Saturday, 1 June 2013 - , , , , 0 comments

SLICECREAM PARLOUR : #5 Chocolate-Orange 'Slimmerbocker Glory'


Every week throughout the Summer, I will be revealing a new flavour of delicious 'icecream', using a frozen banana base to create an array of delicious, low-fat and exciting recipes.

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I've now developed the idea even further by introducing a range of
'Slimmerbocker Glories'.
These are large, layered desserts served in tall glasses and are mouth-wateringly fabulous.
The idea came to me when I recently visited a famous high street pizza chain and noted that their Chocolate Knickerbocker Glory-style dessert was
19pp/approx.700kcal per portion!

I was so shocked that I challenged myself to come up with some fantastic
Slice-of-Slim versions, to prove that we slimmers don't have to miss out on these decadent treats.

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 This week, my chosen flavour is a
Chocolate-Orange Slimmerbocker Glory.
If you like Jaffa cakes, you'll love this.
It's made up of layers of Jaffa Cake mini roll, rich chocolate-orange 'ice cream', blitzed frozen mango, sweet vanilla yoghurt, fresh tangerine segments and topped with grated chocolate
and tangerine zest.

It is completely huge, delicious, very filling...and...
This dessert will only set you back 5pp/approx.350kcal per portion!

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You Will Need:(Serves 2)

1 batch of frozen banana 'icecream' base using 2 medium or large frozen bananas.
(Click HERE for recipe)


1 sachet Options "Outrageous Orange"
drinking chocolate powder

2 teaspoons cocoa powder

2 tangerines/clementines

2 WeightWatchers Jaffa mini rolls

160g frozen mango

1 Fruyo 0% fat vanilla yoghurt
(This whole pot is 4pp so could substitute with an alternative if you prefer, however this one tastes magnificent!)

5g plain chocolate

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Make a batch of banana 'icecream' base. 


Add the Chocolate powder, cocoa and the zest of both tangerines to the banana base, reserving a little zest for the topping. Mix well in the blender. (Make sure the stopper is in the lid to prevent a chocolate cloud!)
Pop it into a mixing bowl and store in the freezer while you prepare the other elements of the dessert. 


Rinse out the bowl and blade from the food processor, then blitz the frozen mango to the 'cous-cous'or granular stage.

The trick now is to be really organised, and prepare all the elements of the Slimmerbocker Glory ready for assembly...



Slice up each mini roll.


Cut the peel off the tangerines and cut the fruit into segments, away from the pith.


Grate the chocolate.

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Prepare 2 glasses.
(I don't have any sundae-style dishes, so I just use tall drinking glasses).

Take the banana chocolate-orange mixture out of the freezer.
Assemble the dessert in this order...


 Pop the mini roll slices in the
base of the glass.
Dollop half a portion of the
mango granules on top.


Distribute half a portion of the
chocolate-orange 'ice cream' next.


Share the whole yoghurt evenly
between the 2 portions.


Add the remaining mango, tangerine segments and the rest of the chocolate-orange
'ice cream'.


Sprinkle with grated chocolate and a little tangerine zest for a spectacular finish.


All that's left to do is to choose a funky spoon and dig in.
(Click HERE for link)

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Serve immediately and enjoy all the various flavours, textures and sensations for a Jaffaliscious experience!

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TIP

You could make 4 mini Slimmerbocker Glories for 3pp/approx.175kcal each from this recipe.

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