Wednesday, 23 January 2013
Slimming World Zesty Orange Terrine
I went to a big family party at my boyfriend's house on Boxing Day and I wanted to take something a little healthier than the other food that I expected to be on offer. I made a couple of quick savoury dishes to take along - Quorn sausages with honey and mustard, and some spicy chicken bites - and also made a dessert. I got this recipe from a recent issue of the Slimming World magazine and tweaked it slightly as it was quite last minute and I didn't have any orange extract.
1 sachet orange sugar free jelly crystals
2 sachets powdered gelatine
300g 0% fat Total Greek yogurt
a few drops of orange extract - you could always use orange juice or even undiluted orange squash
2 tbsp Splenda
Dissolve the jelly crystals and one sachet of the gelatine in 400ml boiling water. Stir well and leave to cool.
Grate the orange zest. I used a zester which is a great little tool.
Peel the orange and separate the segments, then arrange them in a loaf tin.
Pour the jelly over the top and chill for a few hours until set.
In a bowl, mix the yogurt, orange extract, sweetener and orange zest.
Dissolve the other sachet of gelatine in 150ml boiling water and stir. Spoon over the jelly in the loaf tin and chill again until set.
To serve, turn upside down and run a knife around the edge. Slice into about 8.
This is a lovely low fat 'virtuous' dessert that is very tasty. I'm sending it to several challenges this month as it fits more than one theme.
First of all, Calendar Cakes, hosted by Laura Loves Cakes and Dolly Bakes has 'new year, new you' as its theme - and as many people resolve to go on a diet in January, this dessert would be perfect.
What Kate Baked and Karen of Lavender and Lovage has citrus fruits as its theme this month.
Finally the One Ingredient challenge from How to Cook Good Food is this month the orange.