Ingredients (Serves 4)

• 115 g dried apricots
• 115 g dried prunes
• 115 g dried peaches
• 60 g dried apples
• 25 g dried cherries
• 450 ml unsweetened apple juice
• 6 cardamom pods
• 6 cloves
• 1 cinnamon stick, broken
• 300 ml low fat natural yogurt
• 115 g crunchy oat cereal
• apricot slices, to decorate

1. To make the fruit compote, place the dried apricots, prunes, peaches, apples and cherries in a saucepan and pour in the apple juice.
2. Add the cardamom pods, cloves and cinnamon stick to the pan, bring to the boil and simmer for 10 to 15 minutes until the fruits are plump and tender.
3. Leave the mixture to cool completely in the pan. Remove and discard the spices from the fruits, then transfer the mixture to a bowl and leave to chill in the refrigerator for 1 hour.
4. Spoon the compote into 4 dessert glasses, layering it alternately with yogurt and oat cereal, finishing with the oat cereal on top.
5. Decorate each dessert with slices of apricot and serve at once.

“There are many dried fruits available, including mangoes and pears, some of which need soaking, so read the instructions on the packet before use. Also, check the ingredients label, because several types of dried fruit have added sugar or are rolled in sugar, and this will affect the sweetness of the dish that you use them in.”

Mocha Swirl Mousse make a delicious dessert which is basically made up of creme fraiche and a combination of chocolate and coffee flavor. Traditional creme fraiche is soured cream and has a fat content of around 40%. It is thick and has a slightly sour and nutty flavor. Lower fat versions have a reduced fat content and are slightly looser in texture, but they should be used in a low fat diet only occasionally. If you want to use a lower fat alternative, a reduced fat, unsweetened yogurt or fromage frais would be more suitable.

Ingredients (Serves 4)

• 1 tbsp coffee and chicory essence
• 2 tsp cocoa powder, plus extra for dusting
• 1 tsp low fat drinking chocolate powder
• 150 ml half-fat creme fraiche, plus 4 tsp to serve
• 2 tsp powdered gelatin
• 2 tbsp boiling water
• 2 large egg whites
• 2 tbsp caster sugar
• 4 chocolate coffee beans, to serve

1. Place the coffee and chicory essence in one bowl, and 2 tsp cocoa powder and the drinking chocolate in another bowl. Divide the creme fraiche between the 2 bowls and mix both until well combined.
2. Dissolve the gelatin in the boiling water and set aside. In a grease free bowl, whisk the egg whites and sigar until stiff and divide this mixture evenly between the coffee and chocolate mixtures.
3. Divide the dissolved gelatin between the 2 mixtures and, using a large metal spoon, gently fold until well mixed.
4. Spoon small amounts of the 2 mousses alternately into 4 serving glasses and swirl together gently. Chill for 1 hour or until set.
5. To serve, top each mousse with 1 tbsp of creme fraiche, a chocolate coffee bean and a light dusting of cocoa powder.

Ingredients (Serves 4)

• 4 ripe medium bananas
• 3 tbsp lemon juice
• 115 g caster sugar
• 4 tbsp cold water
• 2 tbsp sesame seeds
• 150 ml low fat natural fromage frais
• 1 tbsp icing sugar
• 1 tsp vanilla essence
• lemon and lime rind, shredded, to decorate

1. Peel the bananas and cut into 5 cm pieces. Place the bananas in a bowl, spoon over the lemon juice and stir well to coat. This will prevent the bananas from discoloring.
2. Place the sugar and water in a small pan and heat gently, stirring until the sugar dissolves. Bring to the boil and cook for 5 to 6 minutes until the mixture caramelizes.
3. Drain the bananas and blot with absorbent kitchen paper to dry. Line a baking sheet or board with parchment and arrange the bananas, well spaced out, on top.
4. Dizzle the caramel over the bananas, working quickly because the caramel sets almost instantly. Sprinkle over the sesame seeds and leave to cool for 10 minutes.
5. Meanwhile, mix the fromage frais with the icing sugar and vanilla essence.
6. Peel the bananas away from the paper and arrange on serving plates. Serve the fromage frais as a dip, decorate with the lemon and lime rind.

“For best results, use a cannelle knife or a potato peeler to peel away thin strips of rind from the fruit, taking care not to include any bitter pith. Blanch the shreds in boiling water for 1 minute, then refresh in cold water.”