STRAWBERRY PUDDING

I have quite a sweet tooth. I have searched for low-fat recipes, light ingredients and creamy consistencies for the past few years. I found such a dessert in the September issue of ‘Recipes’, which contains only 132 calories and 0.2 grams of fat. Besides the 3 hour refrigeration time, this creamy, light, strawberry pudding is super simple to make and just as satisfying as rich, full-fat ice cream.

INGREDIENTS

• 250g fresh strawberries, halved
• 375g no-fat Greek style natural yoghurt
• 2 teaspoons powdered gelatine 
• 2 egg whites
• 1/4 cup caster sugar 

COOKING 

1. Place gelatine in a heatproof jug with 3 tablespoons boiling hot water. Stand for 10-15 minutes to cool. 

2. Meanwhile, puree three-quarters the strawberries in a food processor / blender until as smooth as possible. Using an electric mixer, beat the egg whites in a dry bowl until soft peaks form. 

3. Mix strawberry puree, sugar and yoghurt in a large bowl. Slowly whisk in the gelatine mixture until combined. Gently fold in the egg whites until just combined. Spoon into 4 x 1 cup serving glasses, cover with plastic food wrap and chill for 3 hours in the refrigerator or until softy set. Serve topped with the remaining strawberries. 

Serves / 4 

Total Preparation time / 10 minutes 

Total Cooking time / 20-25 minutes (plus chilling time)

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FRENCH TOAST WITH VANILLA STRAWBERRIES

Who says that all French toast has to be fatty and butchered with copious amounts of ice-cream, maple syrup and chocolate? French toast can be healthy, as my mother taught me growing up. She used to make French toast for me on occasion, whenever I requested it in the morning (such a spoilt little girl I know!). I believe she had learnt how to make said dish from my Babushka (Nanna), who used to own a little restaurant in Melbourne’s Chapel Street. Babushka’s and dedushka’s (grandfather) restaurant served beautiful Russian food and filling breakfasts; such as french toast and eggs. I have adjusted the recipe somewhat to omit milk and the extra sugar, however you can add milk in the place of water. Adding cinnamon is a must, use this spice instead of adding any sugar.

INGREDIENTS

• 6 strawberries, cut into halves
• 1 teaspoon vanilla essence
• 1 teaspoon lemon juice
• 2 pieces of multigrain, wholemeal or gluten-free bread 
• 1 egg, beaten well 
• 1/2 teaspoon ground cinnamon
• coconut oil

COOKING 

1. Place cut strawberries, vanilla essence and lemon juice in a small bowl. Toss well to combine and leave for 30 minutes. 

2. Meanwhile, combine the beaten egg and cinnamon. Soak bread pieces in the egg mixture. Heat a medium frying pan over medium heat and add 1 tablespoon oil. When oil has melted add bread and cook for 3-4 minutes on each side or until egg is cooked and bread is golden in colour. Remove from heat and top with vanilla berries. 

Serves / 1 

Total Preparation time / 38 minutes (including 30 minutes to marinade the berries)

Total Cooking time / 10 minutes maximum

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