LOW-CALORIE/FAT/SUGAR MUMS' DAY DESSERTS

All of these recipes apart from the last are either lower-fat, lower-sugar, or low/no carb.  Most are very easy to prepare, even for kids and dads.

RUSSIAN RASPBERRY PUDDING

No-carb, quick & easy, absolutely heady with raspberry aromas  

SKINNIER NO-BAKE, LOWER-FAT CHOCOLATE LIME CREAM PIE

Heavenly scents of lime, deeply creamy texture, darkly chocolate base
but lower in fat and less added sugar

ALMOST INSTANT, HEALTHIER LUSCIOUS LEMON PUDDING

Gloriously gorgeous; yoghurt lightens & enhances creaminess and flavour  

0-FAT STRAWBERRY RIPPLE YOGHURT ICE CREAM

served with Chocolate Madeira fingers

Beguilingly rippled with fresh strawberry compote, it's refreshing and lightly creamy; the swirls of fruity sweetness don't load on the calories.  

WHITE CHOCOLATE & RASPBERRY CREAM PIE 

Lower-fat, quick, easy lovely indulgence with full-fat flavour; store-bought pie shell

Only 5 ingredients (will work with dark chocolate)

LUXURY HIGHER FIBRE BANANA CHOCOLATE BREAD WITH GINGER CREAM

 Banana bread gets a spectacular upgrade with chunks of chocolate & shards of sweet stem ginger, with a velvety cream, yoghurt, ginger syrup topping 

 

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These recipes have been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission. 

MOTHERS' DAY BREAKFASTS

Guaranteed to please Mum, these recipes are mostly easy - and fun - for kids and dads to prepare and present:

BREAKFAST STICKS WITH MAPLE WHISKEY DIP

(OR maple syrup, jam, Nutella or lemon curd)

Really easy, oven-baked, great taste & texture

Slightly decadent but ever-so-scrumptious with more-ish crisp challah fingers

  

CHOCOLATE FLOWER PANCAKES:

prep-ahead, lower-sugar/fat/preservative, easy, child friendly 

Doesn't matter if they end up pretty or like Impressionist art; it's a mum-delighting treat which kids will have a lot of fun making

DOUBLE DIPPED CRUNCHY FRENCH TOAST

Ultra easy, ultra frugal delicious low-added sugar treat for leftover bread

Perfect for mums, kids and dads.  All that's needed is bread & egg, and a bit of vanilla, sugar and cinnamon.  An extra slice will definitely not break the bank 

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These recipe have been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission. 

DREAMY CREAMY ORANGE COINTREAU CHEESECAKE: no-bake, slightly lower fat, easy-peasy, child option

 Gorgeously creamy with a delicate layer of alcohol, this cheesecake looks good and tastes lovely...

updated 3/22, first published 2017

Orange, Cointreau & White Chocolate Cheesecake (half recipe pictured)
'Perfect base; very refreshing' 'the alcohol doesn't overwhelm but it's an adult's cheesecake.' (Tasters)

This gorgeous creamy sophisticated orange cheesecake tastes as good as it looks - but is simple, no-bake and can be prepared the day before.  

The basic cheesecake filling is a 67 summer standby; it's easy, versatile and has never failed when a quick and easy special occasion dessert is required.  Dress it up or make it plain and simple -- it won't let you down.

This orange & liqueur version gives parents the pleasure of a delicate layer of alcohol but the kids get a 'cleaner' easily differentiated version.   

For the health conscious, there are lower-fat options.

It's not cheap but the cheesecake serves 12-16 easily.

Cost: £4-5
Serves: 12-16

Ingred: 

13-15 digestive biscuits, bashed with a rolling pin in a heavy plastic bag, or whizzed in a food processor until crumbly -- don't process too finely

90 g unsalted butter, melted

grated zest 3 oranges 
segments and juice from oranges (see below)

300g full-fat cream cheese, at room temperature (80% fat reduced will also work; as will supermarket own brand so long as it is not watery*)

1 pint double cream 

100g/3.5oz 70% white baking chocolate (in the baking section of supermarkets, not the sweetie section)

3-5 tablespoons orange juice

3-4 tbsp cointreau

Topping: 
approx 150 gms whipping cream

1 tbsp sugar

1 tsp vanilla extract (opt)

50 gm white chocolate, chilled and grated or peeled

Method:

1. Line a 23cm/9in loose bottomed tin with a double layer of cling film
2. Mix biscuit rubble & melted butter; pour into tin; use back of measuring cup to level the base. Refrigerate.
3. Peel oranges and remove segments (see below), setting aside juices; place segments in a flat dish, pour over cointreau
4. Melt chocolate over but not touching simmering water, take off heat, set aside; leave to cool a bit; it should remain liquid 
5. In a large bowl, whip cream cheese until it is smooth
6. Add double cream, beat on low until soft peaks form
7. Pour in cooled but still liquid chocolate; use a hand whisk to blend
8. Drain orange segments, keeping juices; reserve a few nice slices for garnish; cut the rest in 3 pieces
9. Add orange juices, orange zest and alcohol to creams; whisk until stiff peaks form
10. Scrape half the mix over cheesecake base; scatter over cut orange segments; cover with rest of cheesecake mix
11. Refrigerate at least 4 hours
12. Just before serving, beat whipping cream until you can see circles forming on the surface; add sugar and vanilla; beat until soft-med peaks form
13. Arrange orange slices prettily on top of the cheesecake, a few inches from the outer edge
14. Use a piping bag or spoon to arrange blobs of whipping cream topping on the edge of the cake, near the oranges
15. Sprinkle flakes of white chocolate between blobs of cream

Comments:
'The cheese cake is less sweet than normal and has retained the orange taste. The base is perfect and the upper part smooth; the tangy taste is very refreshing.' Political Agent 
'A real winner; the alcohol doesn't overwhelm but it is definitely an adult cheesecake!'  Retired writer
'Lovely!'  Opposition leader local council 

Tips:  

• for children, forget the alcohol and serve it layered in pretty glasses
• if you must, tinned orange slices in juice not syrup can replace fresh, but drain them well
• The recipe halves well and can be served from a loaf or rectangular tin.    

****

To peel oranges, slice off the top and bottom so that the orange sits nicely.
Slide a knife between the peel/pith and the flesh and press downwards, following the curve of the orange. 
Remove any bits of pith afterwards.

To remove segments cleanly, slide a sharp knife in between the membrane to the left of the segment and the flesh. Turn sharp edge of knife upwards between the flesh and the membrane to the right of the segment. 


 For more low-cal desserts,  go to NavBar: RecipesII/Skinny...

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It  may not be reproduced, in any form, without the author's written permission.

BLOGGERS FAVOURITE ST PATRICKS DAY DISHES

These are the Blogger's favourite dishes for St Patrick's Day; they are either classic dishes or prettily green!!

SPICED POTATO CIGARILLOS WITH CORIANDER SAUCE 

An Indian version of the classic British 'chip butty' with glorious coriander dip

IRISH STEW

'Not just a load of old lamb bones & taters; this dish is stonkingly delicious!' 

Worth every moment of advance preparation 

SPINACH ROULADE

As delicious as it is beautiful: pillowy and savoury; always delights when served 

2-POTATO CHAMP

Healthier, more colourful, easier version of classic Irish mash

IRISH COFFEE CHOCOLATE CAKE

Vegan, yet dark, rich and gorgeously chocolatey.  It's fine-crumbed and hinting of whiskey.  The frothy topping is ambrosial.  So rich it will feeds 16.  

RUSTIC SODA BREAD WITH CRANBERRIES, MOLASSES, OATMEAL & NUTS 

Perfect accompaniment to Irish cheeses; beautiful toasted

Please leave a comment in the box below

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission. 

QUICK EASY DENSE & LOVELY SODA BREAD FOR IRISH CHEESES: yeast free, high fibre, easy-peasy, opt for spelt flour

Easy, quick more-ish cheese board crowdpleaser or healthier breakfast bread 

'Really, really great bread.' 'I really like the tartness of the berries and the oatmeal is a selling point.'  

This gorgeous fruity Cranberry, Molasses, Oatmeal & Nut Loaf bread is the perfect companion to Irish Cheeses on St Patrick's Day...and is wonderful toasted the day after. 

The bread, based on Irish soda breads, is yeast-free AND is ready for the oven in 10 minutes. It's so rich it doesn't need buttering (though many people can't resist).   Weighty but not heavy, it's delicious with a myriad of complementary flavours. 

It is healthy, too.  The wholemeal content is high, making the crust gorgeously chewy but the interior soft and yielding.  Nutrient rich molasses (low on the glycemic index) and cholesterol-battling oatmeal add sweet smokiness.  Fresh cranberries give a pop of colour and delicious tartness.  Heart-friendly nuts add crunch. 

The bread keeps well in an air-tight tin for a couple of days - if it lasts that long.  It  freezes well. 

Dried berries can replace fresh but blanch in boiling water, drain & dry before adding to the flour.

Cost:  £4.00'ish
Makes: one large loaf; recipe halves nicely

Ingred:
    14oz/390 gm plain common wheat or spelt flour, 50-50 white + wholemeal (OR 9.5oz/275 gm white + and 4oz/115gm wholemeal) 
    3oz/90g oatmeal, blitzed in a blender till fine 
    1 tsp baking soda
    1 tsp salt

     4oz/113gm cold butter, in small cubes

     3/4 cup fresh cranberries, washed & drained OR dried berries reconstituted in boiling water 5 mins, rinsed & drained well
     scant half cup coarsely chopped nuts
     zest of an orange

    340ml buttermilk* stirred
    1/4 cup/60ml molasses
    1 extra large egg or 2 small eggs, beaten

Equipment: 

• 900gm/2 pound metal bread tin, OR 2 1 pound bread tins, lined with a strip of greaseproof paper down the bottom and extending above either side (makes it easier to get the bread out); grease sides of tin OR
• baking tray

  
Method:

SUPER-SIMPLE SUPPER: PORK ESCALOPES WITH PINEAPPLE: quick & easy

Delicious, quick supper after work or school... 

This savoury-sweet substantial dinner will warm heart & soul
as we struggle toward Spring.  

Pork is becoming a more popular meat not just because it's increasingly well-priced.  It is also - when properly cooked - almost as healthy as chicken, and beautifully tender. 

And, being a 'light/pink' meat, it's a good compromise between poultry (which can get boring) and more expensive, less easily digested beef.   

Pork is also one of the few foods that boost Vitamin D. 

67's recipe teams pork shoulder steaks* with fresh pineapple, and serves it with easy-cook rice & vegetables. 

With a little prep the night before, the meal can be done and dusted in 20 minutes.

Cost: per person, £1.50

Feeds: 1-2, recipe multiplies easily

Equipment: air fryer, med pot; small frying pan

Ingreds:

1 pork shoulder steak, bashed with a rolling pin to half its width 

Marinade: 2 tbsp dry sherry or wine or white grape juice; 1 tbsp reduced salt soy sauce, 1/2 tsp 5-spice powder 

scant tablespoon light veg oil: peanut or sunflower

1/4 tsp grated peeled garlic plus

1/4 tsp grated peeled ginger (fresh is great but jars are popular)

drop of sesame oil

thinly sliced whites of 1-2 green onions (sorry, not in photo!) (opt)

1 slice fresh pineapple, hard core removed, fresh or defrosted frozen (or 1 slice tinned)

juice from pineapple

water or stock

1/4 tsp white wine vinegar, Shaoxing Rice vinegar or plain white vinegar

 Pork shoulder steaks & pineapple from the 67 freezer

1/2 cup quick-cook white rice (or 1 generous cup defrosted previously cooked rice, white or brown)

generous handful of two quick-cook veg like mange tout, green beans, frozen peas OR cauliflower, tenderstem broccoli

Garnish: finely sliced green onion (opt)

Method:

BEST BAKED BEANS ON A BUDGET AND LOW-SUGAR, TOO! Triple Duty: vegan, vegetarian, carnivores

Totally worth the (small) effort... 

Home-made baked beans are a revelation; they just need a bit of planning

67 knows that you can get a singleton tin of own-brand baked beans for all of 30p.  Depending on the supermarket, they'll be decent and made even better with a shot of mustard, ketchup and a slick of hot sauce.

But honestly, making your own from scratch provides a much better product...and at even less than 30p per serving.  There will almost certainly be leftovers and they freeze well in individual portions.

Kids love home-made baked beans even though - unlike tinned -  levels of sugar are almost Nil.

Given the straightened times we are in, 67 makes no apologies for repeating this post from 2016.

Cooking with dried beans and pulses is simple.  Yes, there is soaking overnight.  Yes, there is boiling and draining.  Twice. 

But the results - tender beans with just a touch of resistance - are worth every minute. The beans absorb the juices they're cooked in and are so tasty and satisfying, you'll cook them again and again.  

Boston Baked Beans - sweet & salty with an undercurrent of heat - are a classic American dish.  67's version makes it more tomato-y and moderates the heat.  The base recipe is Vegan but there's a great variation for carnivores and a less spicy kids' versions that can be sweetened without sugar.   

They're pretty versatile: add vegan cheese or ham/bacon for carnivores.  67's favourite?  Adding thickly sliced vegetarian frankfurters*.

The beans freeze well.

Cost: minimum £2 (cut costs by making your own sun-blush tomato bombs)
Feeds: a crowd; leftovers freeze well

Ingred:
   450 gm/16 oz dried haricot beans (the best you can afford)
   2 cloves garlic, grated 
   1 lge onion, thinly sliced
   1 small red chilli, deseeded & cut into fine strips, or 1/3 tsp chilli flakes 
   1 bay leaf
   2-3 tbsp molasses or black treacle or brown sugar

   2-3 tbsp tomato ketchup
   1 tsp dry mustard or 1.5  tsp Dijon or wholegrain mustard

   1/2 tsp dried ginger or 2-3 med slices of fresh ginger 
   1 tbsp Worcestershire sauce
   1/3 tsp salt
   350 gm sun-blush tomatoes (sun-dried will be too salty) (note: making your own is cheaper than buying)
    
Carnivore version:
    350 gm/12 oz shredded cooked ham hock (Frugal Food: Ham Hock) plus the ham bone OR (for those without cholesterol issues) raw unsmoked back bacon
   
Kids' version:
   No chilli or ginger and only half the mustard

   unsweetened tomato juice (opt)

   generous handful cooked sliced sausages or vegetarian frankfurters* 

Method:

CALAMARI VEGETABLE SALAD: healthy, portable indulgence

Beautiful low-carb salad packed with nutritious ingredients...a real Dieters' Delight!

Chock full of protein, vitamins & minerals...and so attractive on the table!

'The dressing makes this salad extra special.' Taster

There is something about pre-cooked calamari rings that really appeals to the health-conscious.

For a start, it's delicious with a wonderful soft springy texture and pearlescent  'meat'. 

Calamari are also high in protein and chock full of vitamins and minerals, especially the B vitamins which help prevent depression.   

It's wallet-friendly (not frugal) in that there are no fish bones or scales...what you see is what you get.  And you often find '3-for...' offers of prepared seafood (packets of prawns or mixed seafood or calamari or all three) for an economical £10, compared to the stand alone price of £4.50 each.

Fresh calamari is also available at good fishmongers, who know exactly how to clean and prepare it.  But you will need to cook it with care - it turns rubbery in a heartbeat.  

67's Calamari Rice Salad has become a popular choice for the blog's followers, partly because it's no-cook.   

But this second take on calamari salad is for carb-phobes.  It has leaves as its base, lots of raw and lightly cooked veg, plenty of calamari rings and an exotic (but exquisite) dressing that elevates the salad to another level.

If you've never tried pre-cooked calamari before, this recipe is one to try.

Cost: around £5, depending on veggie drawer and/or leftovers

Feeds: 2-3

Ingredients:

140gm/5oz cooked calamari rings (67 used chargrilled)

80g/2.8oz salad leaves (67 used a package of Italian Style Salad)

3-4 golf-ball sized tomatoes, or equiv, sliced

2-3 in/6-7cm unpeeled cucumber, halved vertically & thinly sliced into half-moons

small handful lightly cooked cauliflower

small handful lightly cooked green beens

2-3 thinly sliced button or chestnut mushrooms

salt & pepper

Optional additions: thinly sliced radish, cooked peas; garnish of lemon or line wedges 

Dressing below

Method:

SARDINE CHEESE TOASTIES: easy-peasy indulgent singleton midnight snack suitable for a crowd

Will a favourite high school snack for teenage pyjama parties gain favour in the UK?  

Toasted cheese & sardines: unusual but popular combo in North America

Americans, eh? Not only do they eat bacon and sausages with syrup, their teenagers adore sardines and cheese on toast!

Actually, though the combo sounds unusual to Brits it is surprisingly tasty.  Back in the day, high school pyjama parties nearly always brought them out as a midnight snack.

And though the combo may be an acquired taste for adults, they could easily learn to like them, too...especially in these straitened times. 

Sardines, after all, are one of the most high-value, nutritous, tastiest foods ounce for ounce compared to other proteins. 

A 90gm/3oz tin of standard sardines costs well under a pound, providing 23 gms of protein, loads of heart-friendly omega-3 and good levels of calcium and iron.

Environmentally, they're a winner: low-salt, near the bottom of the ocean food chain and sustainably fished.  

As for the cheese, the American version uses a jarred cheese called Cheese Whiz.  They're addicted to it.  But though it contains cheese and apparently still tastes great, it also has preservatives and colouring.  

67 hasn't tasted it for years but it's highly rated online by hundreds globally who pay an astonishing £16 for a 425gm/15oz jar (imported from Canada)*.

67 stuck to a mature cheddar and sweetened the mustard and loved it but kids may prefer something milder and sweeter, perhaps melted cheese strings??

Cost: under £1

Makes: 1 large slice, 5 fingers

Ingredients:

1 reasonably thick slice bread from the centre of a large loaf, pref high fibre or/and sourdough (but standard white or brown loaves also work well)

1 tin sardines, pref plain but tomato sauce will do

Generous portion of grated cheese OR sliced cheese OR (for the extravagant) Cheese Whiz

Wholegrain honey-mustard (or slightly sweetened standard wholegrain)

Method: