Fromage frais is a fresh curd cheese introduced to this country from France and made from pasteurised cows’ milk.
Basically, it has very little fat, but cream is added to make 4 per cent (or 8 per cent) fromage frais. The 4 per cent is fine eaten on its own with honey or fruit purée, or used as a topping – especially for anyone on a low-fat diet. The 8 per cent is the best one for cooking. Either of these can be used in savoury sauces or as a topping for jacket potatoes with a few snipped chives.
Alternatively, there is a diet, virtually fat-free version (0.1 per cent), which is ideal in dips. For a cool, light, low-fat dessert, see the recipe for individual fromage frais puddings with red fruit compote.
This makes a filling and enjoyable meal for 4 from a few cheap ingredients - even more so if you grow your own courgettes and have a glut to use up. Add fresh herbs, eggs and parmesan-style cheese for a wonderful vegetarian recipe.
Usually, rich sauces such as mayonnaise are off the radar for dieters, but Delia has cleverly come up with a way round it and created a low-fat mayo that is based on a 19th-century original by one of her favourite cookery writers.
Elegant and autumnal, this dessert would go down well at the end of a special meal and is simplicity itself to make. Of course, you can use the mascarpone mousse in other recipes too - a great addition to your repertoire!
It's something of a myth that ice cream is difficult to make: this recipe couldn't be easier and the addition of nougat - or turron - adds crunch and other flavours to it. Serve it with fruity desserts in the summer, or on its own.
Yes, it's unusual for a cheesecake to be savoury rather than sweet, but try to suspend disbelief and we can promise you'll enjoy this light and summery concoction, which will also please vegetarians if it's on the menu.