Lower fat Bloody Mary Soup

More of a Virgin Mary really, but there's nothing to stop you adding a shot of vodka.

This recipe will serve 2 persons.

Ingredients

  • 3 ripe tomatoes, weighing 6 oz (175 g)
  • 1 x 18 fl oz (510 ml) carton fresh tomato juice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • Juice 1 lime
  • 4 drops Tabasco sauce
  • Salt and freshly milled black pepper

First put the kettle on, then place the tomatoes in a bowl, pour boiling water over them and count 30 seconds. After that, pour off the water and slip off the skins. Now chop the tomatoes very finely, then add the whole lot to a medium-sized saucepan. Bring the tomatoes up to a gentle simmer and let them cook for about 3 minutes. Next, pour in the tomato juice and the rest of the ingredients and season with salt and pepper. Do a bit of tasting here – it might need a dash more Tabasco or another squeeze of lime. Now bring everything back up to simmering point, then ladle the soup into warm soup bowls straight away. Quickly swirl in a rounded dessertspoon of Greek yoghurt into each one. Then add a few sprigs of watercress, a generous sprinkling of celery salt and serve.

This recipe is taken from The Delia Collection: Soup. It has also appeared in Sainsbury's Magazine.

Lower fat Cappuccino
Cheesecakes

This recipe will serve 8 persons.

Ingredients:

  • 3½ fl oz (100 ml) freshly made hot espresso
    (can be made up using instant coffee powder)
  • 6 oz (175 g) ricotta cheese
  • 6 oz (175 g) plain cottage cheese
  • 8 biscuits, such as low-fat chocolate-chip
    cookies or ginger biscuits
  • 1/2 oz (10 g) powdered gelatine
  • 2 large egg yolks
  • 1 tablespoon granulated sweetener
  • 5 oz (150 g) 5% fat Greek yoghurt

For the topping:

  • 1 large egg white
  • 2 tablespoons 8% fat fromage frais
  • 2 teaspoons granulated sweetener
  • 1/2 teaspoon cocoa powder, for dusting

You will also need 16 muffin cases, and 8 x 1½ inch
(4 cm) deep ramekins with a base diameter
of 3 inches (7.5 cm).

First of all, put two of the muffin cases into each ramekin – we find using two gives you firmer sides. Next, put a biscuit into the base of each ramekin. Now make the filling. Sprinkle the gelatine into the espresso and whisk until it has completely dissolved.

Now put the ricotta, cottage cheese, egg yolks and sweetener into a food processor and process for about a minute, or until smooth. Then pour in the coffee-and-gelatine mixture through a strainer and blend again until everything is thoroughly mixed and absolutely smooth.

After that, transfer the mixture to a bowl and, using a balloon whisk, whisk in the yoghurt until it's all well blended. Now carefully spoon this mixture over the biscuits into the ramekins, cover with clingfilm and chill them overnight.

When you are ready to serve the cheesecakes, remove them from the ramekins and arrange them, in their paper cases, on serving plates. (Because it looks so pretty, I like to serve them like this – the paper can be peeled away before eating.) Then whisk the egg white to soft peaks in a grease-free bowl and fold in the fromage frais and sweetener. Spoon this mixture on top of the cheesecakes and dust each with a little cocoa powder, just like a cappuccino.

Note: This recipe contains eggs.
This recipe is taken from How to Cook Book Three.

Check out Marks & Spencer for all ingredients.

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