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HOW TO MAKE GREEK LEMON PUDDINGS FOOD & COOKING ARTICLE

Anthony Worrall Thompson demonstrates
The Sweet Life: 101 Indulgent Recipes with Less Sugar by Antony Worrall Thompson. . . 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

Ever fancied a cooking holiday? Ever fancied learning
to make bread - www.cookingholidays.co.uk

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

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

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