Easy, Healthy Desserts

1.Crepe Escapes(serves-4):
1555 kilojoules/370 Calories per serve - low carbohydrate; medium fat; medium fibre.
The crepes in this recipe can be made ahead of time, simply cook them and allow to cool.Then stack crepes, interleaved with plastic food wrap, place in a freezer bag and freeze for upto 3 months.Reheat frozen crepes in the microwave for 20 seconds per crepe, or until just warm.Fill and serve.
Ricotta And Pineapple Filling:
200g reduced-fat ricotta cheese; 3 tbsp flaked almonds(toasted); 1 tbsp honey; 1 mango(thinly sliced); 220g canned pineapple pieces(drained); shredded coconut(toasted);
Other Ingredients:
1 cup/125g flour; 2 eggs(lightly beaten); 1 cup/250ml skim milk.

Method:
1.Sift flour in a bowl.Combine eggs and milk and stir in flour a little at a time until mixture is smooth.Stand for 30 minutes.
2.Heat a nonstick frying pan over medium heat, pour in 3 tbsps of mixture and cook until golden on both sides.Remove from pan and keep warm.Repeat with remaining mixture.
3.To make filling, place ricotta cheese, almonds and honey in a bowl and mix to combine.Place spoonfuls of ricotta mixture on one half of each crepe.Top with mango and pineapple, then fold crepes into triangles.Sprinkle with shredded coconut and serve immediately.
Variation: Any fruit can be used in place of the mango and pineapple.You might like to use fresh berries, canned or fresh apricots, peaches or pears.

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2.Apricot Bread Pudding(Serves 4):
1605 kilojoules/383 Calories per serve - medium carbohydrate; low fat; high fibre.
Yolk-free egg mix is a low cholesterol mix and is available as a frozen product from supermarkets.It is made from egg whites, polyunsaturated vegetable oil and skim milk and can be used in cooking in place of whole eggs.One sachet(100g) is the equivalent of two whole eggs.
Ingredients:
10 slices wholemeal bread(crusts removed); 75g dried apricots(chopped); 200g yolk-free egg mix(thawed); 1 cup evaporated skim milk; 2 cups skim milk; 2 tbsp honey; 1/2 tsp ground cinnamon;
Method:
1.Cut each slice of bread in half diagonally.Arrange 1/3 of the bread triangles in a lightly greased 20cm/8 inches souffle dish.Sprinkle with half the apricots and layer with another 1/3 of the bread triangles.Top with remaining apricots and bread, placing 6 triangles around the outside of the dish and cover pudding with remaining slices.
2.Place egg mix, evaporated and skim milks and honey in a bowl and whisk to combine.Pour over bread the sprinkle with cinnamon.
3.Place souffle dish in a baking dish with enough boiling water to come halfway up the sides of the dish and bake for 40 minutes at 180 degree C, or until a knife inserted into the centre comes out clean.

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3.Creamy Berry Rice(Serves:4):
1090 Kilojoules/260 Calories per serve - medium carbohydrate; low fat; medium fibre;
Fresh fruit and vegetables subjected to the environment after picking lose vitamins.The amount lost depends on handling and how long before they are consumed.Snap-frozen vegetables escape excessive environmental exposure and often have ahigher content of vitamins than those bought from the greengrocer.Although vitamins are inevitably lost with food handling and processing, a varied and well balanced diet will provide plenty of vitamins.
Ingredients:
1/2 cup/100g short grain rice; 125g blueberries; 125g raspberries; 4 tbsp low-fat natural yoghurt; 3 tbsps low fat berry-flavoured yoghurt; 1/4 cups evaporated skim milk; 1 tbsp honey; 1/2 tsp ground mixed spice;
Method:
1.Cook rice in boiling water in a large saucepan for 10-12 minutes or until tender.Drain and rinse under cold running water.
2.Place rice, blueberries, raspberries, natural and berry yoghurts, evaporated milk, honey and mixed spice in a bowl and mix to combine.Spoon into individual serving dishes and chill.
Variation:You might like to use chopped, drained, canned fruits such as peaches, pears or apricots in place of berries, and a complimentary fruit-flavoured yoghurt in place of the berry yoghurt.

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