Berry Bake With Passion Fruit Drizzle

A fruity family pud for summer - and the bonus is that it's low fat too

• Cooking Time Prep 15 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  295

• Protein

  5g

• Carbs

  54g

• Fat

  8g

• Saturates

  2g

• Fibre

  2g

• Sugar

  35g

• Salt

  0.76g

Ingredients

• 100g/4oz low-fat spread
• 85g caster sugar
• grated zest and juice 1 lemon
• 1 egg
• 140g self-raising flour
• 1 tsp baking powder
• 4 tbsp low-fat natural yogurt, plus extra to serve (optional)
• 200g apple sauce
• 140g raspberries, blueberries or blackberries (or a mixture)
• 50g demerara sugar
• 2 passion fruits, halved and pulp scooped out

Directions

1. Heat the oven to 180C/160C fan/gas 4. Lightly grease a medium baking dish with 1 tsp of the spread. Put the remaining spread, caster sugar, lemon zest, egg, flour, baking powder and yogurt in a mixing bowl. Whisk together for 2 mins until pale and fluffy. Stir in the apple sauce-this might make the mixture look curdled, but don't worry. Gently fold in the berries, then pour the batter into the prepared dish and level the surface. Bake for 25-30 mins until the sponge is golden brown and firm in the centre.
2. Meanwhile, mix lemon juice, demerara sugar and passion fruit pulp together. Remove pudding from the oven, lightly prick the surface with a fork and drizzle over passion fruit mixture. Serve warm with low-fat vanilla ice cream or the yogurt.

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Banana & Blueberry Muffins

A low-fat muffin that tastes as good as it looks - they'll keep in an airtight container for up to 3 days, or freeze for up to a month

• Cooking Time Prep 10 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 12

Nutrition per serving

• Kcalories

  202

• Protein

  5g

• Carbs

  36g

• Fat

  5g

• Saturates

  0.8g

• Fibre

  2g

• Sugar

  14g

• Salt

  0.59g

Ingredients

• 300g self-raising flour
• 1 tsp bicarbonate of soda
• 100g light muscovado sugar
• 50g porridge oats, plus 1 tbsp for topping
• 2 medium bananas, the riper the better
• 284ml carton buttermilk
• 5 tbsp light olive oil
• 2 egg whites
• 150g punnet blueberries

Directions

1. Heat oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper muffin cases. Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of the sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre. In a separate bowl, mash the bananas until nearly smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined.
2. Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, but don't be tempted to over-mix. Tip in the blueberries and give it just one more stir. Divide the mix between the muffin cases-they will be quite full-then sprinkle the tops with the final tbsp of the oats and the rest of he sugar. Bake for 18-20 mins until risen and dark golden. Cool for 5 mins in the tray before lifting out onto a rack to cool completely.

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Peach & Almond Muffins

These delicious low fat treats are perfect for a summer treat and can be served warm or cold

• Cooking Time Ready in 35-45 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  245

• Protein

  7g

• Carbs

  34g

• Fat

  10g

• Saturates

  3g

• Fibre

  1g

• Sugar

  17g

• Salt

  0.34g

Ingredients

• 3 large eggs
• 100g golden caster sugar, plus a little extra for sprinkling
• few drops of almond extract
• 25g butter, melted
• 100g self-raising flour
• 25g ground almonds
• 2 small peaches
• 2 tsp peach conserve or apricot jam
• 1 tbsp flaked almonds
• half-fat crème fraîche, to serve

Directions

1. Preheat oven to 220C/fan 200C/gas 7. In a large bowl, use a hand whisk to mix the eggs, sugar and almond extract together for a minute until foamy. Pour in the melted butter and continue to beat until combined. Gently fold in the flour, ground almonds and a pinch of salt.
2. Halve, stone and slice the peaches. Divide muffin mixture between 6 holes of a non-stick muffin tin. Top each with a blob of conserve or jam and arrange a few slices of peach on top. Scatter over the almonds and a little extra sugar, then bake for 20-25 mins until puffed up and golden. Serve warm with a spoonful of half-fat crème fraîche, or leave to cool. Best eaten the day they're made or frozen whilst still slightly warm for up to 1 month.

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The Ultimate Makeover Blueberry Muffins

We've created a deliciously light version of this classic muffin that contains virtually no saturated fat

• Cooking Time Prep 25 mins
  Cook 25 mins
• Skill Level Easy
• Servings Makes 12

Nutrition per serving

• Kcalories

  206

• Protein

  5g

• Carbs

  36g

• Fat

  6g

• Saturates

  1g

• Fibre

  2g

• Sugar

  16g

• Salt

  0.43g

Ingredients

• 5 tbsp rapeseed oil
• 225g self-raising flour
• 115g wholemeal flour
• 2 tsp baking powder
• zest ½ lemon and 1 tsp juice
• 85g golden caster sugar
• 50g light muscovado sugar
• 1 small very ripe banana with black skin (about 85g peeled weight)
• 1 egg
• 284ml pot buttermilk
• 225g fresh blueberries

Directions

1. Heat oven to 200C/180C fan/gas 6. Use 1 tsp oil to lightly oil a 12-hole muffin tin (or use paper cases). Mix both flours with the baking powder and lemon zest. Reserve 1 tbsp caster sugar, then stir the rest into the flour with the muscovado.
2. Mash the banana well. In another bowl beat the egg, then stir in the banana, buttermilk and oil. Using a large metal spoon, very lightly stir into the flour mix, just to combine. Over-mixing will make the muffins tough. Toss in the blueberries and give just a few turns of the spoon to carefully stir them in without crushing.
3. Spoon the mixture into the tin-each hole should be very full. Bake for 20-25 mins until risen and golden.
4. Mix the reserved caster sugar with the lemon juice. When the muffins are done, remove from the oven, then brush with the sugar and lemon mixture while they are still hot. Gently loosen the edges of each muffin with a knife, then leave in the tin for 15 mins to cool a little as they're very delicate while hot. Remove to a wire rack. Best eaten the day of making, but will keep for up to 2 days.

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Little Toffee Apple Cake

Get children aged 8-14 inspired in the kitchen by making an afternoon tea treat

• Cooking Time Prep 20 mins
  Cook 40 mins
• Skill Level Easy
• Servings Cuts into 8 slices

Nutrition per serving

• Kcalories

  145

• Protein

  2g

• Carbs

  21g

• Fat

  6g

• Saturates

  1g

• Fibre

  1g

• Sugar

  10g

• Salt

  0.18g

Ingredients

• 3 tbsp sunflower oil, plus more for the tin
• 1 large apple
• 1 egg
• 1 tsp vanilla extract
• 110g self-raising flour
• 50g golden caster sugar
• 3 soft toffees

Directions

1. Ask your grown-up helper to switch the oven on to 190C/170C fan/ gas 5. Brush a small (500g/ 1 lb) loaf tin with a little oil.
2. Peel the apple with a potato peeler, then cut it into quarters and cut out the cores. Ask a grown-up for help if you need to.
3. Grate the apple using a rotary or box grater and put it in a large bowl.
4. Break the egg into a small bowl. If any pieces of shell fall in, lift them out with a spoon. Add to the apple, then add 3 tbsp oil and the vanilla. Mix well.
5. Add the flour and sugar and stir together. The mixture is quite stiff so keep going until all of the flour is mixed in. Scrape into prepared tin.
6. Push 3 toffees into the mix in a row. Ask a grown-up to put the tin in the oven for 30-40 mins or until cooked through. Cool before tipping out and slicing.

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Mango & Passion Fruit Roulade

There's no need to say 'no' to this fruity roulade, whisked sponges are famously low in fat - especially if you use yogurt instead of cream

• Cooking Time Prep 20 mins
  Cook 15 mins
• Skill Level Moderately easy
• Servings Cuts into 10 slices

Nutrition per serving

• Kcalories

  153

• Protein

  5g

• Carbs

  28g

• Fat

  3g

• Saturates

  1g

• Fibre

  2g

• Sugar

  21g

• Salt

  0.26g

Ingredients

• 3 eggs
• 85g golden caster sugar, plus 1 tbsp
• 85g plain flour, sifted
• 1 tsp baking powder, sifted
• 1 tsp vanilla extract
• For the filling
• 1 tbsp golden caster sugar
• flesh from 2 large, ripe passion fruits
• 2 mangoes, peeled and cut into small chunks
• 250g frozen raspberries, defrosted
• 200g tub 2% Greek yogurt or very low-fat fromage frais

Directions

1. Heat oven to 200C/fan 180C/gas 6. Grease and line a 30 x 24cm Swiss roll tin with nonstick paper. Put the eggs and sugar into a large bowl and beat with electric beaters until thick and light, about 5 mins. Fold in the flour and baking powder, then the vanilla. Tip into the tin, tilt to level the mix, then bake for 12-15 mins until golden and just springy. Turn onto another sheet of paper, dusted with 1 tbsp caster sugar. Roll the paper up inside the sponge, then leave to cool completely. Sponge can be frozen for up to 1 month.
2. Fold sugar, passion fruit pulp and one-third of the mango and raspberries into the yogurt. Unroll the sponge, spread with filling, then roll up. Serve with the rest of the fruit on the side. Roulade can be filled and rolled up to 2 hrs before serving and kept in the fridge.

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Lemon & Violet Drizzle Cake

A simple and sweet all-in-one cake - ideal for Mothering Sunday

• Cooking Time Prep 20 mins - 25 mins
  Cook 40 mins
• Skill Level Easy
• Servings Makes 15 squares

Nutrition per serving

• Kcalories

  175

• Protein

  2g

• Carbs

  29g

• Fat

  7g

• Saturates

  4g

• Fibre

  0g

• Sugar

  19g

• Salt

  0.3g

Ingredients

• For the cake and decoration
• 100g softened butter
• 175g self-raising flour
• 1 tsp baking powder
• 175g golden caster sugar
• 2 large eggs
• 6 tbsp milk
• finely grated rind of 1 large lemon
• For the icing
• juice of 1 large lemon (you need 3 tablespoons)
• 100g golden caster sugar
• mimosa balls and crystallised violets, to decorate

Directions

1. Preheat the oven to 180C/Gas 4/fan oven 160C. Butter and line the base of a shallow oblong tin (about 18x28cm/7x11in) with baking parchment. Tip all the cake ingredients into a large mixing bowl and beat for 2-3 minutes, until the mixture drops easily off the spoon.
2. Spoon the mixture into the tin and smooth the surface with the back of a spoon. Bake for 30-40 minutes, until golden and firm to the touch. Meanwhile, make the icing: beat together the lemon juice and sugar, pour the mixture evenly over the cake while it is still hot, then leave to cool.
3. Cut the cake into 15 squares. Top each one with a crystallised violet and mimosa ball.

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Sticky Malt Loaves

There's something very satisfying about a cup of tea with a slice of buttered malt loaf - this simple, good-for-you version makes two and improves on keeping

• Cooking Time Prep 15 mins
  Cook 50 mins
• Skill Level Easy
• Servings Makes 2, each cuts into 10 slices

Nutrition per serving

• Kcalories

  140

• Protein

  3g

• Carbs

  31g

• Fat

  1g

• Saturates

  0g

• Fibre

  1g

• Sugar

  22g

• Salt

  0.17g

Ingredients

• sunflower oil, for greasing
• 150ml hot black tea
• 175g malt extract, plus extra for glazing (see tip)
• 85g dark muscovado sugar
• 300g mixed dried fruits
• 2 large eggs, beaten
• 250g plain flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda

Directions

1. Heat oven to 150C/130C fan/gas 2. Line the base and ends of two greased 450g/1lb non-stick loaf tins with strips of baking parchment.
2. Pour the hot tea into a mixing bowl with the malt, sugar and dried fruit. Stir well, then add the eggs.
3. Tip in the flour, then quickly stir in the baking powder and bicarbonate of soda and pour into the prepared tins. Bake for 50 mins until firm and well risen. While still warm, brush with a little more malt to glaze and leave to cool.
4. Remove from the tins. If you can bear not to eat it straight away, it gets more sticky after wrapping and keeping for 2-5 days. Serve sliced and buttered, if you like.

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Fruity Sponge Cake

Reader Sue McGann devised this delicious low-fat cake recipe

• Cooking Time Prep 10 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  214

• Protein

  7g

• Carbs

  40g

• Fat

  4g

• Saturates

  1g

• Fibre

  0g

• Sugar

  30g

• Salt

  0.34g

Ingredients

• butter or oil, for greasing
• 50g plain flour
• 3 tbsp cornflour
• 1 tsp baking powder
• 4 eggs, separated
• 175g caster sugar
• For the filling
• 295g can mandarin segments, drained
• 200g tub low-fat fromage frais
• icing sugar, for dusting

Directions

1. Heat oven to 180C/fan 160C/gas 4. Grease then line the base and sides of 2 x 20cm sandwich tins with greaseproof paper. Sieve the flours and baking powder together.
2. Use electric hand beaters to whisk the egg whites until stiff, then briefly whisk in the sugar. Beat the egg yolks quickly, then whisk into the whites. Fold in the dry ingredients using a large metal spoon, then spoon the mixture into the tins and level the tops. Bake for 18-20 mins until risen, light golden and a skewer inserted into the middle comes out clean. Cool in the tins for 10 mins, then gently remove and leave to cool completely.
3. Mix the mandarins and fromage frais together. Peel away the greaseproof paper, sandwich the cakes with the mandarin mix, then dust with the icing sugar to serve. Best eaten on the day it's made.

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Lighter Lemon Drizzle Cake

Angela Nilsen gives one of our site's most popular cakes the ultimate healthy makeover by reducing fat

• Cooking Time Prep 25 mins
  Cook 40 mins
• Skill Level Easy
• Servings Cuts into 12 slices

Nutrition per serving

• Kcalories

  243

• Protein

  4.7g

• Carbs

  35.4g

• Fat

  10.2g

• Saturates

  1.4g

• Fibre

  0.9g

• Sugar

  21.5g

• Salt

  0.34g

Ingredients

• 75ml rapeseed oil, plus extra for the tin
• 175g self-raising flour
• 1½ tsp baking powder
• 50g ground almonds
• 50g polenta
• finely grated zest 2 lemons
• 140g golden caster sugar
• 2 large eggs
• 225g natural yogurt
• For the lemon syrup
• 85g caster sugar
• juice 2 lemon (about 5 tbsp)

Directions

1. Heat oven to 180C/160C fan/gas 4. Lightly oil a 20cm round x 5cm deep cake tin and line the base with baking parchment. For the cake, put the flour, baking powder, ground almonds and polenta in a large mixing bowl. Stir in the lemon zest and sugar, then make a dip in the centre. Beat the eggs in a bowl, then stir in the yogurt. Tip this mixture along with the oil into the dip (see step-by-step number 1), then briefly and gently stir with a large metal spoon so everything is just combined, without overmixing.
2. Spoon the mixture into the tin and level the top (step 2). Bake for 40 mins or until a skewer inserted into the centre of the cake comes out clean. Cover loosely with foil for the final 5-10 mins if it starts to brown too quickly.
3. While the cake cooks, make the lemon syrup. Tip the caster sugar into a small saucepan with the lemon juice and 75ml water. Heat over a medium heat, stirring occasionally, until the sugar has dissolved. Raise the heat, boil for 4 mins until slightly reduced and syrupy, then remove from the heat.
4. Remove the cake from the oven and let it cool briefly in the tin. While it is still warm, turn it out of the tin, peel off the lining paper and sit the cake on a wire rack set over a baking tray or similar. Use a skewer to make lots of small holes all over the top of the cake (step 3). Slowly spoon over half the lemon syrup (step 4) and let it soak in. Spoon over the rest in the same way, brushing the edges and sides of the cake too with the last of the syrup.

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