If you are looking for a tasty dessert that is also going to be a bit nutritious, then the cheese hearts with strawberry sauce recipe is a great option for you. You wouldn’t imagine that this delicious dish could be healthy in any way but it actually is. The egg white cottage cheese and strawberries add a shot of nutrition to this tasty delight.

It is a great dish to make after any dinner, and especially when you are having guests over. Accompany it with a glass of fruit juice or water to add to the nutrition.

Ingredients (Serves 4)

• 150 g low fat cottage cheese
• 150 ml low fat natural fromage frais
• 1 medium egg white
• 2 tbsp caster sugar
• 1 to 2 tsp vanilla essence
• Rose scented geranium leaves, to decorate

Sauce

• 225 g strawberries
• 4tbsp unsweetened orange juice
• 2 to 3 tsp icing sugar

1. Line 4 heart shaped moulds with clean muslin. Place a sieve over a mixing bowl and using the back of a metal spoon, press through the cottage cheese. Mix in the fromage frais.
2. Whisk the egg white until stiff. Fold into the cheeses, with the caster sugar and vanilla essence.
3. Place the moulds on a wire rack set over a roasting tin. Spoon the cheese mixture into the moulds and smooth over the tops. Leave to chill for 1 hour or until firm and well drained.
4. To make the sauce, wash the strawberries under cold running water. Reserving a few strawberries for decoration, hull and chop the remainder. Place the strawberries in a blender or food processor with the orange juice and process until smooth. Alternatively, push through a sieve to puree. Mix with the icing sugar to taste. Cover and leave to chill until required.
5. Remove the cheese hearts from the moulds and transfer to serving plates. Remove the muslin, decorate with the reserved strawberries and geranium leaves and serve with the sauce.

Rice is always a great addition to any meal. Add on to this the delicious and healthful taste of wild mushrooms and you have yourself a fabulous meal. This dish also calls for ingredients such as sun dried tomatoes, dry red wine, and spring onions, all of which add significantly to the nutritional value of this meal.

This is particularly a favorite in some parts of Italy, where ingredients such as tomatoes and wine are used in almost every recipe. It is a great one to try at home, and the kids are sure to love it.

Ingredients (Serves 4)

• 4 large flat mushrooms
• 100 g assorted wild mushrooms, sliced
• 4 dry pack, sun dried tomatoes, shredded
• 150 ml dry red wine
• 4 spring onions, trimmed and finely chopped
• 75 g cooked red rice
• 2 tbsp freshly grated Parmesan cheese
• 4 thick slices granary bread
• salt and pepper
• shredded spring onions to garnish

1. Preheat the oven to 190°C. Peel the flat mushrooms, pull out the stalks and set aside. Finely chop the stalks and place in a saucepan.
2. Add the wild mushrooms to the pan with the tomatoes and red wine. Bring to the boil, cover and simmer gently for 2 to 3 minutes until just tender. Drain, reserving the cooking liquid, and place in a small bowl.
3. Stir in the spring onions and cooked rice. Season well and spoon into the flat mushrooms, pressing the mixture down gently. Sprinkle with the grated Parmesan cheese.
4. Arrange the mushrooms in an oven proof baking dish and pour the reserved cooking juices around them. Bake in the oven for 20 to 25 minutes until they are just cooked.



5. Meanwhile, preheat the grill to hot. Trim the crusts from the bread and toast on each side until lightly browned.
6. Drain the mushrooms and place each one on to a piece of toasted bread. Garnish with spring onions and serve.

If you are a seafood lover, you will definitely want to try out the smoky fish pie recipe. It calls for smoked haddock or cod fillets, but if you would prefer to use another type of fish you can feel free to do so. The fish itself gives you lots of protein and nutrients, and the fresh vegetables only add further to this.

It is a delicious dish that takes no more than an hour to prepare, and one that the whole family will love. It is also a great recipe to prepare for guests when you are entertaining.

Ingredients (Serves 4)

• 900 g smoked haddock or cod fillets
• 600 ml skimmed milk
• 2 bay leaves
• 115 g button mushrooms, quartered
• 115 g frozen peas
• 115 g frozen sweetcorn kernels
• 675 g potatoes, diced
• 5 tbsp low fat natural yogurt
• 4 tbsp chopped fresh parsley
• 60 g smoked salmon, sliced into thin strips
• 3 tbsp cornflour
• 25 g smoked cheese, grated
• salt and pepper

1. Preheat the oven to 200°C. Place the fish in a pan and add the milk and bay leaves. Bring to the boil, cover and then simmer for 5 minutes.
2. Add the mushrooms, peas and sweetcorn to the pan, bring back to a simmer, cover and cook for 5 to 7 minutes. Leave to cool.
3. Place the potatoes in a pan, cover with water, boil and cook for 8 minutes. Drain and mash with a fork or a potato masher. Stir in the yogurt, parsley and seasoning. Set aside.
4. Using a slotted spoon, remove the fish from the pan. Flake the cooked fish away from the skin and place in an oven proof gratin dish. Reserve the cooking liquid.
5. Drain the vegetables, reserving the cooking liquid, and stir into the fish with the salmon strips.
6. Blend a little cooking liquid into the cornflour to make a paste. Transfer the rest of the liquid to a pan and add the paste. Heat through, stirring until thickened. Discard the bay leaves and season to taste.
7. Pour the sauce over the fish and vegetables. Spoon over the mashed potato so that the fish is covered, sprinkle with cheese and bake for 25 to 30 minutes. Serve.