Serves: 6
Fibre 0 g, protein 3.8 g, fat 34 g
Calories/serving: 361
WW Points per serving: 8

* 1 500 ml cream
* 4 egg yolks
* 1/2 vanilla pod, slit open and scarped
* 5 tablespoon granular sugar substitute

1. Heat the cream in a heavy-based saucepan over low heat. Whisk in one egg yolk at a time. Add the vanilla pod scrapings and whisk until the custard begins to thicken. Remove from the heat and cool.
2. Beat one tablespoon of the sugar substitute at a time into the cooled custard.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instruction.
4. The cusard can be refrigerated and used as a delicious, rich dessert, or you could whisk in a tablespoon of brandy or brandy flavoring and serve it over berries.

Serves: 8
Fibre 0 g, protein 2.9 g, fat 25 g
Calories/ serving 279
WW Poins per serving: 6

* 1 recipe Vanilla Ice Cream Custard
* 250 ml verry strong decaffeinated coffee
* 1 tablespoon coffee flavouring or liqueur

1. Prepare the Vanilla Ice Cream Custard
2. Brew the coffee using 500ml/16floz of water and 4 tablespoon of decaffeinated ground coffee. When brewed, simmer over a low heat until it reduces by half. Remove from the heat, whisk in the coffee flavouring or liqueur and allow to cool.
3. Whisk the cooled coffee mixture into the Vanilla Ice Cream Custard and cool to room temperature. Place in an ice cream maker and churn according to the manufacturer’s instruction.

Serves: 12
Fibre 0 g, portein 5 g, fat 17.4 g
Calories/serving: 211
WW Points per serving: 5

* 450 g/1lb soft cream cheese at room temperature
* 3 eggs
* 250 ml/8 floz creme fraiche or sour cream
* 8 tablespoons granular sugar substitute
* scraped seeds from 1/2 vanilla pod

1. Preheat the oven to180C/350F/gas4
2. Place all the ingredients in a blender or food procesor and blend for 15 minutes. Pour the mixture into a 23-cm/9-in springform tin, then enclose the bottom and sides of the tin in a single piece of aluminium foil to prevent leaking.
3. Place the springform tin in a roasting tin of hot water in the oven. If the water evaporates, add more hot water as needs. Bake for 1 hour, then turn off the oven and leave in the oven for 1 hour befor serving.

40 cookies
Fibres 0.4g, protein 1g, fat 4.2g
Calories/cookie 48
WWpoints per cookie 1

* 125g chunky, suga- free peanut butter
* 185ml double cream
* 75g chopped pecans
* 2 teaspoon vanilla essence
* 2 1/2 tablespoon granular sugar substitute
* 2 tablespoons soy flour
* 1 teaspoon baking powder

1. Preheat the oven to 190C/375F/gas5
2. Spray a baking tray with oil.
3. Mix all the ingredients together in a bowl and blend well.
4. Place teaspoonfuls of the cookie mixture onto the tray and bake for about 10 minutes or until lightly browned.

Serves 8
Fibre 1g, fat 13g, protein 1.7g
Calories/serving 227
WWpoints per serving 5

• 25oml/8floz double cream
• 2 egg yolks
• 1 teaspoon lemon essence
• 6 tablespoons granular sugar substitute
• 120g/41/2 oz raspberries
• 1 teaspoon raspberry flavouring
• 12sml/4floz framboise (red raspberry liqueur)

1. Heat the cream in a saucepan over a low heat, then whisk in the egg yolks one at a time. Add the lemon essence and half the sugar substitute. Whisk until the mixture begins to thicken, then remove from the heat.
2. Rinse and dry the raspberries, place in a bowl and sprinkle with the rest of the sugar substitute. Add the raspberry flavouring and framboise and mix well. Whisk the raspberry mixture into the cream mixture and cool to room temperature.
3. Place the mixture in an ice cream maker and churn according to the manufacturer’s instructions.

Serves 8
Fibre 1.7g, protein 4.4g, fat 13.5g
Calories/serving 152
WWpoints per serving 3

• 120g( 4 1/2 oz) soy flour
• 6og(2 1/20z) butter, softened
• 8og(3 oz )cream cheese, softened
• 1 tablespoon sour cream
• 6 teaspoons granular sugar substitute (optional)

1. In a bowl beat the flour, butter, cream cheese, sour cream and sugar substitute, if using, until just combined. Shape into a disc and chill for 20 minutes.
2. Roll out the dough between two pieces of greaseproof paper to form a 3o-cm/i2-inch circle. Loosen the greaseproof paper, replace with new paper and turn over the dough. Continue to roll until the dough is 3mm/1/8in thick, replacing the greaseproof paper as needed.
3. Pick up the paper and invert the dough on to a pie dish. Peel off the paper and patch any tears. Crimp the edges and prick the bottom with a fork. Chill for 30 minutes in the freezer.
4. Meanwhile, preheat the oven to 22o°C/425°F/gas 7.
5. Bake the pastry case for 18 minutes, lightly covered with foil, then remove from the oven and cool on a wire rack.

Serves 8
Fibre 4.3g, protein 6.8g, fat: 22g
Calories/serving 355
WWpoints per serving 7

• 75g/3oz unsweetened chocolate
• 375ml/12floz double cream
• 6oml/2floz water
• 2 tablespoons unsweetened cocoa powder
• 3oog/11 oz granular sugar substitute
• 1 1/2 tablespoons rum
• 1 teaspoon vanilla essence
• 1 pre-baked Pastry Case

1. In a pan over a medium heat melt the chocolate with a third of the cream, the water, cocoa powder and sugar substitute, whisking often to mix well. Remove from the heat and leave to cool to room temperature.
2. In a medium bowl, beat the remaining cream until soft peaks form. Stir in the chocolate mixture, rum and vanilla essence and mix well. Pour into the Pastry Case and chill for 3 hours, or until set.

SERVES 4
PREPARATION TIME 5
MINUTES COOKING TIME 10 MINUTES
SETTING TIME 2 HOURS
1Calories/serving 87
WWpoinrs per serving 2
Fat 3.1g

• 1 X 400ml can reduced-fat coconut milk
• 1 sachet sugar-free raspberry jelly
• zest and juice of 1 lime
• 2 tablespoons virtually fat free fromage frais
• fresh mint to decorate
• virtually fat free fromage frais to serve

1. Pour the coconut milk into a small saucepan and heat until boiling.
2. Place the jelly in the mixing bowl. Add the lime zest and juice.
3. Pour the hot milk on to the jelly, whisking well with a hand whisk. Allow to cool slightly, then whisk in the fromage frais. Transfer to a jug and pour into four individual glasses. Place in the refrigerator until set.
4. Decorate each glass with fresh mint and a blob of fromage frais.

Serves: 4
Calories/serving 66
WWpoints per serving
Fat 0.3g
Preparation time: 15 minutes

• selection of melon
• 2 tablespoons Campari or Grenadine
• sugar to taste
• fresh fruit or mint leaves to decorate

1. Pour the Campari or Grenadine over the melon, add sugar to taste and refrigerate until ready to serve. Decorate with fresh fruit or mint before serving.

10 peach halves
Calories/serving 58
WWpoints per serving 1
Fibre: 1.9g, protein: o.8g, fat 1g

• 10 peach halves
• S ripe summer peaches, stoned and peeled, cut into halves
• 3 tablespoons water
• 1 tablespoon granular sugar substitute
• 1 teaspoon almond essence

1. Place the peaches and water in a small saucepan. Simmer, covered, for 20 minutes.
2. Add the sugar substitute and almond essence to the liquid in the pan and swirl to dissolve. If preferred, substitute raspberry flavouring for almond. Serve hot or cold.