Light delights for Christmas - recipes

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Copy of ss Guilt free desserts3nu . Poached pear with raspberry coulis

DIABETIC FRUIT CAKE

Recipe from The South African Cookbook for Diabetics by Hilda Lategan

410g can Naturlite fruit salad in fruit juice, drained, chopped and juice reserved

125ml reserved fruit juice

125ml water

250g packet dried fruit cake mix

150g dried prunes, stoned and chopped

125g dates, chopped

75g glacé cherries, halved

25ml brandy

50ml Flora soft margarine

200ml apple sauce

2 large eggs, lightly beaten

75ml chopped pecan nuts

250ml cake flour

250ml whole-wheat flour

10ml bicarbonate of soda

10ml cream of tartar

5ml baking powder

pinch salt

5ml ground cinnamon

5ml ground mixed spice

2ml ground ginger

5ml instant coffee powder

25ml extra brandy

Combine fruit salad, reserved juice, water and dried fruit in a large saucepan. Place over medium heat and bring to boil. Remove from heat and stir in brandy, margarine and apple sauce. Leave to soak for a few hours or overnight.

Stir in the beaten eggs. Combine dry ingredients together and stir into the fruit mixture to produce a soft sticky batter. Spoon the batter into a greased and lined 20cm square cake pan and level the surface. Bake at 180°C for 25 minutes, then reduce the heat to 160°C and bake a further 45 to 60 minutes or until a skewer inserted comes out clean.

Pour extra brandy over the cake.

Allow to cool for 20 minutes before removing from the pans. Remove from pans and place on a cooling rack to cool completely. Once cooled, wrap in foil and store in an airtight container. Keeps for seven to 10 days.

GLUTEN-FREE CHRISTMAS CAKE

1kg dried fruit cake mix

250ml brandy

150g butter

250ml treacle brown sugar

3 extra large eggs, lightly beaten

250ml plain rice flour

60ml self-raising rice flour

10ml ground cinnamon

5ml mixed spice

100g blanched almonds

30ml extra brandy

60ml smooth apricot jam, warmed

The day before, combine dried fruit and brandy and keep in an airtight container and allow to stand overnight. On the day, weigh out all the ingredients into suitable containers so they are on- hand when needed.

Before starting to make the cake, set the oven to the correct temperature. Select the correct cake pan and line it well. Set aside.

Combine butter and sugar in the bowl of an electric mixer and beat until soft and creamy.

Gradually beat in eggs, beating well after each addition.

Sift flours and spices and add to the creamed mixture. Add fruit and mix until well combined.

Spoon mixture into a 20cm prepared cake pan and smooth surface.

Decorate the top with almonds. Bake at 140°C for 2-2½ hours or until a skewer inserted comes out clean. If cake is browning too quickly, cover with a sheet of foil.

Remove from oven once ready and pour over extra brandy and allow to cool completely in pan.

Remove from pan, wrap in foil and store in an airtight container until needed. Before serving brush with warmed apricot jam.

LIGHT LEMON TART

Serves 6-8

Base:

200g packet of digestive biscuits, crumbed

1 egg white, lightly whipped

Topping:

80g packet of lemon jelly

10ml gelatine

250ml boiling water

380g can of low-fat evaporated milk

250g fat-free cottage cheese

60ml sugar or sweetener

5ml grated lemon rind

strawberries for serving

Base: Combine the biscuits crumbs with enough egg white to bind them together. Press into the base of a deep, 25x30cm Pyrex dish.

Bake at 180°C for 10 minutes. Remove and cool.

Topping: Place jelly and gelatine in a bowl, then stir in water until dissolved. Let cool to room temperature.

Pour evaporated milk into a small bowl.

Chill in freezer for 15-20 minutes or until ice crystals form around edge.

Meanwhile, beat together cottage cheese and sugar in a large bowl. Gradually beat in the cooled jelly until combined.

Using clean beaters, beat chilled evaporated milk until stiff, then fold into the cream cheese mixture. Mix in the lemon rind. Spoon mixture on to the base and place in the fridge to set. Serve cut into squares and garnish with a strawberry.

POACHED PEARS WITH RASPBERRY COULIS

6 firm pears, peeled

500ml light rosé wine

250ml cranberry juice

60-80ml sugar or sugar substitute

1 vanilla pod, split

Raspberry coulis:

250ml frozen raspberries

125ml pear cooking liquid

sugar or sweetener to taste

Place the pears in a saucepan so they fit snugly. Add the wine, juice, sugar and vanilla. Bring to the boil, cover and simmer until the pears are soft. Remove the pears and set aside.

Bring the remaining sauce to the boil and simmer it for 5 minutes until the sauce is reduced and thickened. Remove 125ml for the coulis. Serve the pears with the coulis and any remaining sauce.

Raspberry coulis: Combine the raspberries, pear cooking liquid and sugar in a small saucepan and bring to the boil.

Cook until the raspberries have broken down and the mixture is saucy. Purée until smooth and thick. - Saturday Saturday

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