Desserts for dieters

MAKE AHEAD

Chocolate trifles

Make the most of sweet summer berries in this easy layered pud.

SERVES 6
PREP 30 MINS, PLUS
CHILLING COOK 10 MINS

✱ 10 sponge fingers (savoiardi biscuits)
✱ 300g strawberries, sliced
✱ 50ml orange liqueur, or fresh orange juice For the mousse:
✱ 175g 70% dark chocolate, chopped
✱ 3 medium eggs, separated
✱ 50g caster sugar

For the topping:

✱ 120g fat-free fromage frais
✱ 100g light soft cheese (we used Philadelphia Light)
✱ 2tsp icing sugar
✱ Cocoa powder, for dusting (optional) You will need:
✱ 6 small glass tumblers, around 220ml capacity

1 Roughly chop the sponge fingers and divide between the tumblers. Top with the strawberries, then drizzle over the liqueur or juice.

2 For the mousse, melt the chocolate with 125ml tepid water in a heatproof bowl set over gently simmering water. Remove from the heat and leave to cool for 10 mins, then whisk in the egg yolks until smooth.

3 Whisk the egg whites to soft peaks, then gradually add the sugar, whisking until stiff and glossy. Fold into the chocolate mixture and spoon over the strawberries. Chill for 1 hr to set.

4 Use a balloon whisk to mix the fromage frais, soft cheese and icing sugar, until slightly thickened. Spoon on top of each mousse and dust with cocoa powder, if liked.

Per serving: 359 cals, 13g fat, 7g sat fat, 45g carbs

FOOD ED’S TIP

For an extra flourish, top each trifle with a chocolate-dipped strawberry.

Mango and passion fruit parfait

A light and refreshing tropical ice, with no cooking required.

SERVES 8 PREP 30 MINS, PLUS FREEZING

✱ 3 large ripe mangoes, about 1.5kg, plus extra to decorate
✱ 4 passion fruit
✱ 4 medium egg yolks, plus 1 egg white
✱ 150g caster sugar
✱ 125g reduced-fat double cream
✱ 125g 0% Greek yogurt
��