Low Calorie Desserts - Clementine & prosecco jellies & Mince Pies

Crumble-topped mince pies

Gluten and egg-free diets are catered for with these crunchy mince pies. The perfect addition to a cup of tea or glass of mulled wine.

175 calories per pie

Ingredients

125g unsalted butter, chilled and diced

200g gluten-free flour plus a little extra for rolling

1 tbsp icing sugar

grated zest 1 orange

200g gluten-free mincemeat

For the crumble topping

25g ground almond

25g flaked almond

pinch ground cinnamon

25g unsalted butter, melted

25g soft light brown sugar

Method

To make the pastry, rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the icing sugar and orange zest. Spoon in 4 tbsp water, mixing with a knife until the dough starts to come together. Knead lightly, flatten into a disc, wrap in cling film and chill for at least 30 mins.

Heat oven to 180C/fan 160C/gas 4. On a lightly floured work surface, roll the pastry out to a 2-3mm thickness. Using a 9-10cm fluted cutter, stamp out discs from the pastry. Re-roll any trimmings and stamp out more discs until the pastry is used up. Line two 8-hole muffin tins with the pastry discs, then fill each pastry shell with 1 heaped tsp mincemeat and spread out to smooth. Can be frozen, uncooked, in trays for up to 1 month.

Combine the crumble ingredients in a small bowl, then sprinkle a little over the top of each mince pie. Bake on the middle shelf of the oven for about 20 mins until the pastry is cooked and golden brown. Cool in the tins for 5 mins, then serve with brandy butter or crème fraîche.

Clementine & prosecco jellies james martin

115kcals

Ingredients

7 leaves gelatine

600ml clementine juice (from about 14 clementines)

300ml Prosecco

1 sheet edible gold leaf (online from ebay, waitrose, sainsbury)

Method

Put the gelatine sheets into a bowl of cold water to soften for a few mins. Put 100ml clementine juice into a small pan and gently heat. When the gelatine feels soft and the juice is just simmering, remove the juice from the heat and squeeze out any excess water from the gelatine sheets. Drop the sheets into the hot juice and swirl to melt. Make sure there are no visible lumps of gelatine before you move onto the next stage.

Stir the hot juice into the rest of the juice with the prosecco, then transfer to a jug. Pour between 6 small glasses. Sit the jellies in a small tray or dish, cover with a sheet of cling film and chill for at least 4 hrs (or up to 48 hrs) until set.

When ready to serve, use a pair of tweezers to carefully put a piece of gold leaf on the surface of each jelly.