Ginger and walnut stuffed pears
I love ginger and walnuts so anything using them is a hit with me. The slow cooking of the pears first ie before adding the stuffing, caramelises and intensifies the natural sugars making a deliciously sweet dessert with little added sugar. Good enough to serve for a special dinner!
Time to make 5 minutes plus 2 hours cooking time
This can be made as a jelly or as a jelly / creamy layered dish. Either way it is delicious, light and summery!
Time to make 6 hours (includes cooling and setting time)
Prune and walnut souffles
A light but very tasty dessert which can be served hot, warm or cold. For a different flavour, substitute grated orange rind instead of lemon, and use the juice of one orange made up to 1 cup with water as the poaching liquid for the prunes
Time to make 30 minutes
Banana and blueberry icecream
So healthy, so easy and so delicious – it’s almost too good to be true!
Time to make 5 minutes
In winter I always have some of these in the fridge. They can be used in so many ways – with cereal for breakfast, with some yoghurt or icecream for pudding or sliced with blue cheese and walnuts on a nibbles platter. So easy yet so versatile and delicious!
Caramel banana meringue puddings
I was inspired to make these after watching Nici Wickes make yummy looking “banana puddings, Brazil style” on TV3’s World Kitchen. This is a healthier version – less sugar and less fat yet very delicious!
Time to make 30 minutes
Baked apricot custards
This is my current favourite dessert to make if people are coming for dinner or if asked to bring a pudding for a dinner out. It is so easy, so tasty and easily made from ingredients on hand. You do need a set of small ramekin dishes however. I serve them warm or cold with a dollop of Greek yoghurt and some toasted chopped almonds. I always make double quantity as they last well in the fridge – if we let them!
Time to make 45 minutes
Apple and blueberry strudel
There is nothing nicer than hot pudding when there is snow outside (which there is!). WIth plenty of stewed apple in the freezer (thanks to the generosity of our apple tree) and a packet of filo pastry needing to be used in the fridge, strudel was a logical choice. I tend to use filo rather than regular pastry as with filo you can control how much fat is in the dish – the fat comes from the butter/oil brushed between layers rather than being present in the pastry itself (as with regular pastry).
Regular apple pie can have around 30 – 40g fat per slice while this strudel has no more than 5g fat per serve. You can have the same sized portion for way less kilojoules and fat. And it tastes just as delicious!
Blueberries are an optional extra which as well as boosting flavour contribute valuable antioxidants for the brain.
Serve with yoghurt cream instead of regular cream and you have a dessert that wins on all counts!
Time to prepare 45 minutes