The 5 ‘Nozempic’ desserts to help you shed 1st by Christmas AND keep that fat jab weight off

ARE you a slave to the biscuit tin, a sucker for sweets and consumed by your choc cravings?

If your life is governed by a sweet tooth, dieting can feel almost impossible. Not any more! This week The Sun has brought you our new ‘Nozempic’ diet plan, in partnership with Slimming World, and after brekkie, lunch and dinner as well as family feasts and fakeaways, today it’s dessert…

And the best bit? You can enjoy your favourite sweet treats and still lose up to a stone by Christmas.

What’s more, if you have reached your weight-loss goal, with the help of a trust fat jab, Slimming World’s delicious recipes can help you maintain that weight.

Today, we show how you can stay in shape while still enjoying decadent desserts, such as chocolate and cherry mousse, and rhubarb and ginger crumble, when enjoyed as part of Slimming World’s healthy eating plan.

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Chocolate and cherry mousse

Serves 4 – ready in 20 minutes, plus chilling

YOU NEED:

• 60g plain chocolate (at least 70% cocoa)
• 3 large eggs, separated*
• 1 level tbsp sweetener granules
• Fresh cherries, halved and pitted, to decorate

METHOD: Set aside one square of chocolate. Melt the rest in a heatproof bowl placed over a pan of gently simmering water, without stirring.

Leave to cool for 5 minutes. Add the egg yolks and sweetener to the chocolate, then whisk until smooth. Put the egg whites in a clean, glass bowl.

Beat with an electric hand whisk until they form medium-stiff peaks.

Using a metal spoon, add a large spoonful of egg whites to the chocolate, folding it through to loosen the mixture. Gently fold in the remaining egg whites. Divide the mousse between 4 dessert glasses, cover with cling film and chill for an hour.

Remove the cling film. Top with the cherries and a grating of chocolate from the remaining square.

• Pregnant women, the elderly, babies and toddlers are advised not to eat raw or partially cooked eggs, unless eating eggs showing the British Lion stamp.

Apple and sultana strudel

Serves 6, ready in 1 hour

YOU NEED:

• 400g Bramley apples, peeled, cored and thinly sliced
• 2 tsp lemon juice
• 15g sultanas
• 1 tsp ground cinnamon
• 1 level tbsp sweetener granules
• Low-calorie cooking spray
• 3 x 39g filo pastry sheets
• ½ level tsp icing sugar
• Fat-free natural yoghurt, to serve

METHOD: Preheat your oven to 180C/fan 160C/gas 4.

Put the apples in a bowl with the lemon juice, sultanas, cinnamon and sweetener, and toss until well combined.

Line a large baking tray with baking paper and spritz with low-calorie cooking spray. Lay a sheet of filo on top of the paper, spray with more cooking spray, then repeat with the remaining filo sheets.

Spread the apple mixture down the centre of the pastry, leaving a 1-inch gap at each end. Fold the 2 ends over onto the filling, then fold one of the long sides over the top.

Brush the remaining unfolded side with a little water, then carefully fold that over the top to enclose the filling.

Carefully flip the strudel over so that the seam is on the underside, then spray with more low-calorie cooking spray.

Bake for 35-40 minutes until crisp and golden. Leave to cool for 10 minutes, then evenly dust with icing sugar.

Cut into 6 equal slices and serve with the yoghurt.

Baked peach custards

Serves 6, ready in 55 minutes

YOU NEED:

• Low-calorie cooking spray
• 3 level tbsp plain flour
• 40g caster sugar
• 1 level tbsp sweetener granules
• 2 medium eggs, plus 2 medium egg yolks
• 200ml skimmed milk
• 1 tsp vanilla extract
• 200g canned peaches in juice, drained and sliced
• ½ level tsp icing sugar

METHOD: Spray 6 x 150ml ramekins with low-calorie cooking spray and place on a baking tray. Sift the flour into a large bowl, stir through the sugar and sweetener, then make a well in the centre.

Add all of the eggs and whisk until smooth. Gradually whisk in the milk and vanilla extract.

Set aside for 10 minutes. Meanwhile, preheat your oven to 180C/fan 160C/ gas 4.

Equally divide the peaches between the ramekins and pour the batter on top.

Bake for 25-30 minutes (the custards will deflate once you’ve removed them from the oven).

Evenly dust with the icing sugar and serve.

Rhubarb and ginger crumble

(Serves 4, ready in 40 minutes)

YOU NEED:

• 500g fresh rhubarb, cut into 5cm pieces
• Juice of 1 orange
• 4 level tbsp sweetener granules
• ½ tsp ground ginger
• For the crumble:
• 25g plain flour
• 1 level tbsp low-fat spread
• 2 plain digestive biscuits
• 1 level tsp sweetener granules
• ¼ tsp ground ginger
• Fat-free natural fromage frais, to serve

METHOD: Preheat your oven to 180C/fan 160C/gas 4. Combine the rhubarb with the orange juice, sweetener, ginger and 4 tbsp water in a medium ovenproof dish. Roast for 10 minutes until softened.

Meanwhile, for the crumble, tip the flour into a bowl, add the spread and rub together until the mixture resembles breadcrumbs.

Put the biscuits in a food bag and crush with a rolling pin until they’re a crumbly texture. Stir the biscuit crumbs, sweetener and ginger through the flour mixture.

Evenly sprinkle the crumble over the roasted rhubarb. Bake for 20 minutes until the topping is golden brown and the filling is bubbling.

Equally divide between 4 bowls, then dollop over the fromage frais.

Crème brûlées with raspberries

(Serves 4, ready in 45 minutes, plus cooling and chilling)

YOU NEED:

• 350ml skimmed milk
• 2 level tsp cornflour
• 4 medium egg yolks
• 1 level tbsp sweetener granules
• ½ tbsp vanilla extract
• 40g caster sugar
• Fresh raspberries, to decorate

METHOD: Preheat your oven to 190C/fan 170C/gas 5.

Pour the milk into a saucepan and place over a low heat. Warm through until steaming, then set aside.

In a mixing bowl, stir together the cornflour, egg yolks, sweetener and vanilla extract. Slowly whisk in the warm milk to make a thin, smooth custard. Divide the custard between 4 x 150ml ramekins.

Place them in a baking tin, then pour in some freshly boiled water, so it comes halfway up the sides of the ramekins.

Bake for 30 minutes, until the custard has set. Set aside to cool for 30 minutes, then chill for up to 24 hours.

When you’re ready to serve, divide over the sugar. Set your grill to its highest setting, then put the brûlées directly underneath the grill for 5-6 minutes, or until the sugar caramelises.

Leave to harden for 5 minutes, then serve with the raspberries.