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.
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
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
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?