Sounds odd, doesn't it? But you'll believe it when you try it. These are truly sensational – better than ice cream or a sorbet. First you bite into crisp frozen chocolate and then meet the beautifully fragrant iced banana. Heaven.
Whenever I see cheesecake on a menu I'm filled with longing – there's something awfully comforting about cheesecake – but the question always arises as to whether it will or will not be cloying (and if it is, what a waste of calories!).
Previously, I have made these with mascarpone, but this low-fat alternative is, I feel, every bit as good as the rich version and the perfect accompaniment to any fruit compote.
Although this lovely recipe may sound more like a dessert than a starter, it's actually a brilliantly refreshing way to begin a meal and cleanses the palate for what lies ahead.
Light and lovely, American muffins are a real teatime treat - and you can add different variations to the basic muffin mix depending on what's available or in season.
This recipe is full of natural, good things – there is no sugar in it as I have come to the conclusion it tastes better without it.
Refreshing to eat and easy to make, all you need to serve this lovely dessert is some whipped cream.
These lovely, light, airy choux buns are filled and topped with a squidgy chocolate mousse mixture and coated with chocolate icing and chopped nuts.
The addition of balsamic vinegar to dairy products such as cream and ice cream tempers the richness and adds a subtle flavour. Couple this with its affinity with strawberries and you have something in this ice cream that is both exquisite and unique.
There is a distinct affinity between walnuts and maple syrup, and this light cheesecake marries the flavours beautifully. In order to increase the maple flavour the syrup here is reduced and thickened. The same process is used to make a lovely maple
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