Desserts: Watching the Baby Weight Waistline

I wasn't particularly interested in sweet things whilst I was pregnant, except the natural sweetness of fruit, and then right at the end of pregnancy I enjoyed the odd square of chocolate but that's it. Now, post pregnancy, my sweet tooth, albeit small compared to my savoury one, is back and eager to enjoy. Whilst I am enjoying the odd brownie when out and about reviewing baby hotspots, I am genuinely trying to watch what I eat, not only because I am breastfeeding but also because I'd like to slim myself down a fair bit. However, I always find that if I go on some sort of diet, my sweet craving goes into overdrive (probably because I know that I shouldn't be indulging in anything of the sort) so I had to hunt around for a few desserts that were not going to send me shooting off the calorie scale but that also tasted good - and you know what? I think I found some. So, whether you are trying to maintain a healthy lifestyle for you or your bubba, or if you are trying to drop a few pounds like me (okay maybe more than a few for me...like a leg maybe) then these sweet treats should help keep you on the straight and narrow.

Berry Terrine with Chocolate Sauce

This recipe is so simple and quick, has some of your 5-a-day and still gives you a hit of chocolate which is a winner in my book. Spoons at the ready...

Place 450g of frozen mixed fruit, 200g of fat free strawberry yogurt and 200g of natural fat free fromage frais in a food processor and blend until smooth (best not to do when baby is napping I find!)
Line a small loaf tin with cling film and pour in the berry mixture, level the surface, cover and freeze for 4-5 hours or until set.
Then, when it has set, remove from the the freezer, turn out and leave to stand for 15 minutes. Whilst it is resting on the side, break 40g of dark chocolate into small pieces and place in a small pan with 1 tbsp of cocoa and all but 1 tbsp of 150ml of milk. Pop it on the hob and heat gently, stirring, until the chocolate dissolves and the mixture is smooth.
Mix the remaining milk with 1tbsp of cornflour and pour into the chocolate mixture with 4 tbsp of sweetener. Stir until well blended and thickened then remove from the heat.
Cut the terrine into slices and serve with the chocolate sauce drizzled over.

**TIP**: The terrine is suitable for home frrezing meaning you can enjoy this over and over again. At step 5, simply cut the terrine into 8 portions and individually wrap in clingfilm and return to the freezer until you fancy some more. However, you will need to remake the sauce as this cannot be frozen.

Quick List of Ingredients (serves 8):

450g Frozen Mixed Fruit (summer fruits are best if you can)

200g Strawberry Fat Free Yogurt

200g Natural Fat Free Fromage Frais

40g Dark Chocolate

1 tbsp of Cocoa

150ml Milk, obviously skimmed is lower calories but your choice

1 tbsp of cornflour

4 tbsp of artificial sweetner

Choco-Raspberry Puddings with Chocolate Sauce

I had to do a chocolate one really didn't I? I know that most of the time, people think that diet chocolate desserts taste foul (I completely agree... normally) but this is a serious hit of heaven which also gets some fruit hidden in there, as if you are anything like me, you often forget that you should really be eating a bit more fruit than you do. Unfortunately, this one isn't suitable for home freezing and the recipe serves 4, so unless you are planning on having this every day, twice a day, you may want to half or quarter the recipe if it's just for you (won't have that problem I am sure when Alyssa is old enough to understand what chocolate is!!) So, mixing bowls handy? Let's dive right in...

Preheat the oven to 200°C and grease and line 4 individual pudding basins ready. Then keeping a handful back for later, place 170g (minus the handful) of Raspberries in the bottom of the basins.
Place 2 eggs and 4 tbsp of sweetener into your mixing bowl (warned you that you'd need one) and whisk until the mixture leaves a thick trail (I gave up 2 mins in and got the electric one out!).
Sift 50g of self-raising flour and 4 tbsp of cocoa into the bowl and fold in using a metal spoon (specified what spoon because if you didn't watch GBBO as closely as I did then you may not know!)
Divide the mixture between the 4 basins and place in a roasting tin. Pour in boiling water to halfway up the sides and bake for 20 minutes until they are firm or springy like puddings are meant to be.
Now, while they are cooking you should be making the sauce. Make up 2 sachets of Cadbury's Highlights ( I kid you not) as per the instructions and pour into a pan. Mix 2 tbsp of cornflour into a paste with 2 tablespoons of water, then stir into the pan with the hot chocolate. Bring to the boil, stirring often, until it thickens
Take your puddings out of the oven, and rest for one minute. Turn out onto a bowl, sprinkle the remaining raspberries on top and drizzle your chocolate sauce over - delish!

**TIP**: Raspberries not your thing? Replace them with strawberries or mandarin segments (in their own juice not syrup!!) for your own unique twist!

Quick List of Ingredients (serves 4):

175g of Raspberries, don't forget if you halve or quarter the recipe you can freeze the rest

2 Eggs

4 tbsp of artificial sweetener

50g self-raising flour

4 tbsp of Cocoa

2 Sachets of Cadbury's Highlights

2 tbsp of Cornflour

Peach & Blueberry Cobbler with Custard

This recipe is for all those people who, like me, love a good crumble or pie with custard. If you are watching your waistline then unfortunately pastry and crumble mix generally are a no no which I agree sucks, but that just means we need to find a replacement and with this recipe I think I have. Again, not freezable, but the ingredients are, or can be kept for a long time. So make this for yourself, or to share with friends, and in these colder autumn days you can fill your tummy with warm yummy goodness. Brains in gear? Here we go...

1. Preheat your oven to 180 degrees, and take out one ramiken/individual oven dish per person you are serving.

2. Fill each dish up to the brim with a mixture of blueberries and peach chunks (you can use fresh or tinned, but if using the latter make sure they are in their own juice and not syrup!). Sprinkle over 2 tbsp of water and 1 tbsp of artificial sweetener per pot, cover with foil and pop in the oven for 20 mins.

3. Take the foil off and crumble 2 amaretti biscuits, per pot, over the top of the fruit and return to the oven for 10 minutes.

4. Serve immediately with some low fat custard (weirdly I love mine cold with a hot pudding) or to be even healthier, serve with a dollop of vanilla fat free yogurt. Either way... pass me a spoon!

Quick List of Ingredients (serves 4):

4 Fresh peaches or 1-2 Tins in juice

250g blueberries, remember you can always freeze if you have more than this

4 tbsp Artificial Sweetener

8 Amaretti biscuits, if you don't like these, substitute for plain digestive

Low fat custard or Fat Free Vanilla yogurt to serve

I think I have given you a bit of everything; chocolate indulgence, frozen and a winter warmer. Don't look at them as a substitute for something you wish you were eating instead, try and see them as something you like and enjoy. Play with them, adapt them to your own tastes and don't forget to let me know how you get on.