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| HOW
TO MAKE GREEK LEMON PUDDINGS |
FOOD
& COOKING ARTICLE |
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Anthony Worrall Thompson demonstrates
 .
. . how to make Greek Lemon Puddings
Thursday 15th May 2008 sees Celebrity
Chef Antony Worrall Thompson launch his new cookbook
The
Sweet Life: 101 Indulgent Recipes with Less Sugar
which contains 101 dessert recipes for the health conscious.
With eight chapters dedicated to desserts,
jams and spreads, the book is aimed at those who have
a sweet tooth but want to maintain a healthy diet, as
all recipes use a low calorie sweetener as an alternative
to sugar.
Antony decided to focus on puddings
for his latest cookbook when he was told to cut down
his sugar intake after being diagnosed with a pre-diabetic
condition. As a result he took a look at his diet and
found new ways of enjoying sweet treats without using
sugar as an ingredient.
Antony chose to team up with his good
friend Melinda Messenger on this book to gain a mum's
input into The Sweet Life. Melinda has contributed
eight of her favourite recipes to the book, including
bakewell tarts and carrot cake muffins.
To order a copy of The
Sweet Life: 101 Indulgent Recipes with Less Sugar
by Antony Worrall Thompson from Amazon - click
here
GREEK LEMON PUDDINGS RECIPE
Video no longer available
Ingredients
for Greek Lemon Puddings
300g soft cheese
finely grated zest of 1 large lemon
4 tablespoons Splenda
granulated sweetener (see below)
250g 0% fat Greek yogurt
1 teaspoon vanilla extract
2 large eggs, beaten
175g fresh or thawed frozen raspberries
How
to make Greek Lemon Puddings
Make
these delightful puddings in individual flan dishes
or ramekins - it makes serving them much easier.
- Preheat
the oven to 180°C / 350°F / gas mark 4.
- Beat
the soft cheese and lemon zest together until combined,
then beat in the sweetener, yogurt and vanilla extract.
Strain the beaten eggs through a sieve into the cheese
mixture and beat well.
- Pour
the mixture into four individual flan or ramekin dishes.
Stand the dishes in a large, deep roasting pan and
pour in enough warm water to come halfway up their
sides. Transfer carefully to the oven and bake for
25 - 30 minutes, until set.
- Serve
the puddings warm or chilled, topped with the raspberries.
Serves 4
| Splenda
Granulated Sweetener is available in 75g and 125g
packs and can be used almost anywhere you use sugar.
Spoon for spoon, it's just as sweet as sugar, but
weighs much less - the 125g pack is equivalent in
sweetness to 1.25kg of sugar.
What’s
special about SPLENDA Granulated Sweetener is
that you can cook and bake with it. It's the perfect
way to enjoy the desserts you love without all
the associated calories.
www.splenda.co.uk
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To order a copy of The
Sweet Life: 101 Indulgent Recipes with Less Sugar by
Antony Worrall Thompson from Amazon - click
here
Published
15 may 2008
Email
Hub-UK : info@hub-uk.com
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