place milk powder, sugar, eggs and vanilla essence in a bowl and beat until sugar dissolves.Whisk in milk and orange rind, then pour into ramekins.
3.Place ramekins in a baking dish with enough boiling water to come halfway up the sides of ramekins and bake at 180 degree C for 20 minutes or until a knife inserted into the centre comes out clean.
4.Remove ramekins from baking dish and set aside to cool.Chill.
Serving Suggestion:Invert chilled desserts onto serving plates and accompany with canned or stewed apricots.

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