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.
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!
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!
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.
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.
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.
Every now and then you’re allowed to indulge, right? These delicious muffins will have you winning friends at work or on the playground. White chocolate and macadamia nuts are two ingredients that are meant to be together. Macadamia nuts are subtle in flavor and have a rare rich and creamy texture. They pair perfectly with white chocolate, which will take care of that sweet tooth of yours. The best thing about muffins or cupcakes is portion control – they are small and individually-packaged, allowing you to treat yourself to just one at a time.
1 stick butter
¾ cup raw sugar
½ tablespoon vanilla extract
1 cup half-and-half (sometimes called half cream)
1 ½ cups all-purpose flour
½ cup cake flour
1 tablespoon baking powder
¼ teaspoon salt
⅔ cup macadamia nuts
1 cup white chocolate chips
- Preheat oven to 350°F and line muffin tins with paper liners
- In a medium-large bowl, combine the flours and salt. Set aside.
- Cream the butter using an electric mixer. Once light and fluffy, gradually add sugar to the mix while continuing to churn. Crack eggs into mixer and keep slowly blending, scraping down the sides of the bowl as required.
- With mixer on low speed, add half-and-half and vanilla extract. Once added, increase speed to combine well.
- Add flour mixture and beat just until flour is incorporated.
- Using a spatula, fold in white chocolate and macadamia nuts.
- Evenly pour batter into muffin cups and bake for approximately 25 minutes or until golden.
Image via spicysouthernkitchen.com
This fabulous dessert has been developed by the head chef, Michael Robinson, at Margan Restaurant. Margan is an award winning restaurant in Broke Fordwich, a region of the Hunter Valley, and has recently been named as one of the top 10 Regional NSW restaurants by Gourmet Traveller Restaurant Guide 2014.
125 g self raising flour
1/2 teaspoon powdered ginger
½ teaspoon of mixed spice
1/2 cup brown sugar, firmly packed
2/3 cup light olive oil
2 free range eggs
2 cups grated carrot
1/2 cup chopped dates
½ cup chopped pistachio nuts
- Preheat oven to 180 degrees Celsius.
- Line an 18cm spring form bake tin with Gladbake (or similar).
- Sift flour, spices and sugar together.
- Lightly beat oil and eggs together and add to flour.
- Beat with an electric beater for about a minute until smooth.
- Fold in dates, nuts and carrots.
- Pour into tin and bake for an hour. Cool.
In the Margan Restaurant, it is served with fried carrot ribbons (shredded carrot – do this with a peeler – deep fried in clean oil, drained and cooled); vanilla creme anglaise and praline pistachios (toffee coated pistachios). Or a simple dusting of icing sugar works well.
Recipe by Head Chef Michael Robinson of Margan Restaurant based in the beautiful Broke Fordwich wine sub-region of the Hunter Valley. Known as ‘the tranquil side of the Hunter Valley’, the region offers an authentic, rustic and stunningly picturesque destination for travellers wanting a relaxed getaway. For more information visit brokefordwich.com.au.
Celebrate Mother’s Day by giving your mum a hug, a kiss and a lovely food inspired gift that’s homemade with love, thanks to Anathoth Farm and Barker’s of Geraldine. Anathoth Farm’s delicate Lemon Sponge Cake is layered with Anathoth Farm Lemon Curd and fresh berries to make a luxurious cake, fit for the queen of the castle. The inclusion of lemon curd in the frosting makes the icing light and fluffy with a hint of lemon. Finished with fresh berries, this Lemon Sponge Cake is truly something special.
Ingredients – Sponge Cake
1/3 cup of cornflour
1/3 cup of plain flour
1/3 cup of self-raising flour
4 eggs, at room temperature
2/3 cup of caster sugar
Tip: if you’re pressed for time purchase an unfilled double layer sponge cake to use
½ pottle of Anathoth Farm Lemon Curd – to fill
Mixed berries, to serve and fill
Ingredients – Lemon Curd Frosting
90g cream cheese
30g butter – cubed, at room temperature
¾ cup of icing sugar
- Grease 2 deep, 20cm round cake tins (or different tins, as directed in individual recipes) and line bases with baking paper. Sift flours and 1/4 teaspoon salt together three times to aerate.
- Preheat oven to 180C.
- Using an electric mixer, beat eggs and sugar in a large bowl on medium-high speed for 6 minutes, or until mixture is thick, pale and tripled in volume.
- Gradually sift flour mixture over egg mixture while simultaneously folding in with a large metal spoon until just combined. Divide mixture between prepared tins. To level batter, gently spin tins on kitchen counter. Bake for 20 minutes (or as directed in individual recipes), or until cakes have shrunk away from the sides slightly and spring back when gently touched.
- Turn out on to baking paper-lined wire racks. Carefully peel away baking paper, then leave to cool.
- Meanwhile, using an electric beater or kitchen mixer beat the cream cheese, butter, Anathoth Farm Lemon Curd and icing sugar until pale and creamy.
- When the cake is cooled, top one half with ½ a pottle of Anathoth Curd Lemon Curd and a selection of mixed berries, place the remaining half on top and place in the fridge to set for ten minutes.
- Remove the cake from the fridge, top with a the Lemon Curd frosting, decorate with mixed berries and serve.
Recipe created by Jessica of Daily Gluttony
How amazing is this Easter cake! Each slice reveals a cute bunny – the kids will love this. The recipe comes from Lindt Maitre Chocolatier Thomas Schnetzler and we think it’s the perfect Easter project!
“This is a rather simple cake that is turned into a stunning Easter treat that is combining two cakes in one. Imagine the delight when each time you
cut a slice, a cute bunny is revealed. Well worth the effort of creating the fudgy bunny centre. Of course you can have the fudge in any shape or just
the delicious lemon cake on its own but at Easter I like a special treat, I am sure you agree.”
Preparation time 30 minutes plus freezing and baking
Chocolate Fudge Centre
115g Butter, unsalted at room temperature
150g Dark brown sugar
1tbsp Cocoa powder
110g Plain flour
250g Lindt Excellence 70% Cocoa, melted and cooled
40g Lindt Excellence 70% Cocoa, finely chopped
180g Butter, unsalted
180g Caster sugar
2 Lemons, zest only
180g Plain flour (plus 1 tbsp for dusting the cake tin
1 1/2tsp Baking Powder
80g Lindt Excellence 70% Cocoa, chopped
80ml Lemon juice
80g Icing sugar
Lindt Ganache (recipe here)
1. For the Chocolate Bunny Centre, preheat the oven to 175°C.
2. Combine the butter and dark brown sugar and mix until pale. Add eggs one at the time, mixing well after each addition.
3. Sift together the flour and cocoa and gently mix into the butter mixture. Then add the melted chocolate.
4. Scrape down the sides and stir in the finely chopped chocolate.
5. Spread the mixture onto a tray lined with baking paper.
6. Bake for 15 minutes or until a dry skin forms but the centre remains soft. Set aside to cool slightly and then place in the freezer for 30 minutes.
7. Using an Easter themed cookie cutter of your choice (eg a bunny), cut out shapes and place them on top of each other, forming a Easter themed log.
8. Place in the freezer until lemon cake is ready.
Note: Don’t throw away off-cuts as they are perfect for making truffles (recipe here).
To make the lemon cake:
1. Cream the butter, sugar, lemon zest and salt until light and pale.
2. Add eggs one at the time, mixing well after each addition.
3. Sift together the flour and the baking powder and mix into the butter mixture.
4. Last, mix the chocolate chunks with little flour which prevents them from sinking and then mix through the cake batter.
To assemble the cake:
1. Grease a 19 cm cake tin and place the chocolate fudge log standing up in the center of the cake tin.
2. Gently place lemon cake batter around the fudge cake being careful not to move the chocolate centre.
3. Bake at 180°C for around 30 minutes or until a skewer comes out clean.
4. Mix together the lemon juice and the icing sugar to create a syrup. Using a skewer pierce some holes and brush the hot cake with the lemon syrup.
5. Set aside to cool.
6. Top with some chocolate ganache and a little lemon zest.
Chocolate? Hot cross buns? What’s your favourite Easter treat?