MOTHER'S DAY EASY LUSCIOUS LOW-FAT DESSERTS

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 there is plenty of news from North London  

No-bake Easy-Peasy Luxury Pistachio Cheesecake: 

Pale richly creamy fillling, studded with bright green pistachios, slathered over a generous crumb crust; make in advance

Dieter's Delight Skinny Chocolate Peppermint Mousse 

Rich deep dark chocolate pudding; no egg yolks or butter; cream optional.  Replace mint with fruit soaked in liqueur.  

Light & lovely but still intensely chocolatey; 
no-bake, butter-free, cream optional

VEGETARIAN NO-BAKE WHITE CHOCOLATE & RASPBERRY CREAM PIE 

Lower-fat with full-fat flavour; this is quick & easy loveliness.  A store-bought pie shell saves time.  Just 5 ingredients and it works with dark chocolate, too.

REDUCED FAT LEMON & GINGER CHEESECAKE

easy-peasy; tasters said the 'consistency was that of a good French patisserie'.

Creamy Pineapple Pudding, thrifty, easy, dairy free opt, choice of fruit

Luscious Lemon Pudding: gloriously gorgeous crowd-pleaser; diary-free option; yoghurt lightens & enhances creaminess and flavour; 67's Foolproof lemon curd instead of shop-bought elevates the dish and reduces the cost!

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

Mother's Day Breakfast & Lunch Treats 2025: lower fat, easy, attractive

 

Don't forget to have a look at Welcome to the Blog (nav bar above) for the latest food bargains and restaurant openings  

Keeping Mum happy on Mother's Day...

The thing about Mother's Day, 67 gathers, is that Mums love the idea of having a (sort-of) day off but worry about calories and fats they'll consume in the process.

For Dad and the kids the problem therefore becomes not what to cook and serve but making sure meals and treats are as healthy as possible while still being   lovely to look at as well as delicious.  

With one or two exceptions.  67goingon50 thinks breakfast should be the exception.

Serving Mum breakfast in bed seems to be what kids and mums love best. Pancakes, waffles or similar are kid-friendly in terms of preparation, look lovely on a tray and are easy to eat.

Lunch can be a one-stop meal that won't make Dad break into a sweat -- a roast, say, with plenty of vegetables cooked in one pan.

Supper can be a protein-rich salad (especially if the weather is spring-like) or a tasty soup.

Dessert is ideally something creamy or fruity but with as few carbs and fats as possible.

Have a look at some of these favourite recipes from the archive:

BREAKFAST

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 adore 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 

EASY-PEASY BUT DELICIOUS LUNCHES

SLOW COOKED BEEF BRISKET:

 so tender it cuts with a fork;easy, wallet-friendly, dairy-free

(Note: Beef & venison half price; other roasts 25% off at Waitrose for Mother's Day 2025)

DIETERS' DELIGHT SPICY UN-FRIED CHICKEN & LOWER-FAT POTATO WEDGES

Just like you-know-who's but much better for you: low-fat, low-calorie, beautifully spiced, turns economy chicken into a special treat

Beef Meatloaf & low-fat scalloped potatoes: 

Prepare ahead, bake in oven; lots of leftovers for another meal 

         Add peas, green beans, cauli or broccoli for an inpressive plate

PASTA WITH MUSHROOMS, PEAS & CHIVE OIL: VEGAN

Delicious,satisfying multi-textured with layers of gorgeous flavour

SUBLIME AVOCADO PILAFF, VEGAN

low-cholesterol & salt; multi-layered flavours & texture

'When I tasted this, I thought I'd died and gone to Heaven' 

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

St. Patrick's Day Menu

 Better late than never!  

With apologies due to a much-needed break, this Irish themed menu will be as delicious, impressive and user-friendly AFTER celebrations for the famous Irish saint.

Starter: Double Smoked Salmon Bites

prep-ahead, wallet-friendly, good fibre

 

Slow-cooked Beef & Dark Beer Stew

the sensational dark side of beef and beer; easy, wallet-friendly

Vegetarian Spinach Roulade

Popular at buffets and dinner parties, eliciting many ooh's and ah's.  Welcomed by guys, including die-hard carnivores. 

  

2-POTATO CHAMP

Healthier, more colourful, easier version of classic Irish mash

Sensational No-bake Irish Coffee Cheesecake, 

lower-fat, lower-cal; leaves diners speechless with delight & disbelief 

Please leave a comment

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

ONE STOP PINEAPPLE CHICKEN: frugal, lower fat, easy, high fibre, fruit

One-tray version of 67's popular family Chinese dish ...

Chicken but better: Bold flavours & textures anticipate spring

Back in 2015 when the blog first started, one of the first recipes posted was a family recipe brought into the 21st century: Pineapple chicken with Vegetables and a touch of Chilli.

Offering layers of wonderful flavour and texture, and a sensational contrast of rich protein, tangy sweet fruit and loads of crunchy vegetables, it had rave reviews.  Even those who were a bit sniffy about pineapple were coverted.

That recipe was for 6-8 people and could feed a crowd; this post is designed for small households: singletons, couples, pensioners.  

The easy one-tray Pineapple Chicken Platter  cooks in an oven or airfryer.  It has fewer ingredients, making prep easier but the flavours are full-bodied, delicious and more-ish.

Cost: from £3.50 (M&S High Welfare chicken) to £8'ish (Organic/Kosher)

Feeds: 2-3 (add cost of rice or noodles)

Ingredients:

2 chicken legs (thigh & drums)

1/2 red pepper, top & seeds removed (rub grooves under running water to remove dirt) 

2 sticks celery, bottom 2 inches removed,  soaked in a 9:1 solution of water: vinegar 20 mins,  drained & peeled

5inch/13cm chunk courgette

3-4 spring onions, green only, sliced down the middle, washed as for leeks, and chopped finely

3-4 baby tomatoes or 1.5 regular tomatoes in big wedges

1/3 c pineapple, either fresh (much better flavour & texture) (see tips below for  preparing a fresh pineapple) OR tinned pineapple chunks, in juice not syrup 

generous pinch of chilli flakes OR half a small red chilli,top & seeds removed

opt:

steamed brown rice OR

cooked noodles

Method:

PEANUT GINGER CHICKEN WINGS: frugal, easy-peasy, dairy free, prep ahead

Crispy chicken wings with peanut ginger sauce...

Packed with enticing flavour, these Peanut Ginger Chicken Wings are a real change from standard flavours and will fast become a favourite

Peanut butter sauces for protein, plant or animal, are a dime a dozen but this one - adapted from Eating Well - really is special.  It has unusual layers of appeal with flavours that manage to be both intense (but not horribly so) and satisfying.

Chicken wings are a wonderful source of cheap protein and with food prices ever-rising are essdential in some weekly budgets.   You can get get about 20 good sized high welfare wings ones for under £2 (750g/26oz).  Depending where you shop, they can be wonderfully meaty, succulent and tender; all have that  finger-licking 'yum' quality.  

Chicken wings are not just cheap, they're popular, particularly if you marinade them for a few hours or overnight.  

This blog has several sensational recipes, from simple to sophisticated, nearly all low-fat and dairy free.  Recipes for favourite  BBQ style, lemon-pepper, Oriental & lemon & garlic wings here  (post includes how best to cook them).

67 cooked the peanut ginger wings in an air fryer ; an oven will also do.  

If you're on a diet, serve with wedges of iceberg lettuce in a light yoghurt-mayo dressing (bottom of  page).  Otherwise, serve on or with cooked white or brown rice with easy cook veg alonside easy-cook veg. (500g pkt mixed carrot, cauliflower & broccoli £2.40 at M&S this week).

Other good protein for this recipe includes chicken breasts cut in thick slices across the grain OR chicken thighs or drums (carefully) slashed to the bone.  Pork steaks or ribs,  air-fried or oven-baked, emerge dripping with flavour.  Vegans and vegetarians can use your favourite brand of firm tofu, hopefully one easily digested.  (67 is still looking!!).

Cost:£2.50'ish (2/2025)

Feeds:3-4

Ingred:

Marinade 

3 tbsp water

1.5 tbsp peanut butter, smooth or crunchy

2 tsp vinegar, rice or apple or white wine

1/2 tsp reduced-salt soy sauce

1/2 tbsp fresh peeled grated ginger

1 tbsp Maple syrup

1.5 medium cloves garlic grated (opt) 

500g-750/7oz-26oz chicken wings or choice of protein

1.5 tsp Olive Oil 

1 tsp salt

1 tbsp parsley/ chives/coriander

Sauce

leftover marinade 

1-2 tablespoons stock or water

Lettuce cups or boats OR brown or white rice

Garnish: 

one medium avocado (opt)

lime wedges

finely sliced green of spring onions

Method:

CHICKEN WINGS: THE ULTIMATE FOOTBALL SNACK: includes instructions for beginner cooks

FOOTIE SEASON EASY-PEASY CHICKEN WINGS

(Apologies for the typeface variations; trying to fix)

Buffalo wings which fly in the frugal healthy eating stakes

updated 2/25; 1st posted 2015/16

SPICY HOT WINGS for ravenous students/sports fans: details below
'They sit very nicely; full-flavoured & nicely charcoaled.  Well cooked; I'm not a fan of pink chicken!'  

Chicken wings have a bad reputation (some say they are too bony and tough) but treated properly they are a healthy low-fat pleasure and a god-send for busy, budget conscious cooks.

They are also an absolutely winner when it comes to frugal footie treats, with 750g of good-sized wings currently at around £1.80 (including M&S Higher Welfare).  Organic obviously cost more but are still budget friendly.  

Part 1 of this post contains 3 recommended recipes: One, the traditional hot & saucy; one with a sensational lemon-pepper coating and one, braised in an Asian sauce for the adventurous

Part 2: includes recommended sauces marinades for wings

PART 1: Recommended

SPICY STICKY HOT WINGS (photo above): 

First posted in 2016, this is adult fare; the heat won't blow your head off but could bring tears to the eyes of children. (A kids' version is included).  Whether served as as a sports snack or as light supper with baked potato or rice and salad, these sticky, spicy wings will become a hot (sorry!)  favourite.  

LEMON PEPPER WINGS: 

Baked with a crispy juicy shell, the flesh is unbelievably tender & succulent; kids and seniors love 'em...

'Perfect crispy skin & juicy tender flesh; marinaded o'night 

  'super-easy, flesh v. tender;'extra special', spritz of lemon adds sparkle' 

 

EXOTIC BRAISED ASIAN WINGS: 

Not a run-of-the-mill wing, with sensational Oriental flavours.  Low-fat, sugar & salt.  

Easy, make-ahead, portable, even eaten cold, splendid
'Even cold, great Chinese flavours with a lovely amount of garlic!' 

40 years ago in Hong Kong, a bakery just off the Central District was renowned for its braised spiced chicken wings.  They were snapped up by foreigners and Chinese alike and many were eaten before leaving the shop!

PART 2: Simple marinaded wings

EQUIPMENT: 

Oven: baking trays: low sides, lined with greaseproof paper or foil to save washing up, and with baking rack on top (so fat drips away, reducing cholesterol).  Preheat oven.

Air-Fryer: Depending on size of air-fryer, be prepared to bake in batches.  Line base of air-fryer with foil or paper liners to save washing up. 

Cooking wings: Start with wings upside down (ie top down), bake 7-8 mins depending on size (they continue cooking while the tops brown); turn over so wings are right side up (ie top up), bake a further 10-15 mins until dark brown and crisping at the edges. 

Large wings may need an extra 10 or so mins; or they can be divided into drums and winglets with cooking time reduced.

Naked wings: roast 7'ish minutes top side down, in a pre-heated oven or air fryer 180c/350F to crisp up the skin and release fat.  Remove from oven/air fryer; turn over so tops are uppermost; bake a further 10-17 mins until skin is crisp & golden; lightly season with salt & pepper; serve with lemon or lime wedges and any dipping sauce

Sauced wings: as with naked wings but once wings are turned top side up, brush liberally with sauce on both sides;  bake a further 15-20 minutes, basting again at least twice, until brown with crisping edges.  

Marinaded wings: pour raw wings and marinade in a sealable plastic bag smooshing wings into sauce; refrigerate at least four hours or overnight,  turning the bag once or twice; when ready to bake, drain but keep marinade.  In a preheated oven or air fryer set to  180c/350F, layer wings topside down, bake 7 mins; turn wings over so tops are facing upwards; brush liberally with sauce on both sides and bake a further 15-20 minutes,brushing generously at least twice, or until glossy brown.  

  

SAUCES  (for 12'ish chicken wings/one 750g/ 26oz packet) 

Note: If you like, separate wings into drumlets & flats; these will cook faster and double the number of pieces

1. BBQ Sauce (for naked wings)

Mix together: 
     1/2 mug tomato sauce (your own or own-label spicy brands)   
      1.5 tbsp molasses or black sugar (preferred) or brown sugar
      2 tablespoons reduced salt soy sauce (regular will do in a pinch)
      1-2 dashes tobasco sauce, to taste
       (opt)  one small reconstituted chipotle chilli, pureed

(Reserve a scant 2/3  sauce for dipping).
Bake wings naked upside down 10 mins or until fat is released; brush sauce liberally on both sides; turn wings top side up, bake 15-20mins mins, brushing generously again at least twice; serve with extra sauce

2.  LEMON & ROSEMARY MARINADE (best for prepping overnight)

Mix together: 
     1.5 lemons, juice and zest
     60 ml/1/4 cup olive oil 
     2-3 cloves garlic, grated (opt but recommended) OR infuse garlic in olive oil
     2 tsp fresh finely chopped rosemary or 1/3 tsp dried rosemary
     a little water

Mix first four ingredients; pour over wings in a non-metal flattish dish; stir well. If wings are not covered with liquid, add water to cover.  Clingfilm,  refrigerate 4 hours or overnight.  Bake wirh marinade 35-45 mins in an air fryer OR oven preheated to 180c/350F until wings are cooked through.  If cooking in oven, place on a baking rack so fat can drip through.  Cool to serve alongside lots of serviettes.

3.  SHERRY, SOY & GINGER

     80 ml/1/3 cup medium sherry/white wine/white grape juice
     80ml/1/3 cup lower-salt soy sauce 
     1 tablespoon grated garlic (opt)
     1 tablespoon grated peeled ginger
     1 tablespoon toasted sesame oil

Mix well; marinade no more than 30 minutes

After marinading: 2-3 tablespoon sesame seeds

Spread out drained marinaded wings in an air fryer or a wire rack in an oven tray,  leaving a little space in between.  Bake 25 mins at 180c/350F;  generously sprinkle sesame seeds over top of wings OR press top of wings onto a plate lined with sesame seeds.  Return to oven for another 10-15 mins. 

Tips:

• See: Healthier football snacks: low fat/salt & sugar for lower-guilt footie treats 
• lining baking trays with greaseproof paper/foil makes washing up easier
• newer models of air fryers cook very quickly; reduce timings by at least 5 mins and check 3/4 way through cooking

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