Ingredients 6 tbsp tropical fruit juice (from a carton) 2 tbsp rum or brandy 2 firm bananas 8 thin slices from a bought madeira cake 2 tbsp Belgian chocolate sauce 4 heaped tbsp dulce de leche 225g tub

Ingredients 750g frozen summer fruit (raspberries, blackberries, red and blackcurrants) 250g caster sugar 9 sheets leaf gelatine 75g custard powder 1.2l milk 1½-2 madeira cake, cubed 4 tbsp sherry or cassis

Ingredients 250g prunes 110g golden caster sugar 1 vanilla pod 230ml Armagnac 2 x 250g boxes amaretti biscuits (soft or hard - both will work) 230ml Amaretto 600ml double cream 230ml marsala 1 tsp vanilla

Ingredients 440g canned pitted cherries in syrup (Morello or sour cherries are best, if you can get them) 100g mixed fresh or frozen forest fruits (blackberries, blueberries, raspberries, strawberries)

Ingredients 300g fresh or frozen raspberry , thawed 2 oranges 6 tbsp Cointreau or Grand Marnier 75g caster sugar 568ml carton double cream soft amaretti biscuits to serve (we used Corsini Amaretti Morbidi)

Ingredients 284ml tub whipping cream 50g caster sugar 50ml white wine zest and juice from ½ lemon almond thins or berries, to serve Method Whip the cream and sugar together until soft peaks form. Stir

Ingredients 250g gooseberry , topped and tailed 3 tbsp caster sugar 200g Greek yogurt 1-2 tbsp icing sugar 1 tsp vanilla extract 200ml double cream Method Put the gooseberries and sugar in a pan with a

Ingredients 500g ripe fresh apricots, halved and stoned finely grated zest and juice of 1 lemon 140g golden caster sugar 3 tbsp Cointreau or other orange flavoured liqueur 500g carton mascarpone 142ml

Ingredients 400g small ripe strawberries about half a bottle of rosé wine 4 4 tbsp cassis 4 sprigs mint icing sugar, for dusting crisp buttery biscuits, to serve Method Halve any strawberries that are

Ingredients 400g strawberries , hulled 4 tbsp caster sugar 4 tbsp rosé wine 170ml tub double cream 4 strawberry leaves, to decorate Method Halve the strawberries and put them in a bowl with the sugar and

Ingredients 150ml good-quality ready made custard 100g creamed coconut in a block 500g small strawberries 1 tsp lime juice 85g icing sugar 250g carton mascarpone finely grated zest of 2 limes Method Pour

Ingredients 1kg rhubarb , washed and chopped (coarse, stringy sticks may need to be peeled) 100g caster sugar, depending on sweetness of rhubarb 3 tbsp clear honey 284ml carton double cream a few dribbles

Ingredients 2 sheets leaf gelatine 400ml can coconut milk 6 tbsp caster sugar 1 vanilla pod 300g rhubarb , cut into short lengths Method Put the gelatine into a bowl and cover with cold water. Leave to

Ingredients 1 x 50g/2oz sachet coconut cream 500g 0% Greek yogurt or tub quark 85g icing sugar, sieved few drops vanilla extract 2 kiwi fruit 400g can pineapple chunks Method Dissolve the coconut cream

Ingredients 85g semi-dried apricots , halved 4 tbsp apple juice mixed with 4 tbsp water large pinch mixed spice 6 tbsp low-fat fromage frais or yogurt 1 tbsp almond , toasted and halved 1 tsp clear honey

Ingredients 85g low-fat biscuit (we used WeightWatchers ginger biscuits) 200g tub extra-light soft cheese 200g tub 0% fat Greek yogurt 4 tbsp caster sugar few drops vanilla extract 2 tbsp good-quality

High in protein and low in fat - as long as you don't eat the skin! A 100g portion of light meat contains just 2g of fat, although the same sized portion of dark meat contains 4.1g of fat. Apart from protein,

Ingredients 175g self-raising flour 50g porridge oats 140g light muscovado sugar 2 tsp ground cinnamon ½ tsp bicarbonate of soda 1 egg , beaten 150ml ¼ pint buttermilk 1 tsp vanilla extract 6 tbsp sunflower

Ingredients 1 small fennel bulb 1 apple , cored and chopped 85g frozen blueberries 1 tsp lemon juice Method Trim the top and bottom from the fennel bulb and cut into pieces. Put the fennel, apple and frozen

Ingredients 1l apple juice strips of orange peel 1 cinnamon stick, plus extra to garnish, if you like 3 cloves sugar or honey, to taste Method Simmer the apple juice with the strips of orange peel, cinnamon