Low-fat gluten-free pudding recipes

In the October issue of Healthy Food Guide (out today!) we give you the ultimate collection of guilt-free comfort puddings. Sounds too good to be true, right? Turn to page 63 and try the 10 recipes for yourself. But wait, there’s more… Here we can serve you an extra slice, as we’ve tweaked two of the recipes to make them gluten-free and still delicious. Plus, try our chef’s tips using some of our favourite free-from ingredients.

Pear and berry crumble

Prep 10 min Cook 25 min Serves 6

Cooking oil spray

4 ripe pears, cut into 2cm chunks

300g raspberries and/or blackberries

125g gluten-free porridge oats

60g brown sugar

2tbsp runny honey

75g gluten-free plain flour

40g low-fat spread, melted

3tbsp orange juice

500g tub gluten-free low-fat custard (check it’s gluten free), to serve

1Heat the oven to 190°C/fan 170°C/gas 5. Spray a 1.5 litre baking dish with oil, then add the pears and berries.

2Combine the oats, sugar, honey and flour in a medium mixing bowl. Add the spread
and orange juice and stir until combined. Sprinkle over the
fruit, then bake for 20–25 min until golden.

3 Serve the crumble hot, warm or cold with the custard.

CHEF’S TIP: For a cheat’s crumble, cook the fruit for 20 min or until tender, then scatter over 250g Nature’s Path Nice And Nobbly Gluten Free Granola and cook for 4–5 min more until hot.

Per serving

307kcal

6.5g protein

5.5g fat

1.6g saturates

60.2g carbs

32.7g sugar

7g fibre

0.1g salt

164mg calcium

1.9mg iron

LOW FAT

LOW SAT FAT

LOW SALT

VEG

GLUTEN FREE

2 OF 5-A-DAY

Mixed berry vanilla sponge
cake

Prep 10 min Cook 20 min Serves 8

3 eggs

115g caster sugar

125g gluten-free plain flour

½tsp gluten-free baking powder

A few drops vanilla extract

400g frozen mixed berries

4tbsp no-added-sugar black cherry or blackcurrant jam

200g 2% fat Greek yogurt

1 Heat the oven to 190°C/fan 170°C/gas 5 and line a 20–22cm diameter cake tin with baking paper.

2In a large bowl, beat the eggs and sugar together with an electric hand mixer until the mixture is thick, creamy and trebled in volume (this will take 4–5 min) – the beaters should leave a thick trail on the surface when lifted.

3 Sift half the flour over the mixture, then fold in lightly using a metal spoon. Sift over the remaining flour, then fold in, along with the vanilla extract and 1tbsp water.

4 Pour the mixture into the prepared tin, then tilt the tin to spread evenly. Bake for 15–18 min until risen, golden, firm to touch and beginning to shrink away from the tin. Cool in the tin for 5 min, then turn out on to a wire rack to cool completely.

5Meanwhile, heat the berries and jam together in a medium pan until the fruit is soft and juicy.

6 Spread the yogurt over the cooled sponge. Cut the cake into 8 slices, then serve topped with a spoonful of the berry mixture.

CHEF’S TIP: For a crunchy cake topping, crush 75g Nature’s Path Nice And Nobbly Gluten Free Berry Granola, then scatter over the cake batter before baking.

Per serving

218kcal

6.7g protein

3.3g fat

1.1g saturates

41.1g carbs

28.6g sugar

2g fibre

0.2g salt

67mg calcium

1.2mg iron

LOW FAT

LOW SAT FAT

LOW SALT

VEG

GLUTEN FREE

Nature’s Path Nice And Nobbly Gluten Free Berry Granola won the The Grocer New Product Award in the special diet and free-from category. 

Comforting crumbles

At HFG we love finding ways to make our favourite dishes healthier. From satisfying pies to decadent desserts, we believe that with a bit of nutritional tinkering most culinary treats can be enjoyed as part of a balanced diet.

In our November issue, we put the spotlight on fruit crumbles and our chefs surpassed themselves when experimenting with healthier fillings and toppings. In fact, they managed to concoct so many delicious variations there wasn’t enough room for all of them in the magazine. But we didn’t want you to miss out, so we thought we’d share the leftovers with you here. A serving of either crumble contains one of your 5-a-day and is low in saturates and salt.

Apple and raspberry

Serves: 6

Prep: 5 min

Cook: 20 min

400g tin sliced apples

200g frozen raspberries

60g caster sugar, plus 1tbsp extra

60g self-raising flour

40g rolled oats

30g low-fat spread

1tsp vanilla extract

6 small scoops low-fat ice cream, to serve

1 Preheat the oven to 190°C/fan 170°C/gas 5. Combine the tinned apples, frozen raspberries and the 1tbsp caster sugar in a 1.25 litre baking dish.

2 Put the flour and oats into a mixing bowl, then rub in the spread with your fingertips until the mixture resembles breadcrumbs. Stir in the remaining 60g sugar.

3 Sprinkle the vanilla extract over the fruit, then add the crumble topping. Bake for 20 min or until golden. Serve with the ice cream.       

Per serving: 238kcal, 3.7g protein, 4.9g fat, 2.4g saturates, 35.1g sugar, 3.9g fibre

Strawberry and almond

Serves 6

Prep: 10 min

Cook: 25 min

125g reduced-calorie strawberry jam

500g strawberries, halved

25g toasted flaked almonds

60g caster sugar, plus 1tbsp extra

60g self-raising flour

40g rolled oats

30g low-fat spread

1tsp vanilla extract

6 small scoops low-fat ice cream, to serve

1Preheat the oven to 190°C/fan 170°C/gas 5. Warm the jam in a saucepan, then add the strawberries and stir to combine. Transfer to a 1.25 litre baking dish.

2Put the flour and oats into a mixing bowl. Rub in the spread until the mixture resembles breadcrumbs, then stir in the sugar and almonds. Sprinkle over the strawberry mixture, then bake for 20 min or until golden. Serve with the low-fat ice-cream.

Per serving: 258kcal, 4.8g protein, 7.2g fat, 2.6g saturates, 34g sugar, 3.1g fibre

Pick up the November issue of Healthy Food Guide magazine for eight more variations including a classic apple and sultana and an exotic pineapple, rum and raisin.