| Dessert Nutrition Comparisons |
Apple Strudel with Crème Fraiche
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Preheat the oven to 190oC/Gas Mark 5. Line a baking sheet with greaseproof paper.
Peel and core the apples and chop them into 1cm dice. Toss the pieces in a bowl with the lemon juice, sultanas, cinnamon, nutmeg and sugar.
Lay out a sheet of filo, spray with vegetable oil and lay a second sheet on top. Repeat with a third sheet. Spread over half the apple mixture and roll up lengthways, tucking in the ends to enclose the filling. Repeat to make a second strudel. Slide onto a baking sheet, spray with oil and bake for 15-20 minutes.
Serve the strudel warm or cold, dredged with icing sugar and accompanied by low fat crème fraiche. |
Preheat the oven to 190oC. Cut each pear in half, then place them cut-side up on a large baking sheet. Use a teaspoon to scoop out the cores and make a dip in the centre of each. Dollop about one teaspoon if ricotta into each dip, then sprinkle over the cinnamon and drizzle with a little honey.
Roast the pears in the oven for 10 minutes. Meanwhile, put the biscuits into a food bag or use a rolling pin to crush them lightly. Remove the pears from the oven, then scatter the crumbs over each pear.
Return to the oven for another 10 minutes or until the pears are soft and the biscuits are golden brown. Serve drizzled with honey. |
Cut the mango in half lengthways, removing the stone. Score crisscross lines across the flesh with a knife. Sprinkle with brown sugar and place flesh side up under a hot grill, until the sugar begins to caramelize.
Remove from the grill and serve with a blob of crème fraiche. |
