6 Healthy Pudding Ideas
STOCKSY UNITED / JILL CHEN
Poached Pear With Cardamom & Vanilla
Simmer all the ingredients with the water, except the pears. When they’ve dissolved, include the pear halves. Make sure the fruit is submerged so it can poach in the pan. Simmer for about 15-20 minutes.
Remove the pears from the heat. Continue reducing the syrup to your taste. Serve the pears in bowls, drizzle the syrup over the top.
STOCKSY UNITED / PIXEL STORIES
Raspberry & Mint Leaf Sorbet
In a pan on low heat, mix the sugar, mint leaves and water until it becomes a syrup. Leave to steep for as long as you like. The longer the mint leaves are in the syrup, the more minty it will be.
Blitz the raspberries and lemon zest in a blender and sieve to discard the seeds.
Discard the mint leaves and combine the raspberry and lemon pulp with the mint syrup and pop in the freezer.
An hour later or when frozen, give the sorbet a whisk or pop back in the blender and return to freezer, or eat.
STOCKSY UNITED / HUNG QUACH
Vegan Almond Milk Cocoa Cups
Mix the cornflour with 2 tsp of cold water in a mug, following instructions on the back of the packet.
Heat the milk with the coconut sugar over low heat in a pan and whisk in the cocoa. Add the cornflour mix and pinch of salt. Stir until thick.
Set in cups, glasses, or ramekins. Pop in the fridge to chill before serving.
Caramelised Rum Oranges
Turn the grill on. Slice the oranges so they’re approximately 5mm wide. Place in a baking tray, drizzle over the Amaretto, cinnamon and soft brown sugar.
Grill for a few minutes until golden. Serve with a small spoonful of vanilla ice cream or Greek yoghurt if you want.
Healthier Coconut Rice Pudding
Place the rice, coconut milk, vanilla paste and dates and a little water in a pan. Simmer gently for approximately 45 minutes, until the rice is cooked. If it gets too dry, add a little water. Taste a grain to check it’s cooked through before the next step.
Stir in the chopped dates.
When ready, divide into bowls. Drizzle with a little honey as a sweetener. Sweet mango on top is a nice finishing touch too.
No-Cream Jewelled Pavlova
Preheat the oven to 120°C. In a clean bowl, whisk the egg whites until they’re stiff. A tbsp at time, whisk in the sugar, adding it slowly. Finish by whisking in the vinegar. Spread the mixture in a circle on the baking parchment so it’s about 25cm circumference.
Bake for 1.5-2 hours, until you can tap the underneath and it’s a caramel colour on top.
Mix the yoghurt with the cinnamon. Top the meringue with it. Arrange the strawberries halves over. Scatter over the pomegranate seeds. If you wish, finish by grating over 50g dark chocolate, which has few calories.
Pushed for time? Try one of these three supermarket shortcuts…
A tin of rice pudding can be instantly transformed into a Middle Eastern inspired treat with the sprinkling of dried fruit and seeds.
HERO INGREDIENT: Ambrosia low fat rice pudding or Muller Rice Original Low-fat dessert x 2 (180g)
SERVING SUGGESTION: Add cardamom seeds, dried apricots and a sprinkling of toasted sesame seeds.
Raspberry sorbet is a delicious companion with everything from pistachio to rose syrup.
HERO INGREDIENT: 1 tub of raspberry sorbet, approx. 500ml
SERVING SUGGESTION: Drop over crushed pistachio nuts and pour over 1 tsp of rose water. Finish by scattering some fresh berries over it.
With just four heavenly ingredients you’ve a pudding made at breakneck speed.
HERO INGREDIENT: 6-8 meringue nests
SERVING SUGGESTION: Slice two to three bananas. Pile the banana slices on top of the nests, along with a spoonful of low-fat Greek yogurt. Spoon over 1 tsp of Nutella per nest as a sweetener. Finish with a handful of chopped pecans.
CREDITS: STOCKSY UNITED / JILL CHEN, STOCKSY UNITED / PIXEL STORIES, STOCKSY UNITED / HUNG QUACH
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