Wednesday, 1 October 2014

Low-fat gluten-free pudding recipes

In the October issue of Healthy Food Guide (out today!) we give you the ultimate collection of guilt-free comfort puddings. Sounds too good to be true, right? Turn to page 63 and try the 10 recipes for yourself. But wait, there’s more… Here we can serve you an extra slice, as we’ve tweaked two of the recipes to make them gluten-free and still delicious. Plus, try our chef’s tips using some of our favourite free-from ingredients.

Pear and berry crumble
Prep 10 min Cook 25 min Serves 6

Cooking oil spray
4 ripe pears, cut into 2cm chunks
300g raspberries and/or blackberries
125g gluten-free porridge oats
60g brown sugar
2tbsp runny honey
75g gluten-free plain flour
40g low-fat spread, melted
3tbsp orange juice
500g tub gluten-free low-fat custard (check it’s gluten free), to serve

1 Heat the oven to 190°C/fan 170°C/gas 5. Spray a 1.5 litre baking dish with oil, then add the pears and berries.
2 Combine the oats, sugar, honey and flour in a medium mixing bowl. Add the spread
and orange juice and stir until combined. Sprinkle over the
fruit, then bake for 20–25 min until golden.
3 Serve the crumble hot, warm or cold with the custard.
CHEF’S TIP: For a cheat’s crumble, cook the fruit for 20 min or until tender, then scatter over 250g Nature’s Path Nice And Nobbly Gluten Free Granola and cook for 4–5 min more until hot.

Per serving
6.5g protein
5.5g fat
1.6g saturates
60.2g carbs
32.7g sugar
7g fibre
0.1g salt
164mg calcium
1.9mg iron

2 OF 5-A-DAY

Mixed berry vanilla sponge
Prep 10 min Cook 20 min Serves 8

3 eggs
115g caster sugar
125g gluten-free plain flour
½tsp gluten-free baking powder
A few drops vanilla extract
400g frozen mixed berries
4tbsp no-added-sugar black cherry or blackcurrant jam
200g 2% fat Greek yogurt

1 Heat the oven to 190°C/fan 170°C/gas 5 and line a 20–22cm diameter cake tin with baking paper.
2 In a large bowl, beat the eggs and sugar together with an electric hand mixer until the mixture is thick, creamy and trebled in volume (this will take 4–5 min) – the beaters should leave a thick trail on the surface when lifted.
3 Sift half the flour over the mixture, then fold in lightly using a metal spoon. Sift over the remaining flour, then fold in, along with the vanilla extract and 1tbsp water.
4 Pour the mixture into the prepared tin, then tilt the tin to spread evenly. Bake for 15–18 min until risen, golden, firm to touch and beginning to shrink away from the tin. Cool in the tin for 5 min, then turn out on to a wire rack to cool completely.
5 Meanwhile, heat the berries and jam together in a medium pan until the fruit is soft and juicy.
6 Spread the yogurt over the cooled sponge. Cut the cake into 8 slices, then serve topped with a spoonful of the berry mixture.

CHEF’S TIP: For a crunchy cake topping, crush 75g Nature’s Path Nice And Nobbly Gluten Free Berry Granola, then scatter over the cake batter before baking.

Per serving
6.7g protein
3.3g fat
1.1g saturates
41.1g carbs
28.6g sugar
2g fibre
0.2g salt
67mg calcium
1.2mg iron


Nature’s Path Nice And Nobbly Gluten Free Berry Granola won the The Grocer New Product Award in the special diet and free-from category. 

No comments:

Post a Comment