CHOCOLATE PUFF PROFITEROLES - 
per serving
Crisp little choux buns filled with Weight Watchers Belgian Chocolate & Vanilla Mousse, served dusted with cocoa powder.Makes 24 profiteroles, recommended 3 profiteroles per serving
Preparation time: 30 minutes
Cooking time: 20 minutes
Ingredients
- 150ml/1/4pt water
- 50g/2oz Half fat butter
- 70g/2 1/2oz plain flour
- Small pinch salt
- 2 Medium eggs
- 3 pots Weight Watchers Belgian Chocolate & Vanilla Mousse
- Cocoa powder for dusting
Method
Preheat oven to Gas 6 400F 200C.
Place water in a pan and add butter. Bring to the boil to melt butter. Remove from heat, add all the flour and salt into the mix and beat with a wooden spoon. Return to very low heat and continue beating until the mix comes away from the sides and forms a ball. Cool slightly, then beat in one egg at a time, until mix is glossy and smooth.
Grease a baking sheet. Using a melon baller or two teaspoons, place small mounds of the mix on the baking sheet, spaced apart. Bake for around 20 minutes, or until risen and crisp.
Transfer to a wire rack to cool. Halve buns and fill with Weight Watchers Belgian Chocolate & Vanilla Mouse, so both the chocolate and vanilla are visible. Serve lightly dusted with cocoa.
DREAMY CREAMY RICE BRULEES - per serving
Crack through the shiny caramel topping for a delectable brulee made with Weight Watchers Creamed Vanilla Rice, fresh raspberries and a hint of zesty lemon.
Makes 4
Preparation time: 20 minutes, plus 30 minutes chilling time
Cooking time: 5 minutes caramelising with blow torch or grill
Ingredients
- 3 pots of Weight Watchers Creamed Vanilla Rice
- 3 tsp finely grated lemon zest
- 100g/4oz fresh raspberries
- 4 tbsp caster sugar
Method
Empty pots of Weight Watchers Creamed Vanilla Rice into a mixing bowl. Add finely grated lemon zest and carefully stir in fresh raspberries. Spoon mixture into individual ramekins and smooth over flat (this makes finishing the topping easier). Chill for 30 minutes.
Sprinkle sugar over the top just enough to cover the rice completely. To caramelise the topping, either use a cook's blow torch over the sugar topping until it bubbles and turns golden brown, or heat your grill as hot as it will go and place ramekins as close to the heat as possible to achieve the same result - keeping your eye on it so it doesn't burn. Leave brulées to cool and the caramel to set before serving.
ETON MESS - per serving
A much loved favourite with a low-fat twist - perfect as a light summer dessert. The recipe works with using four pots of Weight Watchers Strawberry Yogurt. You can vary the taste by using any of the flavours in the pack of Weight Watchers Summer Fruits Yogurt
Serves 4
Preparation time: 20 minutes
Ingredients
- 6 bought small meringue shells
- 4 pots of Weight Watchers Strawberry Yogurt (or a four-pack of Weight Watchers Strawberry Summer Fruit Yogurt, Black Cherry, Peach and Raspberry)
- 175g/6oz fresh small strawberries, hulled and halved
- Four whole strawberries for decoration
Method
Crumble meringues into a large bowl and mix with the strawberries. Divide mixture between four glasses or bowls. Add a pot of Weight Watchers Summer Fruit Yogurt to each glass, allowing the yogurt to trickle down between the meringues and strawberries. Decorate each glass with a whole strawberry.
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