This page was last modified on Wednesday, February 15, 2012 23:20
The Ladies' Committee
A group of like-minded ladies who live or work in the parish,
who meet once a month to discuss ways to raise funds for the church, through various events, such as Fun, Food and Fashion evenings at the parish hall. Craft Fayres etc
Some of the members are on two or three different committees,
so a lot of time is put into the community.
You do not have to attend church to join
Interested? Please contact Cindy or Diana if you have their details, or
CONTACT US and your message will be forwarded.
NEXT EVENTS Coffee morning at Easter and JUBILLEE CELEBRATION
Ladies!
if you have information or photographs to add to this site please email
cmparishwebsite@btinternet.com DIETS DON'T HAVE TO BE BORING!
Pannacotta with berry compote
A YUMMY DESERT SUITABLE FOR DIABETICS AND THOSE OF US WHO HAVE TO WATCH THE CALORIES
ENJOY!
This sugar free pannacotta is not just for diabetics.
With only 100 calories per serving, how can you possibly say no!
This makes a great low fat alternative to the traditional pannacotta
or cheescake. Make the compote without the cassis, as it is really
versatile and can be added to porridge or low fat natural yoghurts for a
healthy breakfast or snack.
Preparation time: 4 hours
Cooking time: 5 mins
Number of servings: 4
Nutrition information per serving:
Calories: 100
Sugar: 2.2g
Fat: 0.6g
Saturates: 0g
Salt: 0g
Ingredients
Pannacotta
1 gelatine leaf
1 tbsp. of sugar substitute
100 ml water
1 tsp. lemon juice
500g low fat fromage frais
½ vanilla pod
Berry compote
200g mixed berries
1 tbsp. of sugar substitute
1 splash of crème de cassis, optional
Method
1. Prepare 4 ramekin dishes or small moulds, by lining them with cling-film or greasing them with a little flavourless oil.
2. Dissolve the jelly and 1 tbsp. of sugar substitute in 100ml of boiling water.
3. As this cools, slice the vanilla pod in half lengthways and scrape the seeds from 1 of the strips.
4. When the sweetened gelatine mixture is ready, stir in the lemon
juice, vanilla seeds and fromage frais, ensuring the mixture is smooth
and well combined.
5. Pour the mixture into the prepared ramekin dishes, cover and leave to set in the fridge for at least 4 hours.
6. To make your berry compote, add your mixed berries, the remaining
sugar substitute and a splash of crème de cassis, if using, to a
non-stick saucepan and slowly heat the berries for approximately 5
minutes.
7. Stir carefully to keep the fruit intact if possible and set aside to cool.
8. When you are ready to serve, tip the pannacotta onto serving dishes and serve with the berries.