Booze meets Ben & Jerry’s. What’s not to love?
With half the calories, you can eat twice as much.
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.
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.
It’s no secret that Australians are fussy about coffee. Harris Coffee has spent around 130 years proudly roasting and blending their beans for the discerning Aussie tastebud. And what a way to end a long, working week than with a Harris vanilla espresso martini. It’s the perfect cocktail to ease you into cooler weather, with a lovely vanilla twist!
Time 10 minutes
30ml of Harris Coffee Vanilla Espresso mix (mix together freshly ground and brewed Harris Espresso coffee and fresh vanilla beans and leave for a few minutes so the vanilla can infuse into the rich Harris coffee)
45ml good quality Jamaican or Caribbean rum
15ml Kahlua coffee liqueur
5ml egg white (1 part egg white to 2 parts water)
5ml vanilla sugar syrup
- Pour ingredients into a shaker filled with ice, shake vigorously, and strain into a chilled martini glasses. It should have a nice “crema” froth like an espresso.
- Garnish with 3 Harris coffee beans and grated dark chocolate.
If your favourite flavour is Caramello, then you’ll love this decadent mousse with a sprinkle of salt! So spoil yourself (and your family and friends) this weekend by indulging in a little sweet treat, rich with homemade goodness with ease and simplicity to boot.
Preparation 20 minutes
Cooking 10 minutes
220g Cadbury Dairy Milk Caramello, broken into pieces
1 cup thickened cream, softly whipped
2 eggs, separated
100g Cadbury Dairy Milk Caramello , roughly chopped for serving
Salt flakes, for serving
- Melt the chocolate gently in a bowl over simmering water. Set aside to cool for 15 minutes.
- Whisk the egg yolks into the chocolate, then fold in the cream. Beat the egg whites until soft peaks form. Stir one third of the whites into the chocolate to loosen, and then fold in the remaining whites. Spoon into small serving glasses and chill until required.
- Top each mousse with extra Caramello and a few salt flakes.
Note: For an extra special treat/grown up dessert, why not spoon the mousse into prepared chocolate cups then refrigerate until required.
Just in case you missed the chance to make your mum’s day today, make it up to her with this amazing and inspiring recipe to remind her how special she is the next chance you get.
Preparation time: 30 minutes
Cooking time: 5 minutes
1¼ cups sweet biscuit crumbs
80g butter, melted
500g Philadelphia Block Cream Cheese, softened
¾ cup caster sugar
¼ cup ruby grapefruit juice
3 teaspoons gelatine dissolved in ¼ cup boiling water
1 cup thickened cream, softly whipped
¾ cup sugar
1/3 cup water
2 teaspoons rosewater
2-3 ruby grapefruit, segmented
1/4 cup pistachio nuts, for decoration, optional
- Combine the biscuit crumbs and butter then press into the base of a greased and lined 20cm round springform pan. Chill.
- Beat the Philly and sugar with an electric mixer until smooth. Add the juice, beat well, then stir in the gelatine. Gently fold through the cream then the pour mixture over the prepared base. Refrigerate for 3 hours or until set.
- Combine the sugar and water in a saucepan and stir over the heat until the sugar has dissolved then bring to the boil. Reduce the heat and simmer for approx. 10 minutes until thickened. Stir through the rosewater and cool. Decorate the cheesecake with grapefruit segments and a drizzle of syrup, sprinkle over the pistachios prior to slicing.
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
The glorious combination of chocolate and strawberries is one of life’s simple pleasures. If you’re planning a party, chocolate coated fruit is quick to prepare and even quicker for your grateful guests to devour.
250g Well Naturally Sugar Free Dark Chocolate Melts
Freeze dried raspberries
Pineapple, cut into bite-sized pieces
Nuts or coconut (optional)
- Fill a saucepan with water to 1/3 full. Place the saucepan over medium heat and bring to a simmer, not a boil.
- Take a glass bowl and rest it over the saucepan, ensuring that the bowl does not touch the water. You have now created a double boiler.
- Place 2/3 of the chocolate into the glass bowl and reserve 1/3 for later use.
- With a wooden spoon, gently stir the chocolate as it melts. Place a cooking thermometer into the chocolate and melt chocolate to 45 degrees C. Remove the bowl from the heat and place on a bench top.
- Add the remaining 1/3 of the chocolate to the melted chocolate mixture and stir constantly with your wooden spoon until the chocolate’s temperature comes down to 32 degrees C and the chocolate has melted. You should have glossy, melted chocolate ready for decorating.
- Line a baking tray with baking paper and pour the chocolate mixture onto the paper.
- Dip a raspberry into the chocolate, allowing the chocolate to coat half of the berry/pineapple. Remove from chocolate allowing any excess to drip back into the bowl and then dip into the nuts or coconut. Place the raspberry and pineapple pieces on the tray lined with baking paper and repeat this process until you have used all of the fruit.
- Place chocolate-dipped fruit in the fridge for 20 minutes or until the chocolate has set.
A childhood classic, these choc-chip cookies are the perfect balance of chew and crunch, with a nutty sweetness that will attract more hands to the cookie jar.
3 large ripe bananas, mashed
1 tsp vanilla extract
60g coconut oil
120g rolled oats
60g almond meal
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
100g flaked almonds
20g natural popcorn, popped
150g Well Naturally Sugar Free Dark Chocolate Melts
- Preheat a fan forced oven to 180Åã C and line a baking tray with baking paper.
- In a large bowl combine the wet ingredients. In a second bowl combine all of the dry ingredients except for the chocolate, almond flakes and popcorn.
- Transfer the dry ingredients and combine with the wet ingredients, ensuring you combine well with a wooden spoon. Toss in the chocolate pieces and almond flakes and stir well to combine.
- Roll about a tablespoon of the mixture in your hands to create a small ball, place onto the lined baking tray and continue until you have rolled all of the mixture. Allow enough space between the balls for expansion when baked.
- Transfer to the preheated oven and cook for 14 minutes. The cookies will be a light brown colour on top and a darker colour on the bottom.
Looking for an Easter treat that will have all of your friends and family praising you for the entire long weekend? This sweet treat from Dairy Australia is a real showstopper. “Cheesecake is always a crowd pleaser,” food director Amanda Menegazzo said. “If you want a break from all the chocolate on Easter Sunday, our Baked Vanilla Spice Cheesecake with Coconut Topping makes an absolutely stunning dessert!”
Makes a 24cm cheesecake
Preparation Time: 25 minutes
Cooking Time: 70 minutes + cooling time
150g plain sweet biscuits, crushed
100g Australian butter, melted
750g Australian cream cheese, softened
1 cup caster sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
300ml carton Australian sour cream
60g Australian butter, extra, melted
1/2 cup brown sugar
1/4 cup Australian milk
11/2 cups shredded coconut
Assorted Easter eggs and ribbon, to decorate
1. Line the base and sides of a buttered 24cm spring-form pan. Mix together the crumbs and melted butter then press into the base of prepared pan.
2. Beat the cream cheese and caster sugar with an electric mixer until smooth. Beat in the eggs until just combined, then mix in the vanilla and spices and sour cream. Pour the mixture over the base. Bake the cheesecake at 160⁰C for 50 minutes.
3. Meanwhile, for the topping, combine extra butter, brown sugar, milk and coconut and stand for 10 minutes.
4. After 50 minutes baking time, sprinkle topping over the cheesecake and bake for a further 15-20 minutes or until golden. Cool completely in the oven with the door ajar, then refrigerate for several hours or overnight.
5. To serve, remove the cake to a serving plate, decorate with eggs and wrap with a ribbon if desired.
- Speckled candy coated chocolate eggs are available in most major supermarkets. Alternatively, pile assorted Easter eggs, both wrapped and unwrapped in the centre of the cake.