lower calorie strawberry sorbet

Lower Calorie Desserts with St. Dalfour!

January 14, 2020


Lower calorie desserts aren’t usually the first meal that comes to mind when you think about indulgence. However, having overindulged over Christmas, many of us will be starting our new years resolutions to try and lose all that excess turkey weight! It can be hard to cut out all sweet treats when you recently polished off a whole chocolate log just a few days previously so here are some indulgent options which will well and truly put you on the road to a healthier way of life.

St. Dalfour contains only natural sweeteners, is non GMO and is Vegan friendly. If you’re looking for a sweet ingredient to provide the indulgence you’ve recently become custom to over the Christmas period, look no further than St. Dalfour. To get you started on the right track, here are three of our favourite lower calorie dessert recipes that will hopefully keep you on track to achieve your goals!

Strawberry & Lemon Sorbet

Pour 75ml of water into a saucepan and simmer over a medium heat. Add¬†2 jars of St. Dalfour Strawberry Preserve and the juice of a lemon. Bring to the boil before reducing the heat and allowing the mix to simmer for 15 minutes until the ingredients are combined. If you’d like a smooth sorbet, pour the mix through a fine mesh strainer. (We recommend keeping the extra fruit in the sorbet!) Once cooled, place the mixture in an ice cream machine and follow the manufacturers instructions. Once mixed, place the mixture into a container and place in the freezer for 3-5 hours before serving.

Chocolate & Raspberry Pots

Heat your oven to 160C. Take your jar of St. Dalfour Raspberry Preserve and spoon into the bottom of your ramekins.

For the topping, sift icing sugar and cocoa powder into a bowl and stir in ground almonds. Whisk an egg white until stiff, then fold into the dry ingredients. Spoon over the St. Dalfour Raspberry Preserve before tapping the ramekins on the worktop to level the mixture. Bake for 20-25 mins. Serve warm or cold.

Mango & Passion Fruit Roulade

Heat your oven to 200C. Grease and line a deep baking tray with non-stick paper. Put 3 eggs and sugar into a large bowl and beat until thick and light. Fold in flour and baking powder before adding vanilla extract. Tip the mix into your tray, level the mix by tapping on the worktop, then bake for 12-15 mins until golden brown. Once cooled, turn out onto another sheet of non-stick paper, dusted with 1 tbsp of caster sugar. Roll the paper up inside the sponge, then leave to cool completely.

Fold your jar of St. Dalfour Mango & Passion Fruit Preserve into some low fat yogurt. Unroll the chilled sponge and spread with your fruity filling. Carefully roll the layered sponge, remembering to remove the paper as you roll (or it could get messy!). Allow to cool for at least an hour to set before slicing and serving.