Sweet Treats - Pinch Of Nom

Cherry Choc Chip Ice Cream

Pinch of Nom — Mon, 14 Jul 2025 15:45:03 +0000

Cherry Choc Chip Ice Cream | Slimming & Weight Watchers Friendly

This one’s for the sweet-toothed summer dreamers! You won’t believe this Cherry Choc Chip Ice Cream is made without a drop of cream! It’s that thick, smooth and creamy. We’ve blitzed frozen bananas into a luscious ice cream base and folded through juicy cherries and dark chocolate chunks. It’s a no-churn, fuss-free recipe that tastes just as indulgent as the real deal.

Course Dessert, Sweet Treats

Cuisine British

Keyword cherry choc chip ice cream, ice cream

Prep Time 10

Freezing Time 7

Servings

Calories 104kcal

Equipment

Baking tray
non-stick baking paper
food processor or blender
Medium mixing bowl
1L freezer-proof container

Ingredients

300 g frozen cherries
2 medium very ripe bananas approx 100g each peeled and thinly sliced
1 tbsp lemon juice
1 tsp vanilla extract
15 g small dark chocolate chunks or chocolate chips

Metric - US Customary

Instructions

Line a baking tray with a sheet of non-stick baking paper. Place the sliced bananas on the lined baking tray in a single layer. Place in the freezer for 2 1/2 - 3 hours until frozen.
When you're ready to make the ice cream, remove the bananas from the freezer and leave to soften a little for 5 minutes.
Place the bananas, frozen cherries, lemon juice and vanilla extract in a food processor or blender and blitz for a minute or two until thick, smooth and creamy. You will need to scrape the mixture down from the side of your food processor occasionally. You may need to do this in two batches depending on the size of your food processor or blender.
Working quickly, scrape the mixture into a medium mixing bowl using a spatula. Fold in the chocolate chunks and scrape into a 1 L freezer-proof container. Roughly spread out, cover with a lid and place in the freezer for about 4 hours until frozen.
When ready to serve, remove from the freezer and leave to soften for about 10 minutes before serving.

Video

Notes

Tip: Use very ripe bananas as they are naturally sweet and will give the ice cream a good flavour. This is a good way to use up any over ripe spotty bananas you may have.

Tip: It's worth using a good quality dark chocolate, we used small chocolate chunks with 70% cocoa solids.

Tip: If you're making this on a hot day, you can chill your mixing bowl in the fridge for a few minutes to help prevent the ice cream from melting while you fold in the chocolate. Aim to work quickly!

Nutrition

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Ninja Creami Banoffee Ice Cream

Pinch of Nom — Wed, 09 Jul 2025 16:03:29 +0000

Ninja Creami Banoffee Ice Cream | Slimming & Weight Watchers Friendly

We’re officially obsessed with this low-calorie Ninja Creami Banoffee Ice Cream! It couldn’t be easier to whip up a batch, especially since you only need bananas, milk and a handful of chewy toffees. Serve a scoop with a drizzle of toffee sauce and thank us later!

Course Dessert

Cuisine non specific

Keyword ice cream, Ninja Creami, Ninja Creami Banoffee Ice Cream

Prep Time 20

Freezing time 1

Total Time 1 20

Servings

Calories 131kcal

Equipment

Ninja Creami
Blender or food processor

Ingredients

3 medium bananas, brown, spotty ones are best!
100 ml semi-skimmed milk
20 g sugar-free creamy chewy toffees, chopped into chunks
4 tsp toffee flavour dessert topping

Metric - US Customary

Instructions

Add the bananas and milk to a blender or food processor and blitz until smooth.
Pour into your Ninja Creami tub. Pop the lid on and freeze for 24 hours.
Remove the tub from the freezer and use the light ice cream function on your Ninja Creami machine. If your ice cream looks chalky or not a nice creamy consistency, use the re-spin function. We used the light ice cream function once and re-spin once.
Make a hole in your ice cream to the bottom of the tub about 2-4cm wide. Add the creamy toffee chunks and use the mix in function to mix. Divide into portions and drizzle with toffee sauce.

Video

Nutrition

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Pimm’s Scones

Pinch of Nom — Mon, 30 Jun 2025 15:45:05 +0000

Pimm's Scones | Slimming & Weight Watchers Friendly

You know it's summer when the Pimm's is pouring! These vibrant Pimm's Scones put a gorgeous, boozy-sweet twist on an afternoon tea classic. Once they're fluffed up and golden, you'll fill them with chopped strawberries, orange, mint and velvety cream. We like to prep the scones ahead of time, so they're ready to defrost, decorate and serve as soon as the sun shines!

Course Dessert, Snacks and Sides, Sweet Treats

Cuisine British

Keyword Afternoon Tea, Pimm's Scones, Scones

Prep Time 20

Cook Time 15

Servings

Calories 94kcal

Equipment

5cm plain round cutter

Ingredients

200 g strawberries sliced
1 medium orange peeled and cut into segments
a few mint leaves finely sliced
1 tsp white granulated sweetener
2 tbsp Pimm's

For the scones

250 g self-raising flour plus extra for dusting
2 tsp baking powder
25 g reduced-fat spread
15 g white granulated sweetener
15 g caster sugar
1 medium egg beaten
120 ml skimmed milk
2 tbsp milk for brushing
100 g fat-free thick Greek strained yoghurt
1 tsp icing sugar

Metric - US Customary

Instructions

Add the strawberries, orange and mint to a small bowl. Sprinkle over the sweetener and Pimm’s and stir. Cover and refrigerate until you are ready to serve the scones.
Preheat the oven to 200°C and line a baking tray with non-stick baking paper.
Add the flour and baking powder into a medium mixing bowl. Add the reduced-fat spread and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir the sweetener and sugar into the mixture until well combined.
Place the beaten egg in a jug and add the milk. Mix with a fork until completely combined.
Add the egg and milk mixture to the flour mixture and mix in using a round-bladed knife to form a very soft dough.
Scrape the dough out onto a well-floured surface and knead for a few seconds to make a smooth soft ball of dough. Don't knead too much as this may toughen the dough. The dough will be very soft so you will need to flour your hands and may need to add more flour to the surface.
Gently roll the dough out on a well-floured surface to a thickness of 1cm. Use a 5cm plain round cutter to cut out 16 scones.
Place the scones onto the lined tray. Brush the tops with milk and cook for 10-15 minutes until risen and golden brown.
Remove from the oven and leave to cool on a cooling rack.
While the scones are cooling, make the creamy topping. Place the yoghurt and icing sugar in a small bowl and mix well.
When ready to serve: cut the cooled scones in half using a serrated knife. Spoon a small amount of sweetened yoghurt on top of one half of the scones. Spoon over the fruit and top with the other half of the scone.

Video

Notes

Tip: If you haven't got a suitable cutter, you can use a small, upturned glass instead. Flouring the rim of your cutter or glass will make it easier to cut out the scones. You will need to gather up and re-roll the scraps to make 16 scones.

Tip: Only assemble when ready to serve to stop the scones going wet and mushy.

Nutrition

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Rhubarb and Custard Trifles

Pinch of Nom — Wed, 30 Apr 2025 15:45:44 +0000

Rhubarb and Custard Trifles | Slimming & Weight Watchers Friendly

These pretty pink trifles aren’t just impressive to look at, they’re utterly scrumptious too! We’ve combined the tartness of rhubarb with creamy vanilla custard to create a decadent-tasting dessert that takes us back to our childhood. A drop of gin takes the rhubarb flavours to the next level, but if you’d rather skip the alcohol, you can use apple juice instead. Grab a spoon and dig in!

Course Dessert

Cuisine British

Keyword Rhubarb and Custard Trifles

Prep Time 10

Cook Time 30

Servings

Calories 230kcal

Equipment

4 trifle dishes (or one larger trifle bowl)
Baking tray

Ingredients

400 g rhubarb cut into 3cm pieces
4 tbsp granulated sweetener
8 sponge fingers
2 tbsp gin (or apple juice)

For the custard

3 medium egg yolks
300 ml skimmed milk
1 tbsp cornflour
a few drops of vanilla essence
1 ½ tbsp granulated sweetener
light aerosol cream
1 ginger nut or lotus biscuit crushed

Metric - US Customary

Instructions

Preheat the oven to 180°C.
Scatter the rhubarb over a baking sheet, coat with the sweetener and cover with tin foil.
Place in the oven and cook for about 20 minutes. The aim is to have soft rhubarb that holds its shape and has released its juices, but it can fall suddenly. Don't worry if this happens. It will still taste fab.
Drain the juice into a small bowl and stir in the gin (or apple juice).
Break up one sponge finger into the bottom of each trifle dish, add a spoonful of juice and then a layer of rhubarb.
Repeat with another layer of sponge, juice and rhubarb. Spoon over a little more juice if the sponge looks too dry. Cover and refrigerate while you make the custard.
Pour the milk into a small saucepan and place over a medium to high heat, until it just starts to boil. Keep an eye on it as it can boil over very quickly!
Whisk together the egg yolks, sweetener, vanilla and cornflour until smooth.
When the milk has come to the boil, remove from the heat.
Whisk the milk into the egg mixture. Do this a little at a time to begin with to temper the eggs. If you pour it in too fast, the eggs may scramble. As the heat from the milk warms the eggs, you can pour the milk in faster, whisking all the time.
Pour the custard back into the saucepan and return to a low heat, stirring all the time, until it thickens and bubbles break the surface. Cook for around 2 minutes, and taste to ensure the cornflour has cooked out and the mix doesn't taste powdery.
Remove the trifles from the fridge and pour the custard evenly over. Cover and chill for at least 2 hours until set.
When you are ready to serve, spray 25g of light aerosol cream on top and sprinkle over the crushed biscuit for decoration. Enjoy!

Video

Notes

Tip: If you want to avoid alcohol, replace the gin with apple juice!

Nutrition

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Mini Egg Cheesecake

Pinch of Nom — Mon, 14 Apr 2025 15:45:04 +0000

Mini Egg Cheesecake | Slimming & Weight Watchers Friendly

This Mini Egg Cheesecake is our go-to showstopper for an Easter spread! We’ve used reduced-fat cream cheese and fat-free Greek yoghurt to recreate velvety cheesecake indulgence, without piling on the calories. Half the fun is in decorating this one – we’ve gone for a criss-cross style chocolate drizzle and topping of colourful crushed mini eggs!

Course Dessert, Sweet Treats

Cuisine non specific

Keyword Easter, Mini Egg Cheesecake, Mini Eggs

Prep Time 15

Cook Time 1

resting time 3

Servings

Calories 322kcal

Equipment

18cm springform tin
Mixing bowl

Ingredients

175 g light digestive biscuits crushed
40 g reduced-fat spread melted
400 g reduced-fat cream cheese
400 g fat-free Greek yoghurt
30 g granulated sweetener
2 medium eggs
1 tsp vanilla extract
2 tbsp cornflour
20 g milk chocolate
80 g mini eggs

Metric - US Customary

Instructions

Preheat the oven to 140°C and grease a 20cm springform tin with a little extra reduced-fat spread. Line the base with a circle of non-stick baking paper.
Add the crushed biscuits to a bowl and stir in the melted reduced-fat spread. Press into the base of the tin. Pop into the fridge whilst you make the cheesecake.
Beat together the cream cheese, yoghurt, sweetener, eggs, vanilla and cornflour until smooth. We find it best to use a wooden spoon or balloon whisk.
Pour the mixture onto the biscuit base and place the tin onto a baking tray.
Place on a low shelf in the oven and bake for 50-60 minutes until it’s set around the edges but still has a wobble in the centre.
Remove from the oven and leave to cool for 1 hour. Once cooled, place in the fridge to chill for a minimum of 2 hours but best to leave overnight.
Remove the cheesecake from the tin and peel away the non-stick baking paper, place onto your serving plate.
Melt the chocolate and drizzle over the top of the cheesecake. Crush half the mini eggs and sprinkle over the cheesecake. Dot the remaining mini eggs around the edge of the cheesecake. Slice and serve.

Video

Nutrition

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Creme Egg Lava Cakes

Pinch of Nom — Tue, 08 Apr 2025 15:45:22 +0000

Creme Egg Lava Cakes | Slimming & Weight Watchers Friendly

Dig into these heavenly sponge cakes, and you’ll find a gooey Creme Egg centre! They’re the ultimate low-calorie Easter surprise. The best part is they’re so quick to prep and just as speedy to cook. You’ll only need to wait 20 minutes before you can tuck in – now’s your cue to preheat the oven!

Course Dessert, Sweet Treats

Cuisine non specific

Keyword Creme Egg Lava Cakes, Creme Eggs, Easter

Prep Time 10

Cook Time 10

Servings

Calories 210kcal

Equipment

4 125ml ramekin dishes
Mixing bowl

Ingredients

45 g self-raising flour
45 g reduced-fat spread plus a little extra for greasing
2 tbsp granulated sweetener
15 g cocoa powder
2 medium eggs
4 mini creme eggs
½ tsp icing sugar

Metric - US Customary

Instructions

Preheat the oven to 160°C fan. Use a little reduced-fat spread to grease the ramekins.
Place the flour, reduced-fat spread, sweetener, cocoa and eggs in a mixing bowl. Mix together until the spread is fully mixed in and you have a smooth batter.
Pour the batter into the ramekins and then pop a mini creme egg in the middle of each. Press them down and use a teaspoon to lightly cover the top with cake batter.
Place the ramekins on a small baking tray and place in the centre of the oven. Cook for 8-10 minutes until the top is risen and spongy but still gooey in the centre.
Allow to stand for 5 minutes, then dust the tops with icing sugar and serve immediately.

Video

Nutrition

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