BANANA BLUEBERRY GINGER PUDDING: no-bake, frugal, very low sugar, vegan option, easy

Run-of-the mill bananas, a few berries and ginger make a surprising pudding...

first posted 2021; updated May 2023

Utter yumminess on a budget

This combo of everyday bananas, a handful of berries and spice in a creamy but healthy pudding was quite the hit at Sunday lunch.

Time was short so it was almost thrown together but the results were terrific.  Make it the night before so that the flavours have a chance to deepen and the creamy banana mousse to set.

The 67 kitchen had frozen leftover double cream and had a handful of leftover blueberries so costs were not high.  But any berries will do, and less expensive whipping cream will work as well as double.  

Cost: depending on leftovers, up to £2.50'ish 

Serves: 2-3; doubles easily

INGREDS: (dairy or plant products are suitable) 

65gm/2.3oz full fat cream cheese

65gm/2.3oz plain Greek yoghurt

1/2 cup (125ml) double cream

3 bananas

1/2 tsp vanilla

1-2 tb black molasses sugar or dark brown sugar

zest of half a lemon (opt)

handful of blueberries (pref but other berries will do)

8-10 small ginger snaps

1/2 tsp ground ginger

Garnish (opt): a few pieces of candied ginger (from syrup or crystallised, finely chopped)

Method:

TWO-TONE CHOCOLATE ORANGE PUDDING: lower-fat, no-bake, no-added sugar, easy peasy indulgence, alcohol opt

Easy-peasy delicately flavoured pudding slips down like a dream...

updated 7/23;updated 4/21

Subtle layers of dreamy creamy two-tone chocolateness
'Very smooth & tasty' Taster 

As if being a no-bake dessert isn't enough reason to delight in this recipe, the two-toned double chocolate pudding is creamy, smooth, light but satisfying. 

It's lower in fat than normal, has no added sugar but orange adds a sophistication to the layers of velvety dark and pearly white chocolate puddings.   

And all from the same base!

The pudding is rather rich and small portions will more than satisfy.

Cost: £5 (7/23)

Makes: 5-6 x 110ml half-cup portions; recipe halves easily

Ingreds:

200gm/7.05oz cream cheese, fat-reduced, room temperature

100gm/3.5oz fat-free thick Greek yoghurt

300gm/11oz whipping cream (or double cream if no cholesterol worries)

1/3 tsp orange essence (near the vanilla in the baking area and lots cheaper)

50-100gm/1.7-3.5oz dark baking chocolate*, melted, slightly cooled (67 used 50gm but 75gm would intensify the chocolate flavour)

50gm/1.7oz white baking chocolate, melted, slightly cooled

finely grated zest of orange

Garnish: grated dark chocolate (see variations in Tips, below)

Method:

CHOCAHOLICS' SKINNIER LAYERED MARQUISE, no-bake

The perfect double chocolate surprise: minimum effort, maximum pleasure - and it's skinnier 

updated  2019; first post Feb 2016

Skinnier Double-chocolate Marquise, for health conscious chocoholics 
'...like a giant truffle!' '...very velvety and light' - Tasters

A double layer intensely rich chocolate dessert, this spectacular indulgence was inspired by the Royal Opera House Pastry department and the indomitable Michel Roux.  It's a treat for the serious chocolate lover - perfect when a show-stopper is required.  

Even better, it's not as unhealthy as it looks, it's no-bake and can be prepared well in advance! 

French in origin, a marquise is an intense velvety chocolate dessert rich in butter, sugar, eggs and cream.  

67 cut out the butter and eggs and lowered sugar, reducing cholesterol significantly.  Two boozy flavours complement each other (try 3 layers if you're adventurous!).  

It's richly darkly wonderful and oh-so-sophisticated.  There is a version for kids (below).  Whichever version you go for, small portions are sensible -- and healthier. 

If you prefer something cold in the heat of summer, it freezes well.  

Use the best chocolate you can (at least 70% cocoa*) but if you're budgeting and don't mind Cadbury's, Bournville will do.

Cost: £8.50 - less, depending on the chocolate (2019)
Serves: at least 8, double if slices are halved vertically (recipe halves nicely)

Ingred:

   400 gms dark chocolate, at least 70%
   200 gms double cream
   200 gms plain 0-fat yoghurt, not strained, but with liquid poured off 

   2 tbsp brandy/white wine/grape juice   
   1 generous tbsp syrup from candied ginger
   2 tbsp finely chopped ginger from syrup

   2-3 tbsp framboise raspberry liqueur or white grape juice
   150 gms fresh, sweet raspberries 
  

Method:

DIETERS' PEPPERMINT DELIGHT CHOCOLATE MOUSSE, no-bake, no dairy unless wanted, butter-free, cream optional

A light, lovely chocolate mousse with mint that's healthier than most... 

first posted Oct 2017

Smooth silky chocolate mint mousse, no egg yolks/butter, cream optional
'Hide it from the others; it's that good!' Luxurious; lovely & creamy' Tasters

photo 26.10.17 

'

CONTAINS UNCOOKED EGG WHITE

Rich, creamy Chocolate mousse is a perennial favourite but does come with lashings of guilt.   

67goingon50's scrumptious version is almost healthy by contrast -- it has no egg yolks or butter and the cream is optional.  Apart from a layer of mint, which can be kept to a minimum, there's only a small amount of added sugar.   

It's one of the most popular of 67's Skinny Indulgences and many prefer it to the fat and cholesterol laden original.    

That doesn't mean the Mousse is healthy -- there's too much chocolate for that -- but it does mean you get great taste and texture for fewer than usual of the bad things.  It's best served in small portions, maybe with shortbread thins.   

The recipe is adapted from British chocolatier and cocoa grower, Hotel Chocolate.   
For family, a 50-50 mix of dark and milk chocolate is best; for adults, stick to dark or bittersweet. 

Cost: around £6 (Jan 24); more if using artisan chocolate
Feeds: 6'ish (double recipe for a crowd)

Ingred:
   
    150gm dark, OR half dark, half milk, cooking chocolate (70%+ recommended)* 
    1 tsp peppermint extract
     
     6 egg whites (freeze yolks for Christmas custards & bread puddings) 
     pinch of salt
     1/4 tsp lemon juice

     35g caster or soft brown sugar

     1 box mint matchsticks OR if something more sophisticated is needed,  good quality chocolate mints **. (OR replace with fresh fruit soaked in brandy or orange liqueur)

Optional Garnish: 200ml double cream, 1/3 tsp peppermint essence, 1 tbsp icing sugar and 1/2 tsp cocoa
  
Method:

1. Put mintsticks in a plastic bag and bash with a rolling pin until you have a  rubble of coarse crumbs and crunchy bits; set aside (Mints: roughly chop, leaving a few halves or quarters for garnish)  
2. Melt baking chocolate in a large bowl over simmering water
3. Beat egg whites, salt & lemon juice with hand or stand electric beaters until the whites form soft peaks - maybe 5 mins?.  Add sugar - a tablespoon at a time -  beating after each addition until the whites form moderately stiff peaks (ie they hold their shape and won't fall out of the bowl if the bowl tips) 
4. When chocolate is almost totally melted, take off heat; stir in peppermint essence; 
5. Allow chocolate to cool until warm but no longer hot; add one third of egg whites to the chocolate; gently hand whisk until blended.
6. Add the rest of the egg whites to chocolate; using a hand whisk, gently but quickly fold in -- the goal is to keep the mix aerated and a few white streaks won't matter.   
7. Pour half the mousse into the serving dish; add a layer of half the mint candy; gently cover with the rest of the chocolate mousse 
8. Refrigerate 3-4 hours
9. Topping: Scatter rest of mint sticks over mousse.  If using cream, whip 'till beginning to lose its liquid form (there will be visible rings in the cream); stir in peppermint essence, icing sugar and cocoa; continue beating just till med-firm peaks form.  Spoon or pipe onto mousse.  
10. If you like, dust with more cocoa 

Comments:
'Very scrumptious - hide it from the others; it's that good!' London tube driver
'Luxurious.  Lovely creamy flavour enlivened by mint sticks.' Political agent
'Lovely; mint was fresh, it was not too sweet and the broken chocolate on top was wonderfully crispy.' Local council candidate.

Tips:

• replace mintsticks/chocolate mints with fresh fruit soaked in liquor: raspberries, orange segments, cherries.  Replace vanilla or mint essence with liquor drained from fruit 
• this also works well in individual bowls

* 67 used M&S/Waitrose baking chocolate or couverture (online) 

** Mint Matchsticks  £1.50 1/24 

                                                          More Chocolate on Nav Bar: Recipes I...

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This information  has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.   

MUMS' VEGETARIAN EASY-PEASY WHITE CHOCOLATE & RASPBERRY PIE: no-bake; quick & easy, lower fat & sugar, part prep-ahead; no

A lower-fat cream pie with full-fat flavour; it's no-bake & ready in minutes...

Lower-Fat White Chocolate Cream Pie with Berries 
'Lovely and creamy; it has full-fat flavour.' Taster  

29/4/20                      

Note: This recipe has not been tested for dairy-free products

Check prices for 2026

67goingon50 has been posting easy-peasy recipes using only a few ingredients since the year dot of the blog and continues to do so.

White Chocolate Raspberry Pie has only five ingredients apart from the pie shell: cream, yoghurt, white chocolate, icing sugar and vanilla.  Alcohol is optional.  

The pie is part of the Emergency Baking series; you know, when unexpected/ special guests are on the way. Or even when a fabulous but time-saving dessert is required. This one has an added advantage - it's no-bake.

At such times, no one minds cheating with pre-baked all-butter or no-butter pie or tartlet bases* - or even ready-made pastry.  Neither is expensive for what you get but if you make your own pastry, the total cost falls.

The raspberries can be replaced by strawberries, blueberries or blackberries, all of which have their own unique health-giving nutritional profile.

One warning: you need white baking chocolate; white chocolate bars for eating will not do.  You will find it in the baking sections of supermarkets, next to dark baking chocolate.  

Melting white chocolate needs careful attention; too much heat and it seizes up.  Heat over simmering not boiling water.  

Cost:  £6, less if making your own pastry (3/19)
Serves: 12 decent portions

Ingredients:
    1 x 8 or 9inch pre-baked pie shell (supermarket is fine)
    200gm whipping or double  cream
    200gm 0-fat plain Greek (thick) yoghurt
    

    120gm white baking chocolate** broken or chopped into small pieces
    

    1 tsp vanilla
    1 tbsp icing sugar
    2 tbsp brandy or other liquor OR white grape juice

    1 punnet raspberries or other fruit

Method:

CHERRY GARCIA CREAM PIE, No-Bake Indulgence, Not Healthy, contains alcohol

A special occasion pie to celebrate long summer holidays...

Glorious studded Cherry Chocolate Cream Pie on a crunchy biscuit base
'Everyone who managed to get a piece loved it.' 'Beautiful! Could easily have got carried away.' 'Very, very nice and not at all sickly',

August is so glorious; garden parties and fetes abound.  Barbecues perfume the air with charred roasting meat; gingham covered tables groan with salads and a myriad of treats.  

67's contribution this year was Cherry Garcia Cream Pie, choc-a-block with chunks of fresh cherry and dark chocolate, elevated with the addition of cherry brandy.  The contrast of deep pink, white fluffy mounds of cream and accents of chocolate bits is so attractive.  The pie proved rather a  crowd-pleaser.  
  
Cherries are one of 67's favourite fruits.  They've been eaten unadorned, by the handful, and cooked in almond scented sponge.  

The deep dark fruits look and taste so good; the flesh is firm yet juicy and - best of all - is linked to good heart health.  The antioxidants in the red colour can ease inflammation, lower cholesterol and cut belly fat.  (Though clearly not when buried in cream on crunchy buttered crumbs!)

Cherry Garcia Pie is truly indulgent but making a few small changes (see recipe) can lower fat-levels.  A bit.  And only if you really want to.

The pie is not frugal but it is a special occasion indulgence.  It will serve 12 decent slices.  If you want to make it go further,  layer the crumbs and cherry-chocolate cream in a big bowl or rectangular pan, slather some cream on top, dot all over with fresh cherries and shards of chocolate and stick a decent-sized but not large serving spoon in it.  Provide small serving bowls and, if you like, a large dish of double cream whipped with a bit of sugar and vanilla.

There are a few simple stages to get through but part of it can be made in advance.

A simpler version, which has less intense flavour, is in Tips, below.

Cost: £8-9'ish
Serves: 12

Ingred:

   1.5-2 cups pitted fresh cherries
   1/4-1/2 cup sugar
   2-3 tbsp cherry brandy (or fresh orange juice & finely grated zest)

   13-15 digestive biscuits 

   90 g unsalted dairy or plant butter, melted

   300gm/10.5 oz full-fat or 80% fat cream cheese at room temperature
     75gm/2.6oz white baking chocolate* (white chocolate bars will not do)
   1 pint double or (lower calorie) whipping cream
   1 tsp vanilla

   75gm/2.6gm plain dark chocolate, cut into small chunks or shards

Garnish:
    150gm/6oz whipping cream (or a 60-40 mix of whipping cream & 0-fat strained plain Greek or Icelandic yoghurt)
    2 tbsp icing sugar

    a few fresh cherries, pref with stems
    1-2 squares dark chocolate, in shards or small dice

Method:

1. Place biscuits in a heavy plastic bag and bash enthusiastically with a rolling pin; you're looking for a crunchy base without large lumps of biscuit.  (For a smoother base, whiz the biscuits in a food processor until sandy)
2. Melt butter in the microwave or in a small pan; mix with crumbs; pour into a 9inch/23cm loose sided pan or equiv. Use the bottom of a measuring cup to even out the crumbs.  Refrigerate
   
3. If cherries are not organic, swish in a solution of 9 parts water and 1 part vinegar; drain and rinse.  Set aside 10-12 cherries with nice stalks for garnish.  
4. De-stem the rest of the cherries.  If you don't have a cherry stoner (available on the net); cut off the fat sides (like prepping a mango) then the bits around the stones;  chop the flesh coarsely.  Pour over brandy or orange juice, cover & refrigerate.  Steps 1-4 can be completed the night before
   
5. Heat a large frying pan over med-high heat; add a dollop of butter and the   cherries.  Check for pits which might have have crept into the fruit. 
6. Bring to the boil; reduce heat to med-low; stir in sugar and liquid; cook gently, stirring occasionally until the juices thicken - probably 5 mins.  If the cherry mix has got too sticky too fast, add a tablespoon or so of water.
7. Take fruit off heat; pour into a processor or high sided bowl, scraping all the juices in; blitz until smooth (a stick blender will be fine); allow to cool
8. Bring a small pot of water to the boil; break up the white baker's chocolate into smaller chunks.  Reduce heat to a simmer, sit a heat-proof bowl on top of the pot, put the chocolate in the bowl; stir once or twice as it melts - it will take a few mins.  As soon as it has melted, take it off the heat
9. In a large bowl, beat cream cheese until smooth with electric beater or whisk; add melted chocolate while it is still warm and liquid but not hot; blend thoroughly  
10. Add cherry mix; blend 
11. Pour in the pint of cream all at once.  Starting slowly, gradually beat the cream cheese, white chocolate, cherries and cream until mixture thickens and med-soft peaks form.  Don't overbeat -- it will turn into butter.
12. Using a hand held whisk or spatula, stir in shards of dark chocolate, distributing evenly 
13. Pour onto biscuit base, spreading it evenly out to the edges
14. Refrigerate at least 4 hours

Garnish: beat whipping cream to soft peaks, add icing sugar; carry on whipping, watching carefully, until firm peaks form.  Either dollop or pipe mounds onto the pie's edges, decorate with fresh cherries and chocolate chunks 

Comments: 

• 'I really loved it; the brandy, cherries and cream all went really well together; the biscuit was very light.  I could have had more than one slice.' Local butcher
• ' I'm a big cherry fan and this was very very nice.  It was not sickly; other cream pies are so often 'bleaugh'!' 
• 'Alas my concealed stash of Cherry Garcia pie had been discovered by persons unknown so I never did get to taste it - but everyone said it was delicious!' Garden Party/Fete organiser  

Tips: 

• Simpler version: skip steps 5-7 and simply mix fresh cherries & juices directly into the cream cheese mix.  The flavour will be less intense but still delicious
• Cherry Garcia is credited to the iconic American ice cream brand, Ben & Jerry's.  The combination of chunks of cherry & chocolate mixed through  ice cream was very popular
• A crunchy base is less likely to go soggy if left overs are refrigerated overnight 

More indulgent desserts on NavBar/RecipesII:Desserts ...

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.

BLACKBERRY, WHISKEY & GINGER NO-BAKE CHEESECAKE,

Seriously creamy with a delicate layer of alcohol, this indulgent cheesecake looks good and tastes lovely...

Light quick simple dishes below...

Blackberry, Whiskey & Candied Ginger Cheesecake
'Lovely & summery & creamy'  'Tastes delicious but is a bit floppy' Tasters

This cheesecake is a delightfully complex flavour bomb - loose rather than firm - but simple to make, no-bake and can be made ahead. 

The basic cheesecake filling is a favourite 67 recipe which never fails when a  special dessert is needed.  Dress it up or make it plain and simple -- it won't let you down.

In this version, blackberries are the main focus.  High in vitamin C and fibre, they are also a good source of Vitamin K (for healthy blood).  Go frugal and pick your own, free, from blackberry bushes which grow abundantly along UK railway lines.  They make great jams and compotes.
  

For 67's cheesecake,  blackberries are teamed with whiskey & candied ginger; the kids get a 'cleaner' version (below) layered in jars.   

For the health conscious, there are lower-fat options.

The cheesecake is an indulgence but serves 12 easily.  The layers are deliberately thin for portion control but if you prefer more height, make 1 1/2 times the filling recipe.  

Cost: £6'ish, depending on where you get your berries
Serves: 12

Ingred: 

13-15 digestive biscuits, bashed with a rolling pin in a heavy plastic bag, or whizzed coarsely in a food processor until crumbly -- don't process too finely

90 g unsalted butter, melted

Half recipe makes 7in/19cm cheesecake

300g full-fat cream cheese at room temperature (80% fat reduced will also work; as will supermarket own brand so long as it is not watery*)

1 pint/500ml double cream 

100g/3.5 oz white baking chocolate 

225gm/8oz blackberries 
2-3 tbsp whiskey
2 tbsp juice from jar of bulb ginger in syrup 
2 large bulbs candied ginger, finely chopped

Topping: 
approx 150 gms whipping cream (lower fat) or double cream

1 tbsp icing sugar

1 tsp vanilla extract (opt)

garnish: 1 bulb ginger, in finely shreds            

Method:

LOWER-FAT WHITE CHOCOLATE & RASPBERRY CREAM PIE, Lower-fat, quick & easy,Indulgence, Vegetarian

A lower-fat cream pie with full-fat flavour that takes just minutes to prep...

Lower-Fat White Chocolate Cream Pie with Berries 
'Lovely and creamy; it has full-fat flavour.' Taster

1st published 2018; updated 3/22

67goingon50 has been posting easy-peasy recipes using only a few ingredients since the year dot of the blog and continues to do so.

This gorgeous White Chocolate Raspberry Pie has five ingredients apart from the pastry: cream, yoghurt, white chocolate, icing sugar and vanilla.  Alcohol is optional.  

The pie is part of the Emergency Baking series; you know, when unexpected/ special guests are on the way. Or even when a fabulous but easy dessert is required. This one has the added advantage of being no-bake.

At such times, no one minds cheating with pre-baked all-butter pie or tartlet bases* - or even ready-made pastry.  Neither is expensive for what you get but if you make your own pastry, the total cost falls.

The raspberries can be replaced by strawberries, blueberries or blackberries, all of which have their own unique health-giving nutritional profile.

One warning: you need white baking chocolate; white chocolate bars will not do.    White baking chocolate is found in the baking section next to dark baking chocolate (be careful; some white baking chocolate is very bitter) or on the net.**  

Melting white chocolate needs careful attention; too much heat and it seizes up.  Set the bowl of chocolate over simmering, not boiling water and make sure the bottom of the bowl doesn't touch the water.

If that creates anxiety, dark chocolate is much easier to work with and will do in this recipe...but it will look and taste different.

Cost:  £5, less if making your own pastry
Serves: 12 decent portions

Ingredients:
    1 8inch pie shell*
    200gm whipping or double cream
    200gm 0-fat Greek/Icelandic yoghurt
    120gm white baking chocolate** broken or chopped into small pieces
    1 tsp vanilla
    1 tbsp icing sugar
    2 tbsp brandy or other liquor OR white grape juice

    1 punnet raspberries

Method:

1. Bring a pot of water to the boil; the mouth of the pot should be wide enough to sit a (heatproof) wide'ish bowl on top without touching the water.  Reduce heat to simmer; place bowl on top
2. Add chocolate; allow to melt, stirring occasionally; just before the chocolate is entirely melted, take it off the heat
3. Dip a pastry brush into the chocolate and brush it generously over the base and sides of the cooled pastry; set aside.  Allow the rest of the chocolate to cool
4. Meanwhile, pour cream into a large bowl; whip with electric beaters until soft peaks are formed
5. Using a hand whisk, combine with yoghurt and vanilla, mixing thoroughly
6. Check temperature of chocolate; it should be still liquid but not too hot; pour into the cream/yoghurt, stirring slowly with a whisk until completely combined
7. Stir in icing sugar and alcohol if using
8. Pour into pastry shell; refrigerate a few hours
9. Just before service decorate with fruit & if you like, a few shavings of dark chocolate

Comments:
'Lovely and creamy with full-fat flavour.  Everyone else was dieting so I got to take the whole thing home for the weekend; I was not sorry!  The consistency was even better the next day.' Political Agent

*M&S & Waitrose 9 inch all-butter shell or 6 tartlets £2.50'ish
** white chocolate: Waitrose & M&S

Also Amazon: calletts (flat chocolate buttons) Note: one brand is gradually reducng child labour

Tips:

• For a family version, use milk chocolate and leave out the alcohol

• If you liked this you will also like the sensational Lemon Meringue & Raspberry Pie

More Indulgences on NavBar:Recipes II/Desserts

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and  may not be reproduced, in any form, without the author's written permission.

NO-BAKE SLIGHTLY LOWER-FAT TIRAMISU PUDDING alcohol, incl kids option

A funny thing happened on the way to the dessert course...the Tiramisu Cheesecake morphed into a Tiramisu Pudding 

Tiramisu Pudding
(or How to salvage a dessert that tasted fab but looked a mess)
'Really delicious' 'A lovely boozy chocolate pudding.' Tasters

At any time of year a no-bake prepare-ahead spectacular dessert would be a boon.

Tiramisu Pudding is a fabulously tasty concoction with splendid layers of biscuit, creamy filling, ladyfingers dipped in coffee & brandy and chocolate ganache.  And it's slightly skinnier with lower-fat and low added sugar.  

This recipe came about by accident.  67 was developing a recipe for a lower-fat tiramisu cheesecake but something was lost in translation. All was not lost, however; the cheesecake turned into a gorgeously pretty crowd-pleasing pudding.

The amount of dark chocolate probably wipes out any health benefits gained from lower-fat whipping cream.  

Tiramisu Pudding is best served in a clear glass dish to show off its layers;  portioned by spoonfuls, not slices.  

67 suggests making this no more than a day in advance. 

Note: this pudding contains raw egg yolks

Serves: 8-10 

Cost: £5'ish. (2017 prices, possibly twice that in March 2026!!)

Equipment: 10inx7inch/25cmx18cm dish 2 inches/5cm deep (or equiv. say an 8-9inch/20x23square or circle with flat base)

Ingred: 

Base

   10-12 plain chocolate digestives, placed in a strong plastic bag and  thoroughly bashed with a rolling pin - a few crumbly bits are fine

   50gm/1 3/4oz dairy or vegan butter, melted  

   1 package savoiardi finger biscuits

Filling
   250gm mascarpone
      2 raw egg yolks
      2 tbsp sugar

   1/2 pint/300ml whipping cream
   1/2 tsp vanilla extract  
   1-2 tbsp coffee liqueur or brandy  

Coffee chocolate mix for dipping savoiardi  
   1 cup very strong coffee, expresso if poss
   2 tbsp good cocoa
   2 tbsp coffee liqueur/brandy/grape juice

   about a dozen savoiardi biscuits, Italian* for preference

  

Topping    
  Chocolate Ganache
     100gm/3.5oz 70% cocoa butter baking chocolate
     80ml single cream 
OR
   1/3 cup cocoa powder
     

Method:
  
Base: 

1. Mix biscuit rubble & butter; press into bottom of dish
2. Take 12 savioardi biscuits; halve them horizontally & trim bottoms to fit the depth of the dish; with curved edges on top, crumbly side facing inwards, line the sides of the dish with upright savioardi (like soldiers) pushing them down slightly into the rubble so they stay upright   
3. Refrigerate 

Filling:

1. Using electric beaters or whisk and a large non-plastic bowl, beat marscapone, egg yolks & sugar until smooth & creamy; it'll take a few mins. 
2. Add 1/2 pt/300ml whipping cream; stir to blend then beat just until mix forms med-stiff peaks when beaters are lifted.  Be careful not to overbeat.
3. Stir in coffee liqueur or brandy & vanilla
4. Pour half the filling over biscuit base without dislodging the upright savioardi; smooth with a spatula
5. One by one, dip a dozen savioardi biscuits into the coffee mix, a couple of seconds on both sides. Count 1 potato-2 potato; biscuits will absorb sufficient coffee but won't go soggy.  Layer biscuits over filling 
6. Pour the rest of the filling into the pan leaving an inch or so of  space below the tops of the savoiradi 'soldiers' 
7. Cover loosely with clingfilm; refrigerate a few hours or overnight

Ganache Topping (see tips below)

1. Using a sharp knife, chop chocolate into rough shards
2. Heat cream in a small saucepan over med-high heat until steam begins to rise off the surface and tiny bubbles appear around the outer edge; take it off the heat immediately
3. Add half the chocolate; stir until incorporated then add the other half of the chocolate; stir till chocolate is completely melted; cool slightly 
4. Gently pour about 2/3 of the chocolate over the tiramisu filling (you may need to add a little milk to slacken the chocolate)
5. (Save the rest of the chocolate; cool & whip for icing biscuits or sandwiching them together)
6. Cool and refrigerate
7. Pipe or drop spoonfuls of whipped cream around the edges of the tiramisu or cover completely with cream

Comments:
'I like it; it's a lovely boozy chocolate pudding. It was even better the day after.  But doesn't taste to me like tiramisu!' Political Agent
'Really delicious; this would be a perfect filling for profiteroles.' Local councillor candidate.

Tip:

• for kids' option, do not use alcohol & egg yolks; use milky - not strong - coffee and use milk chocolate instead of dark; scatter hundreds and thousands lightly over finished product
• replace chocolate ganache topping with a generous layer of sifted good quality cocoa   

                                                                                                        

                                            

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These recipes have been developed by B M Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.

SENSATIONAL IRISH COFFEE CHEESECAKE, lower-fat, no bake, alcohol

This lower-fat, lower-cal sensation will leave everyone speechless with delight and disbelief 

first posted 2014; updated 3/23

Half of this sensational no-bake Irish Coffee Cheesecake feeds six adults

67 loves Irish coffee and developed this wondrous dessert to satisfy adult tastes.  Though stunning to look at and to eat, it's actually much lower in fat than it looks. 

Irish Coffee Cheesecake in a glass

As for cook, it's a doddle; there's no baking.  There are several steps but all of them are simple.  

The recipe was inspired by a major supermarket which created easily-assembled recipes for its staff canteens -- but they weren't lucky enough to get anything like this!  

Calories were cut with 50% reduced-fat cream cheese (80% fat-reduced also works) and whipping cream in some places. 

The recipe is by no-means low calorie but the 23 cm cheesecake provides at least 12 portions.  One of my colleagues managed to serve 15!  Remember: portion control is one aspect of healthy eating even during an indulgence day. 

Serves: up to 12

Cost: £7-8; recipe halves nicely

Ingred: 

13-15 digestive biscuits, bashed with a rolling pin in a heavy plastic bag, or pulsed in a food processor until coarsely sandy (plain digestives are just fine but dark chocolate coated (more expensive) adds another layer of flavour & texture)

90 g unsalted butter, melted

100g/3.5 oz 70% chocolate 

300g reduced-fat (50% or 80%) room temperature cream cheese (supermarket is fine)

1 pint/600ml double cream (or whipping cream for even lower fat levels) 

2-3 tablespoons expresso coffee powder mixed with 2 tbsp boiling water

3-4 tbsp whisky or brandy

approx 150 gms double or whipping cream

1 tbsp sugar

1 tsp vanilla extract (opt)

50 gm cocoa powder, or 70% chocolate, chilled and grated or peeled

Method:
1. Line a 23cm tin with a double layer of cling film  
2.  Mix biscuit rubble with melted butter; pour into tin, smooth into an even layer with the back of a spoon.  Refrigerate.

3.Melt chocolate over but not touching simmering water; take off heat; set aside
4. Using electric beaters or a whisk, whip cream cheese until it is smooth. Add 1 pt  cream, beat until the mix starts to form soft peaks   
5.  Pour cooled chocolate into the mix. Use a whisk to blend; a few streaks are ok.  Add coffee and alcohol; mix well. Pour onto biscuit base; smooth top.  Refrigerate at least four hours.
6. Just before serving, slide the cheesecake onto a serving platter.

7. Beat the whipping cream until you see circles forming on the top of the cream.  Add sugar and vanilla.  Beat until soft peaks form.  Pour or pipe over the cheesecake 
7.  Sift powdered chocolate  or grate chocolate flakes over the cream.  
                                                             

Tips:  

•  For children you could forget the coffee and alcohol, substitute orange juice and grated orange peel and serve it layered with the biscuit base in pretty glasses.
• The recipe halves well and can be served from a loaf or rectangular tin.    

                            More low-cal desserts on NavBar: Recipes II/Skinny

 Please leave a Comment in the box below 

These recipes have been developed by B M Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.