Healthy Desserts

Raw Cacao, Ginger And Avocado Mousse Recipe

To celebrate the release of The Detox Kitchen Bible, SHESAID has teamed up with authors Lily Simpson and Rob Hobson to bring you this amazing avocado mousse recipe. Yes, avocado in a sweet dish might seem a bit strange at first, however the duo insists that “it acts as a deliciously thick cream to bring the dark, bitter cacao and spicy ginger flavours together.”

RELATED: Wholesome Treats: Triple Berry Cheesecake Recipe

What’s more, cacao is said to help boost your mood and has a similar effect on the brain as being in love does – and with only 315 calories per serve, need we say more!?

Serves 4

Ingredients

2 tbsp coconut oil

2 avocados

1 vanilla pod, split open lengthways

1 tsp finely grated fresh ginger

3 tbsp coconut water

3 tbsp raw cacao powder

3 tbsp runny honey

Method

  1. Put the coconut oil in a small pan and heat gently for 5 minutes until melted. Remove from the heat.
  2. Whilst the coconut oil is melting, slice the avocados in half and remove the stones. Scrape all the flesh into a blender or food processor. Scrape the seeds from the vanilla pod and add to the blender.
  3. Add the grated ginger and coconut water and blitz until smooth. Now add the coconut oil along with the raw cacao powder and honey. Blitz for 2 minutes until completely smooth. (If you don’t have a blender you can mix everything together by hand although the texture may not be as smooth.)
  4. Spoon the mixture into four small ramekins or dessert glasses and leave to set in the fridge for 1–2 hours before serving.

The Detox Bible is now available at Dymocks

July 23, 2015

Healthy dessert alternatives

Every girl needs her chance to indulge, right? Unfortunately, most of us don’t want to suffer the expanded waistlines that come as a result of such free-feeding. Cater to your sweet tooth (without the extra calories) with these healthy dessert alternatives.

RELATED: A Busy Girl’s Guide to Staying Healthy

Mixed Berry Yogurt Panna Cotta

berry yogurt panna cotta

This panna cotta is based on yogurt (as opposed to cream) and is packed full of delicious berries. Summer berries – such as blueberries, raspberries and strawberries – are full of antioxidants and polyphenols, which help fight cancer and heart disease!

Quinoa cake recipe

quinoa cake

Unlike many flour-based cakes, this quinoa cake is low GI – meaning, it releases energy slowly throughout the day, keeping you full for longer. It has all the benefits of quinoa, including high protein and riboflavin, which can help migraine sufferers! This one is also a winner for the gluten intolerant!

Cranberry Oatmeal Bars

cranberry oatmeal bars

Pre-packaged muesli or granola bars from the supermarket are often full of sugar, preservatives and hidden sweeteners and additives that aren’t so great for you or your kids. These homemade oatmeal bars make a great snack and can help you monitor your child’s sugar intake.

Easy Watermelon Sorbet

watermelon sorbet

Sorbet is a great alternative to ice cream or gelato, as it is fruit-based and doesn’t include any fatty creams. While there is still quite a bit of sugar, this fruity delight retains some of the goodness of the fresh fruit you put into it.

Organic Raw Chocolate Balls

organic raw chocolate date balls

This snack is full of energy – make it a great afternoon snack to get you through the work day – without any added sugar! They are made from cocoa which is better than artificial chocolates and is a healthy antioxidant. Despite the lack of sugar, these raw chocolate balls will still appease your sweet cravings with yummy dates and honey.

November 14, 2014

Easy 2-Ingredient Nectarine Summer Icy Poles Recipe

It couldn’t be easier to make your own refreshing icy poles, and this recipe uses only two ingredients which you’ll always have on hand in summer. These natural icy treats are so much healthier than the sugar-laden store-bought variety so they’re great for kids. Try different stonefruit, like plums, apricots or peaches, or make a colourful combination.

Serves: 6

Ingredients

2 yellow nectarines, stones removed and cut into thin slices
1 1/2 cups orange juice

6 icy pole moulds

Method

1. Divide the nectarine between the icy pole holes. Fill up with the orange juice and freeze overnight or until frozen.

What’s your favourite summer dessert?

October 24, 2013

Yoghurt, Pistachio and Orange Cake Recipe

This lovely light yoghurt cake is flavoured with pistachios and oranges and drizzled with a delicious yoghurt icing, the perfect weekend baking project to serve for afternoon tea.

Preparation time: 20 minutes 
Cooking time: 50-60 minutes 

Serves: 12

Ingredients

100g whole pistachio nuts, shelled
1/2 cup organic self raising flour
1 1/4 cups fine semolina
1 tsp bicarbonate soda
1/4 cup brown sugar
3/4 cup (180g) five:am natural organic yoghurt or Vanilla Bean organic yoghurt
3 organic free range eggs
2/3 cup extra virgin olive oil
2 oranges, zest and juice
Pistachio nuts, to decorate

Yoghurt icing

1/2 cup pure icing sugar
3/4 cup (180g) five:am Vanilla Bean organic yoghurt

Method

1. Preheat oven to 180°C.

2. In a large mixing bowl, add pistachios, self raising flour, semolina, bicarbonate soda and sugar, mix well to combine.

3. In a separate bowl whisk together the five:am natural organic yoghurt, eggs and oil.

4. Add orange juice and zest to egg mixture.

5. Whilst stirring the flour mixture, slowly add yoghurt mixture until well combined. Rest for 5 minutes.

6. Spoon mixture into a greased 24cm cake tin. Bake in oven for 50-60 minutes or until cooked.

7. Allow cake to rest in the tin for 5 minutes before turning out onto a wire rack to cool.

8. When cool, drizzle yoghurt icing over cake and decorate with pistachio nuts.

Yoghurt Icing

1. Mix icing sugar and five:am Vanilla Bean organic yoghurt together until well combined.

2. Allow to thicken in the refrigerator for 30 to 60 minutes before spreading on cake.

Tip: Keep the frosted cake out of sunlight or heat, as this frosting easily melts.

What are you baking this weekend?

October 10, 2013

Healthy Chocolate Cake Recipe

This recipe for sugar, dairy and gluten-free chocolate cake is packed with superfoods and is a piece of cake to make (pun intended!).

This healthy chocolate cake recipe is an adaption from a Nigella recipe, but changed to suit the parameters of my diet: soy, dairy, sugar and gluten free – and organic where possible. It also has a low glycemic index.

My favourite thing about this recipe is the amount of good things in it; particularly the coconut oil, cocoa powder and almond meal.

Pure, virgin coconut oil is nature’s best source of lauric acid, high in vitamins K and E which is great for your heart and cholesterol, fights bugs to keep you healthy, and has amazing properties for your skin and hair.

Cocao powder is super high in antioxidants (flavonoids), has phenethylamine which works as a mood elevator and has the ability to reduce the risk of blood clots, boost cognitive performance and lower high blood pressure.

Almond meal is packed with protein, antioxidants, monounsaturated fats (the good ones), and vitamin E, magnesium and potassium and is great for digestion.

This makes a small cake, so double the quantities if you’re using a regular cake pan.

Ingredients

1/3 cup coconut oil
3 tablespoons cocao powder
1/4 cup boiling water
1 teaspoon vanilla extract
3/4 cup almond meal
1/4 teaspoon baking soda
Small pinch salt
1/2 cup coconut sugar
1 egg
Small shake desiccated coconut

Method

1. Preheat oven to 170°C, oil and paper a small (11cm) cake tin.

2. Sift cocoa and whisk with boiling water, add vanilla extract and leave to the side to cool (not in the fridge, if the mixture is too cold it will affect the coconut oil later).

3. Combine almond meal, salt and baking power in a small bowl.

4. In a separate bowl, combine sugar, oil and egg, and beat with an electric mixer. Make sure the coconut oil is liquid. Whisk until creamy. With the beater on a low setting, slowly add the cocoa mix and almond mix. If too runny, add a dash of desiccated coconut.

5. Pour into the cake tin and bang the tin on the tabletop to even out the mixture. Bake for about 25 minutes (or an hour for a larger cake). I find the best way to check if the cake is ready is to see if the sides of the cake have come away from the tin slightly, and to skewer the centre, it should still be slightly moist. Just try not to open to oven unless you have to – it makes the centre of the cake sink.

6. Remove from oven, leave to cool in the cake tin for 10 minutes, and then remove from tin and leave to cool on wire rack.

What’s your favourite healthy dessert recipe?

Kate Jones blogs about writing and pop culture at Calvicle Capitalism.

October 7, 2013

Healthy Desserts: Mixed Berry Yoghurt Panna Cotta Recipe

When you want to satisfy a sweet tooth but don’t want to overindulge, it’s not always easy finding healthy dessert ideas. This mixed summer berry yoghurt panna cotta is creamy and decadent, without the fat or calories.

And with October’s Breast Cancer Awareness Month around the corner, this pretty pink dessert would be a showstopper to serve at any pink-themed high tea or morning tea you might be hosting or attending.

Even better, SKI has pledged to donate $350,000 to fund a McGrath Breast Care Nurse and has turned its 1kg pots of D’lite, Divine and Soleil pink for a limited time only.

Preparation time: 15 minutes plus 2 hours to set 

Serves: 4

Ingredients 

2 leaf gelatine sheets (14g)
150g summer berries, fresh or frozen
125g fresh raspberries
350ml Ski D’lite Smashed Berry yoghurt (99% fat free)
400ml reduced fat milk
30g caster sugar
100g Ski Divine Vanilla Creme yoghurt

Method

1. In a bowl add some cold water and the leaf gelatine; the leaf gelatine should be covered with the water.

2. In a saucepan add the sugar and the milk, place on stove and heat up, stirring to dissolve the sugar. Bring the milk mixture just to the boil and take off the heat.

3. In a food processor blend the summer berries to a puree.

4. Remove the gelatine sheets from the cold water, they should be soft and pliable, add them to the hot milk mixture and stir through until dissolved.

5. Add the summer berry puree and the berry yoghurt to the hot milk mixture and stir through.

5. Pour the finished hot milk mixture into serving glasses and place in the refrigerator to set (minimum time 2 hours).

6. To serve: using a tablespoon scoop a spoon full of vanilla yoghurt on top of the panna cotta. Arrange fresh raspberries on top of the vanilla yoghurt and serve.

What are your favourite pink recipe ideas?

September 26, 2013

Best Baking Recipes: Little Pear and Vanilla Cakes

How sweet are these lovely pear and vanilla cakes? They make a wonderful alternative to your morning muffin, or serve as an elegant afternoon tea treat. The aroma of baking pears and warm vanilla is heavenly!

Makes 12

Ingredients

2 litres water
2 2/3 cups (370g) caster sugar
1 vanilla bean, split and seeds scraped
12x 125g Beurre Bosc pears, peeled and cored

Vanilla cake

125 g butter, softened
2/3 cup (150g) caster sugar
2 eggs
1 1/4 cups (190g) self-raising flour, sifted
1 teaspoon vanilla extract
1/2 cup (125 ml) milk

Method

1. Place the water, sugar and vanilla in a saucepan over low heat and stir until the sugar is dissolved.

2. Add the pears, cover with a round of non-stick baking paper and a lid, and cook for 25–30 minutes or until tender.

3. Drain on absorbent paper, set aside and allow to cool.

4. Preheat oven to 160°C. Place the butter and sugar in the bowl of an electric mixer and beat for 8–10 minutes or until pale and creamy.

5. Gradually add the eggs and vanilla, beating well after each addition.

6. Fold in the flour and milk.

7. Line 12x 1 cup (250ml) capacity muffin tins with paper cases and spoon ¼ cup (60ml) of the mixture into each case.

8. Carefully push in the pears and bake for 30–35 minutes or until cooked when tested with a skewer.

Recipe: Australian Pears

What’s your favourite morning tea treat?

September 16, 2013

MasterChef Adam Liaw’s Custard Apple And Honey Frozen Yoghurt

MasterChef Adam Liaw makes a simple frozen yoghurt flavoured with luscious custard apple and honey – perfect for breaffast with granola or as a dessert the whole family will love.

Makes about 750ml

Ingredients

3 cups organic full-cream yoghurt

1 cup custard apple pulp and juice (about 1 large custard apple, or you can use frozen pulp)

3 tbsp honey

Method

1. Line a fine sieve with muslin or a clean tea towel and place it over a large bowl. Pour the yoghurt into the muslin and leave in the fridge to strain for at least 2.5 hours but preferably overnight.

2. Put the strained yoghurt into another large bowl and mix through the custard apple pulp and honey until well combined.

3. Freeze in an ice cream maker for 1 hour and then transfer to the freezer to set for a further 2 hours. If you don’t have an ice cream maker, you can just freeze this mixture in a large bowl in the freezer, whipping vigorously with a whisk at 45 minute intervals until it is set (about 3-4 hours).

Do you prefer ice cream or frozen yoghurt?

April 19, 2013

Healthy Breakfast Ideas: Grape And Yoghurt Parfait

Looking for some healthy breakfast inspiration? This grape and yoghurt parfait looks luxurious but is quick to whip up and is packed with calcium, vitamins and fibre!

Ingredients

1 cup mix of whole red and green grapes plus another 2-3 whole grapes for garnish

50 grams of good quality muesli

¾ cup of good quality Greek yoghurt

Fresh mint sprigs for garnish

1 tablespoon of honey

Method

1. Using 6 x 250ml capacity glasses, place a generous amount of yoghurt in the bottom of the glass followed by ¾ of the muesli, all the green grapes, another dollop of yoghurt, red grapes, remaining yoghurt and the remaining muesli.

2. Garnish with a few mint leaves and 2 whole grapes.

3. Drizzle with the honey and serve immediately.

Tip: You can have these ready in advance in clear plastic cups wrapped tightly with plastic wrap to take to picnics. Pack honey separately to serve.

What’s your go-to healthy breakfast?

March 5, 2013

Gluten-Free Bread And Butter Pudding

Nutritionist and dietician Susie Burrell shares a delicious, easy recipe for gluten-free bread and butter pudding – whether you’re cooking for coeliac friends or not, you’ll love this dessert!

Ingredients – serves 6

6 slices of PureBred White Farmhouse Loaf

½ cup marmalade

¼ cup sugar

3 eggs

2 cups milk

½ cup dried cranberries (craisins)

2 tsp. grated lemon rind

½ tsp. vanilla (or the seeds from the pod)

Method

1. Cut Pure Bread in triangles and spread with marmalade. Layer in an oven-proof dish.

2. Add Craisins and lemon rind. Beat eggs and milk together with vanilla and pour over bread. Bake at 180ºC for about 30 minutes. Serve with 1 dollop of cream.

Which recipe would you like to see get a gluten-free makeover?

January 25, 2013

White Peach Eton Mess

Messed up your meringues? Don’t throw them away – make Eton Mess! Or try this version using amaretti biscuits, the almond flavour goes really well with juicy summer white peaches and vanilla-scented cream.

Ingredients – serves 4

¼ cup raspberry jam

2 ripe white peaches

60ml (1/4 cup) amaretto

150ml pouring cream

250g tub mascarpone

2 tsp vanilla bean paste

40g amaretti biscuits, roughly broken into pieces

30g toasted flaked almonds, plus extra to garnish

Method

1. Cut 1½ of the peaches into 1.5cm pieces. Add jam and ¼ cup water to a small saucepan over
medium heat, stirring until sugar has dissolved. Bring mixture to the boil, then reduce to
medium-low and simmer for 5 minutes until thickened slightly. Remove from heat and add
chopped peaches. Transfer to a small bowl and place in the fridge to cool.

2. Whisk cream, mascarpone, and vanilla in a bowl until well combined. Fold through amaretto and
almonds until just combined.

3. Thinly slice remaining peach. Layer cooled peach and mascarpone mixtures in bowls. Garnish
with remaining peach slices and almond flakes to serve.

What’s your favourite summer dessert?

January 11, 2013

Very Cherry Trifle

Cherries scream summer, so does trifle! Combine them and you have a delicious dessert – serve them in mismatched vintage glasses for a really elegant look for holiday entertaining.

Ingredients – makes 6?

1 tbs kirsch

2 tbs cherry jam

cup icing sugar

250g mascarpone

250g Greek yoghurt

6x3cm slices butter cake

¼ cup toasted slivered almonds

6 whole cherries, to garnish

Sour cherry jelly
3 sheets titanium gelatine leaf

600ml sour cherry juice

Method

1. Bring sour cherry juice to a simmer in a small saucepan over medium heat.

2. Soak gelatine leaves in cold water for 5 minutes until soft. Squeeze out any excess water and add to sour cherry juice, stirring until gelatine has dissolved.

3. Evenly divide mixture into large individual glasses (about 500ml in capacity) and distribute cherries amongst the glasses too. Place in fridge for 3 hours or until set.

4. Stir kirsch, jam and icing sugar into mascarpone and yoghurt until combined.

5. Cut butter cake slices into 3 fingers and place on top of jelly.

6. Spoon over mascarpone mixture, sprinkle with almonds and garnish with cherries.

What’s your favourite cherry recipe?

December 28, 2012

Poached Figs In Rosewater And Honey

This Middle Eastern-inspired dessert will transport you on an exotic culinary adventure using only a few ingredients. The leftover syrup is delicious drizzled over yoghurt or ice cream.

Serves 4

Ingredients

1 cup honey

2 tsp Queen Rosewater Essence

4 large fresh figs

1 cup thick Greek yoghurt

Extra 2 tbs honey

1 tbs pistachio kernals, finely chopped

Method

1. Place honey, Queen Rosewater Essence and 1 tbs water into a deep saucepan. Stir over a medium heat until combined and mixture comes to a simmer.

2. Using a small sharp knife, cut a cross on the top of each fig through the stem open slightly. Add figs to honey, standing up. Cook for 1 minute spooning honey mixture constantly over fruit whilst cooking. Transfer figs to a plate. Pour liquid into a jug.
Put yoghurt into a bowl. Add extra honey and ripple through yoghurt. Transfer figs to serving plates.

3. Pour syrup over figs and spoon yoghurt on the side. Sprinkle with pistachios and serve.

Baklava? Poached fruit? What is your favourite Middle Eastern dessert?

March 8, 2012