Category Archives: Desserts
Strawberry and Almond tartlets ( that I choose to eat straight from the freezer…. ) they are so good!
The perfect little treat to treat your honey with. Sugar free, gluten free, what more do you want?
The almond crust is something you experiment with on a good day when you have a lot of time at hand and an equal amount of patience, but the effort is well worth it once you taste it. So do yourself a favour and try it at least once.
2oo g raw almonds, not blanched almonds
1/4 tsp baking powder
good pinch sea salt
1 large egg
3 Tbsp olive oil
Yield 12 mini tartlets.
Preheat oven to 180 degrees Celsius.
Pulse the almonds in your food processor to almond meal.
Stir together all the dry ingredients. Mix through egg and oil with a fork then use your hand to knead dough in the bowl until smooth.
Roll dough between 2 pieces of baking paper or divide into balls and press with your fingers into your tins. Refrigerate for 15 minutes.
Bake for 10 minutes until just golden brown.
* don’t worry about the oil you will see at the bottom of you tartlets once baked, the almonds will absorb it back in.
Allow to cool completely before adding filling.
Banana Strawberry Ice cream filling
2 large Bananas
1 tsp honey
Take two large Bananas and cut into slices and place on a baking tray or plate. do the same with the strawberries on a separate plate or tray.
Freeze for a few hours until completely frozen.
Add Bananas to a food processor and whiz until creamy. Add strawberries and honey and whiz again.
Spoon into baked tartlets and re-freeze for +- 30 minute before serving.
See previous post (Banana ice cream) for complete instruction to follow for the ice cream filling.
One ingredient ice cream! what? I think this is what a happy meal should look like…
I’ve been meaning to try this for a while now, so glad I did. I will probably developed an obsession about it and make 10 different flavours, next flavour is definitely going to be chocolate!
I’m in awe, just go ahead and try it. This is the perfect little treat for someone who is not allowed to cheat on their diets…referring to myself.
Take two large Bananas and cut into slices and place on a baking tray or plate. Freeze for a few hours until completely frozen
Add Bananas to a food processor and whiz. It will look like this, keep going.
And suddenly it transforms in a creamy silky ice cream!
Transfer ice cream to a small container and re-freeze for another 2 hours.
I’ve had mine with a strawberry and a drizzle of honey…yum!
Desserts, this can be a tricky one since the most enjoyable desserts are high in fat.
Here is a healthy alternative, sugar-free, fat-free jelly in two-tone, served with a piece of canned fruit (in juice not syrup) at the bottom of the glass. Just enough to hit that sweet spot.
Serve it in your prettiest glasses, you can also add a dollop of low-fat custard to the top.
Watch out for the Fat free Jellies at your local grocer, I love this Simply delish Zero range. It needs no refrigeration, it’s suitable for vegetarians and diabetics, I’ts Gelatine free (Halaal approved), Tartarzine free with no added preservatives….did I mention it’s fat-free and sugar-free? and most importantly it taste great.
2 different packets of Jelly
I’ve used Pineapple and Cherry flavour.
1 tin of fruit pieces in juice
Make jelly according to the instructions on the back of the packet.
Place fruit on the bottom of your glasses, I’ve use a Pear and a cherry for each glass. Pour the Pineapple jelly half way into your glass. In the meantime vigorously mix the cherry jelly with an electric beater until the jelly are full of air bubbles and foamy. Top the glass with the rest of the cherry jelly and let it set. Chill in the fridge until serving.
This recipe has been haunting me for the last few weeks and finally I had some time on my hands to try it, Oh and there was a ripe avo!
I gave it to my husband to try, he thought it was the sugar-free diabetic mousse I bought the other day…see if you don’t tell they won’t know. *Naughty grin*
Despite the fact that I’m still sick and couldn’t exercise it was a good weekend. I had that long overdue haircut, my favorite food magazine was on sale and I bought 2 cups and saucers and 10 other side plates from an antique shop all for R 52.00. Great investment for the blog and the never-ending photo shoots!
Feel free to double or triple the recipe. I have used fructose but honey is also a great alternative.
Well my batch is in the fridge ready for tomorrow’s nights indulgence while I watch another awesome episode of Grey’s Anatomy.
Avocado Chocolate Mousse
1 ripe avocado
3 – 4 tbs cocoa powder (don’t be lazy, sift it first)
3 – 4 tbs fructose or honey
2.5 ml vanilla extract or essence
a pinch of salt
Scoop out the flesh of the avo and whiz it up with the rest of the ingredient in a food processor for a minute or two. Scrape the mousse from the sides and whiz for another minute until smooth. Taste and adjust the cocoa and sugar to taste.