I’ve come to the realisation that I have an addiction… to raspberries! I thought it was strawberries but my love for them is waning; to be fair to the humble strawberry, when they are big and juicy in the summer, I can eat a whole punnet of them without thinking, but force-grown, overpriced ones in winter cloud my judgement. But a raspberry, its still nice and tart, deep in colour and so tasty; that at this time of the year they go well with my breakfast. If you read the blog you’ll be nodding your head in agreements; there have been raspberry baked oats, chocolate and raspberry cupcakes, summer tarts, raspberry and vanilla cake… there’s been a lot of raspberries, but there’s always room for another one, and this time its raspberry chocolate pots!
How’s everyone doing? Are you as glad as I am that, what seemed to be, the longest January on record is over? That first month of the year always seems such a long slog after December, but you should now be really settled into any new routines or resolutions that you made. They say once you’ve done something at least 21 times, or for 3 weeks, it becomes less a chore to do and more routine. I wish someone give my body the message when I’m dragging myself out of bed at 6am for a swim; it’s still feeling a little on the difficult size, but half a stone down in January is worth it!
A plethora of healthy versions of good old favourites appear more frequently on Crumbs and Corkscrews at this time of the year; if you hang on a month or so the full-fat, full-sugar versions will be back; just give me a headstart in the low-fat, low-sugar stakes first. That being said, just because I’m being good doesn’t mean that I have to stop enjoying my food, and avoiding foods all together only makes me want them more. Don’t be fooled by people that will tell you that they don’t miss their favourite food when they’ve cut it from their diet; its a favourite food for a reason, hehe! I know that as soon as I say no more bread, what I really want is a thick slice of fresh homemade bread, toasted and smothered in butter and Marmite. So rather than saying no bread, I watch how much I have and usually save it for the weekend, when its bread and cheese heaven time. However, everything in moderation is key.
So picture a chilly evening curled up on the sofa reading Mr Tom Kerridge’s latest offering, Lose Weight for Good, and I spy some naughty looking choc-orange pots; under 200 calories bonus, but orange; the disappointment. I’m one of the few people that I know that really don’t like chocolate and orange together. Terry is welcome to his chocolate oranges at Christmas, they do nothing for me. Undeterred and taking inspiration, coupled with my raspberry addiction there had to be a way to whip these into raspberry chocolate pots that would keep me ploughing on through the healthy eating phase.
I’ve said it before, you can’t go wrong with raspberries and chocolate together, and these pots really do hit all briefs for healthy eating with a side of naughtiness. The chocolate custard is smooth and creamy, and the tart sweetness of the raspberries give these pots that extra edge. You could bring the tartness down a notch with strawberries when they’re in season, but I think the raspberries are bang on, and the best thing they’re simple to make and take minutes to prepare.
Hope that you enjoy this recipe as much as I do. Give my take on raspberry chocolate pots a go and let me know how you got on. Please rate the recipe and leave me a comment below if you do!
Raspberry & Chocolate Custard Pots
Yield 4 Pots
Decadent, indulgent and guilt-free, these raspberry and chocolate custard pots will satisfy any sweet tooth from twitching without thinking about hitting the gym!
- 150g Raspberries, fresh or frozen
- 2tsp Vanilla Extract
- 1tbsp Icing Sugar
- 400g Low-fat, ready-made custard
- 1 Shot Fresh Espresso
- 80g Dark Chocolate
- Light Squirty Cream
- In a small bowl, add 100g raspberries, 1 teaspoon vanilla extract and the icing sugar. Use a hand blender to blitz them all together.
- Divide the remaining raspberries between 4 glasses, keeping back 4 raspberries for decoration. Spoon over the raspberry sauce.
- In a heavy-bottomed saucepan, add the ready-made custard, espresso and the remaining vanilla extract. Mix together over a medium until the custard is warmed through.
- Break the chocolate into smaller pieces and add to the custard. Stir through until the chocolate has melted.
- Divide the chocolate custard equally into the glasses, over the raspberries.
- Set aside to cool before putting in the fridge for 3 hours. The custard will not completely set.
- When ready to serve, add a shot of light squirty cream, a fresh raspberry and grate a little chocolate over the top.
Raspberry and Chocolate Custard pots will keep in the fridge up to 2 days.
Switch out the raspberries for strawberries, or use white chocolate instead of dark.
Serving Size 125g
Amount Per Serving
% Daily Value
Total Fat 6.7 g
Saturated Fat 4.2 g
Cholesterol 30 mg
Sodium 133.4 mg
Total Carbohydrates 24.6 g
Dietary Fiber 1.5 g
Sugars 19.5 g
Protein 4.4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.