Lose up to half a stone with these delicious sweet treats from Slimming World

SHAPING up for the summer does not mean going without sweet treats.

In the final part of our Slimming World series, we bring you mouthwatering dessert recipes. From crème brûlée to crumble, these delicious recipes from the Slimming World collection mean you can eat well AND lose weight.

AlamyThis week we are bringing you delicious recipes from Slimming World to help you eat healthily and happily[/caption]

* Slimming World recommends a safe and steady weight loss of one to two pounds per week, but you may lose more in your first weeks.

Chocolate crème brûlées

Serves 4 | Ready in 50 minutes + cooling and chilling

Slimming WorldAs soon as it has set – about a minute or two – everyone can get cracking with their spoons![/caption]

YOU NEED:

400ml skimmed milk4 large egg yolks3 level tbsp sweetener granules25g cocoa powder1 level tsp cornflour1 tsp vanilla extract2 level tbsp granulated sugar

METHOD: Preheat the oven to 150C/fan 130C/gas mark 2. Put 300ml milk in a saucepan over a medium heat and bring to the boil.

Meanwhile, put the egg yolks and sweetener in a heatproof bowl and beat together until pale and creamy.

Add the cocoa powder, cornflour, vanilla extract and the remaining milk and whisk together until smooth. Stir the hot milk into the cocoa mixture then strain it all back into a clean pan and whisk over a medium-low heat until the mixture thickens. Take care not to let it boil.

Put four 125ml heatproof ramekins into a small, deep roasting tin. Pour enough boiling water into the tin to come halfway up the sides of the ramekins.

Carefully slide the roasting tin into the oven and bake for 30-35 minutes or until the chocolate custards are just set but still a little bit wobbly in the centre.

Carefully remove the ramekins from the hot water then cool, cover and chill for about two hours or until set. When you’re almost ready to eat, put the sugar and one tbsp cold water into a small stainless steel saucepan. Stir over a low heat until the sugar has dissolved and the syrup is clear.

Increase the heat to high and boil rapidly until the syrup has turned a brick-red caramel colour. Quickly remove the pan from the heat and briefly plunge the base into cold water. (If the caramel sets on the base of the pan, don’t worry – just return the pan to a low heat and leave until it is liquid again.)

Quickly drizzle the caramel evenly over the top of each brûlée. As soon as it has set – about a minute or two – everyone can get cracking with their spoons!

Knickerbocker glories

Serves 4 | Ready in 30 minutes + chilling and freezing

Slimming WorldTop with another scoop of frozen yoghurt, crumble over the rest of the cereal and serve with long-handled spoons[/caption]

YOU NEED:

11.5g sachet sugar-free raspberry jelly crystals3 tbsp plain quark3 tbsp fat-free natural Greek yoghurt1 level tsp sweetener granules200g raspberries, thawed if frozen50g Special K Oats & Honey100g prepared fresh mango, diced200g cherries, halved and pittedFor the frozen yoghurt:150g raspberry-flavoured quark3 x 175g pots Mullerlight Raspberry & Cranberry yoghurt2 level tbsp sweetener granules

METHOD: First put all the ingredients for the frozen yogurt in a bowl and mix until smooth. Pour into a freezer-proof lidded container, cover and freeze until firm but not rock-hard. Scoop into a food processor and blend until smooth.

Return to the container and freeze once more, then repeat the process two or three times until really smooth. (Alternatively, churn in an ice cream maker if you have one.)

Spoon the frozen yoghurt into the container and freeze until firm.
Meanwhile, dissolve the jelly crystals in 285ml boiling water in a small shallow dish (the jelly should have a depth of about 1cm). Cool, then chill for two to three hours or until set. Cut into small chunks.

Mix the quark and yoghurt together in a small bowl and chill until needed. Whizz the sweetener and half the raspberries in a food processor.

Press through a sieve into a bowl, discarding the bits in the sieve, then cover and chill until needed. To assemble your knickerbocker glories, layer scoops of frozen yoghurt, most of the Special K, the jelly chunks, whole raspberries, mango, cherries, raspberry sauce and the quark yoghurt mixture in four tall glasses.

Top with another scoop of frozen yoghurt, crumble over the rest of the cereal and serve with long-handled spoons

Rhubarb and pear crumble

Serves 4 | Ready in 30 minutes

Slimming WorldSprinkle over the topping and bake for a further ten to 12 minutes or until lightly golden[/caption]

YOU NEED:

900g rhubarb, cut into bite-size chunks2 medium pears, peeled, cored and slicedJuice of 1 orange, plus 1 tsp finely grated zest2½ level tbsp sweetener granules1 tsp ground cinnamon for the topping30g low-fat spread1 level tbsp sweetener granules60g plain flour

METHOD: Preheat your oven to 180C/fan 160C/gas mark 4.
Put the rhubarb in a medium-size oven- proof dish.

Add the pears, orange juice and zest and toss together to combine. Sprinkle over the sweetener and cinnamon and bake for ten to 12 minutes.

Meanwhile, make the topping by putting the spread, sweetener and flour in a bowl and rubbing it together with your fingertips until the mixture resembles breadcrumbs.

Remove the fruit from the oven, sprinkle over the topping and bake for a further ten to 12 minutes or until lightly golden. Allow to cool slightly before you serve.

Orange meringue pie

Serves 10 | Ready in 50 minutes + cooling and chilling

Slimming WorldWhisk in the sugar – one level tbsp at a time – then whisk in the remaining sweetener[/caption]

YOU NEED:

1 level tsp plain flour, to dust200g light shortcrust pastry, chilled6 small leaf gelatine sheetsFinely grated zest and juice of 2 oranges11.5g sachet sugar-free orange jelly crystals4 level tbsp sweetener granules2 large eggs, separated50g caster sugar¼ level tsp icing sugar, to dust

METHOD: Dust a clean work surface with the flour and roll out the pastry. Line a 3cm deep, 20cm loose-bottomed flan tin with the pastry, prick the base with a fork and chill for 20 minutes.

Preheat the oven to 200C/fan 180C/gas mark 6. Line the flan tin with a crumpled sheet of non-stick baking paper and a thin layer of baking beans (alternatively, use dried beans or lentils).

Bake for 15-20 minutes, then remove the paper and beans and return the pastry case to the oven for five to seven minutes or until the base is crisp and golden. Remove from the oven and leave to cool.

Meanwhile, make the orange filling. Drop the gelatine sheets into a bowl of cold water and leave to soak for five minutes. Put the orange juice into a measuring jug and make it up to 650ml with cold water.

Pour the juice into a pan and add the orange zest, jelly crystals, two level tbsp of sweetener and the egg yolks (pop the egg whites in a bowl, cover and chill – you’ll need them for the meringue later).

Cook over a medium heat, stirring, until the mixture almost comes to the boil. Remove from the heat. Scoop the gelatine sheets out of the water and squeeze out any excess water. Add the gelatine to the hot orange mixture and stir until dissolved, then cool.

Put the pastry case in the fridge and carefully pour in the orange mixture. Cover and chill for eight hours or overnight until set. When you’re ready to eat, preheat the grill to high.

Put the egg whites in a large, clean bowl and whisk until stiff peaks form. Whisk in the sugar – one level tbsp at a time – then whisk in the remaining sweetener.

Put the mixture into a piping bag fitted with a star nozzle and pipe swirls around the edge of the pie (if you don’t have a piping bag, a spoon will be fine).

Slide the pie under the grill and cook for one minute or until lightly browned (or use a cook’s blowtorch if you have one). Cool, then remove from the flan tin, dust lightly with the icing sugar and serve warm or cold.