Ingredients (Serves 4)

• 225 g dried apricots
• 300 ml unsweetened orange juice
• 2 tbsp lemon juice
• 2 to 3 tsp clear honey
• 1 tbsp powdered gelatin
• 4 tbsp boiling water

Cinnamon Cream

• 115 g medium fat ricotta cheese
• 1 tsp ground cinnamon
• 1 tbsp clear honey
• 115 g low fat natural fromage frais

1. Place the apricots in a saucepan and pour in the orange juice. Bring to the boil, cover and simmer for 15 to 20 minutes until plump and soft. Leave to cool for 10 minutes.
2. Transfer the mixture to a blender or food processor and blend until smooth. Stir in the lemon juice and add the honey. Pour the mixture into a measuring jug and make up to 600 ml with cold water.
3. Dissolve the gelatin in the boiling water and stir into the apricot mixture.
4. Pour the mixture into 4 individual molds. Shill until set.
5. Meanwhile, make the cinnamon cream. Mix all the ingredients together and place in a small bowl. Cover and leave to chill.
6. To turn out the jellies, dip the molds in hot water for a few seconds to loosen and invert on to serving plates. Decorate and serve with the cinnamon cream dusted with extra cinnamon.

“Other fruits that would work well in this recipe instead of apricots are dried peaches, mangoes and pears.”

Ingredients (Serves 4)

• 2 large egg whites
• 1 tsp cornflour
• 1 tsp raspberry vinegar
• 100 g light muscovado sugar, crushed free of lumps
• 2 tbsp redcurrant jelly
• 2 tbsp unsweetened orange juice
• 150 ml low fat natural fromage frais
• 175 g raspberries, thawed if frozen
• rose scented geranium leaves, to decorate

1. Preheat the oven to 150°C. Line a large baking sheet with baking parchment. In a large, grease free bowl, whisk the egg whites until very stiff and dry. Fold in the cornflour and vinegar.
2. Gradually whisk in the sugar, a spoonful at a time, until the mixture is thick and glossy.
3. Divide the mixture into 4 and spoon on to the baking sheet, spaced well apart. Smooth each into a round, about 10 cm across, and bake in the oven for 40 to 45 minutes until lightly browned and crisp. Let Cool.
4. Place the redcurrant jelly and orange juice in a small pan and heat, stirring, until melted. Leave to cool for 10 minutes.
5. Using a palette knife, carefully remove each pavlova from the baking parchment and transfer to a serving plate. Top with the fromage frais and raspberries. Spoon over the redcurrant jelly mixture to glaze. Decorate and serve.

“Variation: Make a large pavlova by forming the meringue into a round, measuring 18 cm across, on a lined baking sheet and bake for one hour.”

Ingredients (Serves 4)

• 1 medium ripe mango
• 2 kiwi fruit
• 1 medium banana
• 2 tbsp lime juice
• ½ tsp finely grated lime rind, plus extra to decorate
• 2 medium egg whites
• 425 g low fat custard
• ½ tsp vanilla essence
• 2 passion fruit

1. To peel the mango, slice either side of the smooth, flat central stone. Roughly chop the flesh and blend the fruit in a food processor or blender until smooth. Alternatively, mash the chopped mango flesh with a fork.
2. Peel the kiwi fruit, chop the flesh into small pieces and place in a bowl. Peel and chop the banana and add to the bowl. Toss all of the fruit in the lime juice and rind and mix well to prevent discoloration.
3. In a grease free bowl, whisk the egg whites until stiff and then gently fold in the custard and vanilla essence until thoroughly mixed.
4. In 4 tall glasses, alternately layer the chopped fruit, mango puree and custard mixture, finishing with the custard on top. Leave to chill in the refrigerator for 20 minutes.
5. Halve the passion fruits, scoop out the seeds and spoon the passion fruit over the fruit fools.
6. Decorate each serving with the extra lime rind and serve.

“Other tropical fruits to try include papaya puree, with chopped pineapple and dates, and tamarillo or pomegranate seeds to decorate. Or make a summer fruit fool by using strawberry puree, topped with raspberries and blackberries, with cherries to finish.”