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fat-FREE dessert?

(20 Posts)
janek Thu 08-Oct-09 10:49:53

hi, i'm looking for fat-free dessert recipes for a friend of a friend with pancreatitis. it is not a calorie issue, she cannot eat fat.

the more decadent the better!


theyoungvisiter Thu 08-Oct-09 10:52:02

Sorbet? How about cassis or champagne sorbet for extra decadence?

Summer pudding

Pavlova - with lots of fruit but no cream.

theyoungvisiter Thu 08-Oct-09 10:53:03

I know nothing about pancreatitis btw so I have no idea if any of the other ingredients in those suggestions are no-nos. Is there anything else she can't eat?

janek Thu 08-Oct-09 11:45:25

don't know. i just know 'no fat', i don't know if that includes eggs for example. it would certainly include nuts i would have thought.

thanks though, sorbet is a good idea.

bibbitybobbityCAT Thu 08-Oct-09 11:47:35

Pears poached in wine or port. Decadent and seasonal [smile[.

gorionine Thu 08-Oct-09 12:08:28

does egg count as fat?

If not I have got this sponge recipe:

4 eggs (separate white and yolk)
125g sugar
125g plain flour

1 tsp baking powder

You can grate the zest of a lemon or add cocoa powder to the mixture according to your taste or add in it a couple of apples sliced very thinly.

Put the yolk with the sugar and beat until fluffy and egg yolk lighter coloured.

beat the egg whites "a la neige" (as for a meringue)

Add the flour and baking powder to the sugar and egg mixture

Add slowly the egg whites with a metal spoon or a whisk.

put in a preheated oven 180 degrees centigrade (tin need to be buttered and floured but does not need to be of a paricular shape, I have used rectangular tins or 2 victoria sponges ones)

morningpaper Thu 08-Oct-09 12:09:26

Try Rosemary Conley's recipes - they are mostly fat-free

ProfYaffle Thu 08-Oct-09 12:11:02

I just read this as 'rat free desserts' thought someone had v low standards indeed.

MissAnnesley Thu 08-Oct-09 12:15:54

It's got to be fruit really.

Pears poached in honey with cloves, very medieval and autumnal.

Meringue - is just egg white & sugar

There's a recipe here for fat free lemon mousse but I don't know what "half and half" in the recipe is, I'd just filed it away for future ref.

And then to lux up the pud get a really nice sweety dessert wine if she likes that kind of thing.

MissAnnesley Thu 08-Oct-09 12:18:02

Bakes apples, old style, rammed with brown sugar and dried fruity things and lemon juice.

theyoungvisiter Thu 08-Oct-09 12:21:39

isn't half and half an American word for extra creamy milk? Kind of like a cross between single cream and milk.

I have seen recipes that suggest a substitution of melted butter whisked into milk hmm

Not sure how "fat free" that really is, I think perhaps they mean low-fat, really.

theyoungvisiter Thu 08-Oct-09 12:25:44

oo weird - just looked at the recipe. It calls for fat-free half and half which I have never heard of so I googled it.

It looks like half and half is literally half milk and half cream, and fat-free half and half is milk treated with corn syrup and additives to look like cream. Boak.

MissAnnesley Thu 08-Oct-09 12:26:22

Not so fat-free if that's it!

Another gorgeous thing is split grilled figs with a drizzle of honey, don't know if you could come by a fig in October.

MissAnnesley Thu 08-Oct-09 12:28:21

No offence to any Americans but there are some really horrible foodstuffs in the States eg Manwich

WizzyWoo Thu 08-Oct-09 12:32:55

I'm on a v low fat diet until I have surgery soon and I came up with this one to calm my sweet tooth:

Put plums in a pan in enough sugar syrup to cover them (made by gently heating equal parts of water and caster sugar in a pan until the sugar has just dissolved). Add a stick of cinnamon, a star anise, a couple of slices of lemon zest and a splash of lemon juice and poach until the plums are soft but not losing their shape. The syrup should have changed colour to a nice reddy/purply shade depending on the type you use. Take the plums out and either cool them before peeling and slicing or just keep them warm if leaving them whole. Remove the cinnamon stick etc from the syrup, turn the heat right up and reduce the syrup to quite a thick sauce, which you can drizzle on to the plums.

Serve the plums either on their own or in a meringue nest with some of the yummy sauce drizzled over.

Sometimes I peel and destone the soft plums and throw them in an ovenproof bowl before making a sort of flapjack mix using just porridge oats mixed with golden syrup (no butter for obvious reasons). Spread it on top then shove it in the oven until it goes golden on top (about 15-20 minutes if baking at 180C) and the juice of the plums starts to ooze up round the edges. Again, serve with the syrupy goo from when you poached the plums drizzled on top instead of cream or custard.

BTW, I'm glad I saw this thread - I'm going to try gorionine's recipe out this afternoon smile And now back to my fat free yoghurt...

Ivykaty44 Thu 08-Oct-09 12:34:19

I have recipe for cake - well two

500g sultanas and saok them in a mug of tea (i want to try cooffee)
dessert spoon of honey and let soak overnight

1ib of flour
one handful of oats
one egg
2 tablespoon of marmalade or jam
stir it all together in a bowl
place in two laof tins and bake in oven for two hours - test with scewer after an our and a half to see if it comes out clean - if not two hours

Ivykaty44 Thu 08-Oct-09 12:41:09

Jelly - proper jelly

try deliahs winter book for some jelly's and grilled autum fruits with sabayon cider sauce

also dryed fruit compote, prunes, unsulphered apricots etc soaked and with port etc smile

gorionine Thu 08-Oct-09 12:43:05

Hope it goes well WizzyWoo! I have got a bad habit of forgetting something when I give a recipe to a friend!

Oh yes, there is a "tip" I forgot to add : leave the eggs out of the fridge some time before starting cooking, the sponge will be better if eggs are at room temperature (I do not know why though!)

theyoungvisiter Thu 08-Oct-09 14:00:22

[shudder] at manwich.

Sounds like some dodgy sex practice you shouldn't google at work.

janek Thu 08-Oct-09 14:21:36

thanks folks, all very good ideas. i will pass them on. grin

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