Deserts

Browse our collection of family favourite meals for deliciously simple and crowd-pleasing recipes to get supper on the table in a jiffy. Find easy cheesecake recipes to make a show-stopping end to any dinner.

SW recipe: Rhubarb fools

SW recipe: Rhubarb fools

Deserts
EVERYDAY EASY Serves 4 V Ready in about 35 minutes, plus cooling and chilling Syns per serving: 2 Ingredients 500g pink rhubarb stalks, trimmed 2 pared strips of orange zest ½ tsp ground ginger (optional) 3 level tbsp sweetener granules 100g plain quark 100g fat-free natural Greek yogurt 200g chilled low-fat custard Method 1 Preheat your oven to 150°C/fan 130°C/gas 2. Shave 8 ribbons off the rhubarb stalks using a sharp veg peeler. Curl up each ribbon, then place on a non-stick baking tray, and bake for 20 minutes, or until crisp. Remove from the oven and set aside. 2 Meanwhile, cut the rest of the rhubarb into small chunks. Put in a lidded, non-stick saucepan with the orange zest, ginger (if using), sweetener and 1 tbsp water, and place over a ...
SW recipe: Baileys and banana cheesecakes

SW recipe: Baileys and banana cheesecakes

Deserts
SERVES 4 READY IN ABOUT 20 MINUTES, PLUS 3-4 HOURS' CHILLING TIME Ingredients: 2 sheets (total weight 4g) leaf gelatine 2 x 175g pots Watertight Banana & Custard Yogurt 1 tbsp sweetener 1 tbsp Baileys Original Irish Cream 150g quark 3 digestive biscuits, crushed 2 bananas, thinly sliced, plus extra to decorate 1 level tsp cocoa powder, to dust Method: 1 Soak the gelatine in a shallow bowl of cold water for 10-12 minutes, or until softened. Squeeze out the water and put the gelatine in a small bowl. 2 Pour over 100ml hot water, then stir well. Pour into a food processor and add the yogurt, sweetener, Baileys and quark, and whizz until smooth. 3 Divide the crushed biscuits between 4 dessert glasses. Ad. a layer of banana, putting a few slices around the sides of ...
SW recipe: Mango mousse cake

SW recipe: Mango mousse cake

Deserts
Serves 6 Ready in about 1 hour 20 minutes, plus chilling and cooling Ingredients: low-calorie cooking spray 4 sheets leaf gelatine Juice of 1/2 lime 500g tub Mullerlight Greek Style Coconut with a Hint of Vanilla Yogurt 2 large ripe mangoes, 1 peeled, stoned and roughly chopped For the sponge base: 2 large eggs, separated 3 level tbsp sweetener 40g plain flour Zest of 1 lime 1 level tbsp coconut oil, melted Method: 1 Preheat your oven to 180°C/fan 160°C/gas 4. Line the base of an 18cm diameter, loose-bottomed cake tin with baking paper. In a large bowl beat the egg yolks with half the sweetener using an electric hand whisk until pale and frothy, then mix in the flour, lime zest, melted coconut oil and 2 tbsp water. 2 Clean the beaters. In a separate clean,...
SW recipe: Tiramisu pots

SW recipe: Tiramisu pots

Deserts
SUPER SIMPLE Makes 4 V Ready in about 20 minutes Syns per pot: 2½ Ingredients 8 sponge fingers, each cut into thirds 100ml strong black coffee, cooled 230g fat-free natural fromage frais 230g fat-free natural Greek-style yogurt ½ level tsp sweetener granules ½ tsp vanilla extract 10g dark chocolate, very finely grated Method 1 Divide the sponge fingers between the bases of 4 small glasses. Spoon over the coffee and leave to soak in while you make the topping. 2 Mix the fromage frais with the yogurt, sweetener and vanilla extract until smooth. Spoon over the sponge fingers and level the tops. Evenly scatter over the chocolate and serve immediately. If serving later, leave in the fridge to chill and top with the chocolate just before you’re ready to...
SW recipe: Lime panna cottas

SW recipe: Lime panna cottas

Deserts
Lime panna cottas EVERYDAY EASY Serves 4 Ready in about 15 minutes, plus cooling and chilling Ingredients: 300ml skimmed milk 2 level tbsp sweetener granules Finely grated zest of 2 limes, plus juice to taste 3 small sheets of leaf gelatine 300g fat-free natural Greek-style yogurt Kiwi fruit, peeled and roughly chopped, to serve Seedless green grapes, halved, to serve Method: 1 Put the milk, sweetener and most of the lime zest into a saucepan over a low heat and stir until the sweetener has dissolved. 2 Meanwhile, soak the gelatine sheets in a large bowl of cold water for 5 minutes. Squeeze out the water from the softened gelatine and add the gelatine to the milk in the saucepan. Stir gently until dissolved. Remove from the heat, leave to cool and stir in the yogur...
SW recipe: Coffee, vanilla and chocolate pots

SW recipe: Coffee, vanilla and chocolate pots

Deserts
Serves 4 Ready in about 20 minutes, plus chilling Ingredients: 6 x 775g pots Mullerlight Vanilla yogurt 4 tsp sweetener 4 tbsp strong black coffee, cooled 2 vanilla pods, split lengthways 2 level tbsp cocoa powder, sifted, plus 1/2 level tsp to decorate Method: 1 Pour 2 yogurts into a bowl and stir in 2 tsp sweetener and all of the coffee. 2 Pour the next 2 yogurts into a second bowl. Scrape in the seeds from 1 vanilla pod, reserving the pod, and mix well. 3 Pour the final 2 yogurts into a third bowl and stir in the remaining sweetener, the cocoa powder and the seeds from the second vanilla pod, reserving the pod. 4 Divide the coffee and yogurt mixture between 4 dessert glasses. Add a layer of the vanilla and yogurt mixture, then spoon a quarter of the chocolate an...
SW recipe: Baked Chocolate Alaska

SW recipe: Baked Chocolate Alaska

Deserts
Ingredients: • Low calorie cooking spray • 10 egg whites • 16 tbsp artificial sweetener • 2 level tbsp cornflour • 60g cocoa powder • 6 x 60g scoops reduced fat chocolate ice cream • 1 level tsp icing sugar Method: 1. Preheat the oven to 180ºC/160°C Fan/Gas 4. Spray a 33cm x 23cm Swiss roll tray with low calorie cooking spray and line with baking parchment. Whisk 8 egg whites and add 10 tbsp of sweetener, one at a time, until the mixture is stiff. 2. Sift the cornflour and cocoa over the mixture and fold in with a metal spoon. Spread the mixture over the bottom of the Swiss roll tin and bake for 20 minutes. Set aside to cool. 3. When cool, carefully peel off the paper and using a 7cm cutter, cut 6 rounds from the sponge. 4. Make the meringue topping: whisk together the remainin...
SW recipe: Rum, coconut and lime panna cottas with pineapple and crushed meringue

SW recipe: Rum, coconut and lime panna cottas with pineapple and crushed meringue

Deserts
Ingredients: 4 sheets leaf gelatine 35ml dark or coconut rum 450g tub Müllerlight Greek Style Coconut with a hint of Vanilla yogurt, at room temperature Zest and juice of 1 lime 200g fresh, or frozen and defrosted, pineapple chunks, finely diced 2 fresh mint sprigs, leaves picked and finely chopped 2 mini meringues, roughly crushed Method: 1 Soak the gelatine in cold water for 3-4 minutes until soft. Remove the gelatine, squeeze out any excess water and transfer to a saucepan with the rum and 50ml water. Heat very gently, stirring, until the gelatine has completely dissolved. Remove from the heat and leave to cool slightly. 2 Mix together the yogurt and time zest and juice, then stir in the gelatine mixture u...
SW recipe: Warm chocolate orange pots

SW recipe: Warm chocolate orange pots

Deserts
SUPER SIMPLE Makes 4 V Ready in about 30 minutes Syns per pot: 4 Ingredients 50g dark chocolate, broken into small pieces 2 level tsp cocoa powder 400g fat-free natural Greek-style yogurt Zest of 1 orange, reserving some to serve Fresh raspberries, to decorate Method 1 Melt the chocolate in a heatproof bowl over a pan of gently simmering water, ensuring the bowl doesn’t touch the water. Stir until smooth, then remove from the heat and set aside. 2 Sift the cocoa powder into a bowl, then mix in the yogurt and orange zest. Whisk the yogurt mixture into the melted chocolate. 3 When ready to serve, reheat the chocolate mixture in a heatproof bowl over a pan of gently simmering water until just warmed through. Divide between 4 small ramekins and decorate ...
SW recipe: Candy-cane cheesecake

SW recipe: Candy-cane cheesecake

Deserts
A LITTLE EFFORT Serves 10 Syns per serving 5 Ready in 30 minutes, plus chilling Ingredients 10 reduced-fat digestive biscuits 50g low-fat spread 4 sheets leaf gelatine 600g fat-free natural Greek yogurt 150g extra-light plain soft cheese 1 tsp peppermint extract 1 tsp vanilla extract 2 level tbsp sweetener granules 2 candy canes (about 12g each), roughly chopped Method 1 Line the base of a non-stick, 20cm loose-bottomed tin with baking paper. Put the biscuits into a sealable food bag, seal and bash with a rolling pin to make fine crumbs. Alternatively, put the biscuits in a food processor and blitz. 2 Melt the spread in a small, non-stick saucepan over a low heat, then stir in the biscuit crumbs. Spoon into the tin and, using the back of th...