healthy Archives - Sugar et al

Skinny Berry Frozen Yoghurt Cheesecake

3|10|2017

We are huge fans of cheesecake at home. The only thing that stops me from making them frequently are the calories that come with it. Most cheesecakes are heavy. First cream cheese, then either eggs or gelatine and a rich crust to go with it. So I figured out a relatively healthier way of eating cheesecake whilst keeping it simple and sweet. I used store bought frozen yoghurt that already had a delicious berry flavour to it and mixed it with Light Cream cheese. For the crust, I chose a gluten free option with the goodness of almonds and dates.

It’s Spring here in Australia and the weather is warming up, so freezing the cheesecake not only firms it up but also makes it the perfect make ahead dessert for all your Spring and Summer parties. Fresh berries and edible flowers complete this absolutely delicious cheesecake. Delightful, vibrant and very summery.

Skinny Berry Frozen Cheesecake
Makes an 8 inch round cheesecake

1 cup raw almonds
2 dates
2 tablespoons coconut oil, melted
600 ml (approx 2/3 tub Frozen Yoghurt) (I used Proud and Punch, the more the berries)
250 g light cream cheese
1 tbsp honey
Fresh berries, to serve
Edible flowers, to serve (optional)

Thaw the Frozen Yoghurt for 30 minutes. Process the first 3 ingredients for the crust in the bowl of your food processor and process into a fine sticky paste. Transfer the mixture on to an 8 inch springform pan and press down to form an even crust. Place in the freezer for 15-20 minutes while you make the filling.

Beat the Light cream cheese till light and fluffy. Add the Frozen Yoghurt and honey and beat together until smooth and well blended. Pour on to the prepared crust, Tap the pan very gently on your kitchen counter to get rid of air bubbles. Freeze for at least 6 hours, preferably overnight. When ready to serve top with fresh berries. Cut into slices and enjoy.

White Chocolate Panna Cotta

26|02|2017

White Chocolate Panna Cotta served with fresh strawberries, dried pomegranate seeds and cocoa nibs for a delicious sweet treat that comes together in minutes and is also gluten free.

My children refer to the Panna Cotta as a ‘milk jelly’! Sweet, creamy, jiggly and so delicious, it looks like a dessert that one would have spent time to create wherein the truth is that it is one of the quickest things to make. The fridge does all the work for you. Just like you would flavour milk or any other form of dairy, the Panna Cotta works on the same principle. After all it is a ‘jellified’ or rather version of milk. The beauty of this dessert is that it is incredibly versatile! Whether you like yours light or decadent or even extra creamy, you can choose between milk, half and half or cream. For people who are lactose intolerant, easily swap milk with dairy free alternatives nut milks, coconut milk, rice milk to name a few. For more healthier variations use buttermilk, yoghurt and natural sweeteners like honey or maple syrup. Want something exotic? The dairy can be infused with rosewater, lavender, spices, fruit purees or citrus zest! Finally, how can there not be a chocolate version of this dessert? It is equally lovely infused with white, milk or dark chocolate but White Chocolate Panna Cotta is my favourite especially with red berries. It’s one of the most delicious pairings ever.

White Chocolate Panna Cotta
Serves 4

1/2 cup + 2 tbsp milk
300 ml thickened cream
100 g white chocolate, roughly chopped
2 tbsp castor sugar (or more if you like it sweeter)
11/2 tsp powdered gelatine
Berries, to serve
Cocoa nibs/chocolate chips, to serve

Place the 1/2 cup milk, cream, chocolate and sugar in a saucepan over low heat and cook till chocolate is melted and mixture is smooth (Do not boil.) Remove from heat.Place the 2 tbsp milk and gelatine together in a a small bowl and allow the gelatine to bloom (about 1-2 mins). Pour this gelatine mixture into the saucepan with the milk-cream mixture and mix till blended.

Cool to room temperature and pour into moulds/serving glasses. place in the refrigerator to set (about 4-5 hours). Serve with fresh fruit and cocoa nibs.

Chocolate Zucchini Cake

27|10|2016

I have taken pride in being an ardent lover of fruits and vegetables all my life. Even when I was little girl and saw my cousins removing bits of cooked beans and beetroot from their stir fries and stews, I was never the one to complain or follow suit. I have a similar or maybe slighter greater love for Chocolate and though I enjoy both in different ways, I seldom like to mix the two loves. Because, why would you mess with Chocolate? Unless you really need to. I have been contemplating this Chocolate Zucchini combination for years but never really found myself convinced enough to try it. But the other day when I was having coffee with a friend and we were taking about veggies in cakes, she said to me ‘Have you ever made a Pumpkin cake? Is it just as gorgeous as a zucchini cake?’ I was surprised. This year I did try a pumpkin cake for the first time and I was truely impressed. ‘Does a Zucchini cake not taste weird?’ I asked her. ‘Oh no! Try a Chocolate Zucchini cake. You won’t taste the zucchini ‘ was her reply. I looked up a few recipes and found this one which looked quite easy. It had brown sugar and cocoa powder so it wouldn’t be inedible even in the worst case scenario, I told myself.

As it turned out, it is a delicious cake! A really moist, textural cake. The addition of chocolate ganache made it a true treat. Whether the cake had any indication of having zucchini in it was hard for me to say. I had added the zucchini myself so obviously I knew it is there and was looking for it. So I figured out the best person to judge would be my nearly 7 year old sweet loving son who does know a thing or two about flavours. I didn’t tell him about the zucchini and just served it to him stating that it was a healthy chocolate cake. After eating it he asked me ‘If it’s a healthy chocolate cake, can I take it to school tomorrow please?’ Well, that says it all:-)

Chocolate Zucchini Cake (adapted with slight variation from Good Food)
Makes a 6 inch cake.

1/2 cup caster sugar
1/2 cup firmly packed brown sugar
1/2 cup sunflower oil
1 tsp vanilla extract
2 eggs
a pinch salt
1/2 tsp cinnamon
1/2 cup cocoa powder
1 cup plain flour
1/2 tsp baking powder
1 tsp baking soda
1 1/2 cups firmly packed grated zucchini (about 4 small or 3 large zucchini)

Preheat oven to 180°C. Grease and line a the base of a 6 inch round cake tin with baking paper. Place the sugars, oil, vanilla, eggs, salt and cinnamon in a mixing bowl.

Whisk together until combined. Sift in the cocoa powder, flour, baking powder and baking soda.

Using a rubber spatula, fold the dry mixture into the wet mixture until just combined. Add the grated zucchini and stir through.

Pour the mixture into the prepared cake tin and bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean. Leave aside for 5 minutes, then turn cake onto a wire rack and cool to room temperature. Once cooled, spoon or drizzle chocolate ganache over the top.

Chocolate Ganache

150 g dark chocolate, roughly chopped
1/4 cup heavy/thickened cream

Microwave method : Place chocolate and cream in a glass or ceramic microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Stand at room temperature until thickened.

If cooking on the gas, heat the cream over low heat until it just begins to boil. Remove from heat, add the chopped dark chocolate and leave aside. After 10 minutes, mix to blend. Stand at room temperature until thickened.

Blueberry Banana Smoothie Bowl

23|06|2016

Half way into the year and I am quite proud to say that I have been able to stick to some of the resolutions I made at the start of the year. Health is an area that gets overlooked quite often when we list down our priorities and try to balance between a career, family, expectations and other day to day requirements.. I struggled a lot last year and woke up only when I was faced with a massive health scare.Thereafter I made a conscious effort to focus on my well being (both physical and psychological) alongside my other priorities. It took some time to get organised but the efforts paid off. I was happier, stronger and less stressed out and was naturally able to work better. On the diet front, I lured myself to the glamorous smoothie bowl. They are a treat in themselves without being complicated and addressing several health benefits. I have to admit, I enjoy eating my smoothies with a spoon way more than I used to enjoy drinking them. I had to push myself to use the blender almost everyday but aside that, the toppings are fun. Something that I really love to put together. The one thing however, I did try to maintain was to use everyday ingredients instead of superfood powders or things are not easily accessible. Because the minute it gets complicated, it defeats the whole purpose!

Bliss balls are my frequent weeekned project with the twins. We make them together because they are easy, fun and it makes the boys want to eat them. Good news for me! I store the balls in air tight containers in the fridge afterwards and add them to my smoothie bowls. They double up as lunchbox treats though the truth is that they are actually a powerhouse of nutrition. My youngest (of the twins) does not like beets but is happy to eat a beet bliss ball.

Feel free to play around with seasonal fruits, chocolate, other flavours and ideas. This is something you do for yourself and for yourself only! A little reward because you are special!

Blueberry Banana Smoothie Bowl
Serves 1

1 cup blueberries (fresh or frozen)
1 frozen banana (peeled, chopped and frozen for a few hours)
3/4 cup almond milk (or coconut milk)
1 tbsp chia seeds
1 tbsp pure maple syrup

Place everything together in the food processor and blend till smooth. If you want your smoothie with a thinner consistency, add a little more almond milk.

Pour into a bowl and add toppings I’ve used 3 types of bliss balls( blueberry, pineapple-turmeric and beet- recipe below) fresh seasonal fruits, cocoa nibs, dried rose petals and edible flowers.

Blueberry Bliss balls
1 cup blueberries (fresh or frozen)
10 dates (pitted)
2 cups dessicated coconut
1/4 cup almonds
I tsp lemon zest
a pinch of salt

Place all the ingredients together in the food processor and process at high speed until mixture is smooth, sticky can be easily rolled into balls. Use your hands to shape into balls.
Place in the fridge to set and store.

Pineapple-Turmeric Bliss balls
1 cup dessicated coconut
1/2 cup dried pineapple chunks
1/2 tsp powdered turmeric (preferably organic)
1 tbsp chia seeds

Place all the ingredients together in a food processor and process until smooth and mixture is sticking together. Using the palm of your hands, roll into balls. Store in the fridge.

Beet Bliss Balls

Use this recipe