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Festive Slimming World Desserts That Will Wow Your Guests

Festive Slimming World Desserts That Will Wow Your Guests

christmas baking
When I think about Christmas one of the first things that come to mind are the desserts. In fact, I often want to skip straight to dessert. There is something so wonderful about those festive treats that round off a magical day with the family.
Of course, I can never decide on just one dessert so I find myself having a bit of everything. I’ve made some amazing Slimming World desserts over the years and my family and friends were none-the-wiser.
They enjoyed a delicious dessert and were shocked to discover that it was actually completely on plan and a Slimming World recipe.
Here are some of my favourite Slimming World dessert recipes which you and your guests will love this Christmas. These recipes are from the official Slimming World website so they are tried, tested and totally on plan.
Apple Betty
If you like bread and butter pudding you will love this one. It reminds me of those same flavours and it has a lovely soft texture. This recipe can be made into individual cakes or one large cake depending on your preference. The whole recipe is 15 syns and each cake or slice works out at 2.5 syns which is brilliant.
You Will Need:
2 large eating apples, 50g Sultanas, 8 eggs, 4 level tablespoons of sweetener, 2 teaspoons of vanilla essence, 175g of fat-free yoghurt, a pinch of cinnamon
Peel and cut the apples and arrange on the bottom of your cake tin. Sprinkle 90% of the sultanas over the apples. Beat the eggs with the sweetener and vanilla. Add the yoghurt and beat again. Pour this mixture over the apples and sultanas. Scatter over the remaining sultanas, dust with cinnamon and bake for thirty minutes or until it has set. Enjoy warm or cold.
Double Chocolate And Berry Pavlova
This is such a stunning recipe. Sweet and fluffy meringue with a creamy fruit topping and some chocolate for that extra wow factor. This is a real crowd pleaser. The entire cake has 44 syns which works out at about 5/6 syns per slice.
You Will Need:
4 Egg Whites, Pinch Of Salt, 150g Caster Sugar, 1 level tablespoon cornflour, 1 teaspoon lemon juice, 100g plain quark, 175g of fat-free vanilla yoghurt, 1 level tablespoon sweetener, 350g mixed berries and 50g of chocolate chips.
Preheat the oven to a low-medium heat. Measure out a 20cm circle of baking parchment. Whisk the egg whites with the salt until they form soft peaks. While continuing to whisk slowly add the sugar, whisk in the cornflour and add the lemon juice. Spoon the mixture on to the circular piece of parchment and spread evenly out to the edges. Put into the oven and immediately reduce the oven heat to 140’C or gas mark 1. Bake for one hour or until meringue is crisp to the touch. Allow to cool and remove from the baking parchment transferring to a serving dish. Beat the quark, yoghurt, and sweetener together. Spoon over the meringue and top with the berries. Melt the chocolate and drizzle over the whole cake.
Banoffee Pie
Everyone loves Banoffee and it’s hard to believe that you can make such a delicious version for just 4 syns per serving. Your guests will be asking for seconds and at four syns a slice you could totally do the same.
You Will Need:
10 reduced fat digestive biscuits, 5 level tablespoons of low fat spread, 2 12g sachets of gelatine, 250g quark, 3 175g pots of Toffee Muller Light Yoghurt. 3 level tablespoons of sweetener, 1 teaspoon vanilla extract, 2 egg whites, 2 thinly sliced bananas, 2 tablespoons of sweet freedom chocolate sauce to drizzle over the top.
Preheat the oven to gas mark 5 and line a spring form tin with baking parchment. Place the biscuits in a bag and crush with a rolling pin. Melt the spread and add to the biscuits. Spoon mixture on to the tin and evenly spread across the bottom. Bake in the oven for fifteen minutes and set aside to cool. Dissolve the gelatine in 5 tablespoons of boiling water. Whisk the quark in a bowl until smooth. Stir in the yoghurt, sweetener and vanilla essence. Whisk the egg whites until stiff and fold into the quark mixture with the gelatine liquid. Spoon over the biscuit base and chill in the fridge for five hours. Remove the pie from the tin and place on a serving plate. Arrange the banana slices on top of the pie and drizzle the chocolate sauce on top.
Tracey is a happy mammy to four-year-old Billy. She is a breastfeeder, gentle parent and has recently lost five stone so healthy family eating is her passion! You can find her at