CHOCOLATE TREATS FOR THE SPRING HOLIDAY; many low-sugar, skinnier, easy, make in advance

I know, I know.  The end of Lent and Easter are just one huge excuse for indulging in chocolate.  And 67goingon50, for one, is quite happy to haul out the Chocaholics’ Archive.

The great joy with these wonderful recipes - apart from their sensational taste and texture - is that many are low-sugar or skinnier version of calorie-laden special occasion treats.  Some, moreover, are easily prepared and can be made in advance.

They’re great for Easter holidays and a few - with the usual adjustments - can join the treat table during Passover week.

NOTE:  There are four gluten-free recipes: the Rich Chocolate GingerTorte, the Skinnier Chocolate Peppermint Mousse and the White Chocolate Cream Pie (served as a pudding, without pastry), plus the No-added sugar Mocha Chocolate Brownies.  The blogger has not yet tested fine matzo flour, often used in kosher baking at this time of year, but has been served matzo soup dumplings, marvelling at their light airy texture.   67 suspects fine matzo flour could replace conventional flours in some of the cake and brownie offerings. 

LUXURY

Luxury Chocolate Torte with Ginger

Rich, creamy and to die for, AND easy-peasy and prep ahead

Adapted from Delia Smith, this wonderful treat stops conversation on first bite. 
(Kosher if biscuits chosen carefully)

Ambrosial Mint Croissant Bread & Butter Pudding:

Truly to die for — rich, light, gooey, with a crispy top, the intensity of chocolate sends guests into raptures.   Cook's Delight: it’s made 3 days before  needed and forgotten until it's time to bake

'Wow! Excellent, really good.' 'Very chocolatey; it's nicely crusty & chewy.' 
'A great office hit!' Tasters

Usually a winter treat but perfect for chilly April.  So popular in some households, cooks have been known to make one for Christmas Mass supper and another for Christmas Day.  

'Irish Coffee' Chocolate Cake':  Vegan-glorious; Dark, rich and gorgeously chocolate, the cake is fine-crumbed and hints of whiskey.  The frothy topping is served on the side or turned into icing 

LOWER-SUGAR & WALLET FRIENDLY

…but will still blow you away with fantastic flavours and wonderful textures.  And guess what?  Many of them are also low in cholesterol.  They're almost guilt free!  

Skinny Chocolate Peppermint Mousse: (gluten-free)

Only a little added sugar (but plenty of chocolate) and no cream unless you want it as a topping; this healthier dessert offers deep, dark flavours.

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

TIRAMISU PUDDING: 

Less fat and fewer calories: layers of coffee dipped lady fingers, creamy filling & chocolate ganache; enlist the family's help and the making of it goes fast.

Vegetarian White Chocolate & Raspberry Cream Pie:

(gluten-free served as pudding without pie shell)

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!

No-added-sugar Mocha Walnut Brownies (gluten free)

 Surprisingly tasty; ideal for diabetics and sugar-phobes; easy peasy 

Not quite what we’re used to but loved by sugar-phobes

 

Hot Choco-Nutella Brownie Pudding, prep-ahead knock-out indulgence

Beatty's Glorious Chocolate Cake ,  indulgent vegetarian family treat, dairy free batter

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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.  

PINEAPPLE BLUEBERRY CRUMBLE SQUARES: lower-sugar fresh fruit treat

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A FABULOUS TWIST ON CLASSIC OATMEAL DATE BARS... 

'Magnificantly sweet & melt-in-the-mouth'

67goingon60 wasn't sure how this twist on classic Oatmeal Date Bars would work.  

But as you can see from the comments below, the treats were a hit with local election volunteers and the men working on 67's flat!

Though lower in sugar than similar squares, 67's can't exactly be called healthy.  But they are high in oatmeal, the wonder food which helps lower cholesterol and maintain fibre levels. And the fruit adds a layer of juicy lip-smacking goodness.

Pineapple treats have been popular with 67 tasters recently; this is another one added to the list.

The recipe is very easy; kids studying for their A levels would find the 20 minutes involved both relaxing and rewarding!

Cost: £3'ish (5/23)

Makes: 16-20 (recipe halves nicely)

Ingred: 

   240g/8.4oz pineapple pieces (fresh is great but if tinned, in juice not syrup and well drained)

   1/2 tsp vanilla 

   1 cup/120gm/4.2oz rolled oats or Uber Granola  (67 used English cup measures)
   1 cup/142gm/ 5oz plain spelt or common wheat flour

   generous handful sunflower seeds or chopped nuts (optional) 
   1 pinch salt
   1/2 tsp baking soda
   2/3 cup/127gm/.5oz light brown sugar 

    3.8oz/110g butter, softened 

    100g/3.5oz (2 handfuls) frozen or fresh blueberries

    

Method:

ALMOST INSTANT PLUM & GINGER JAM, low-sugar, quick & easy, wallet friendly

Makes the most of well-priced plums but any fresh fruit & spice will do...

Low-sugar Plum & Ginger Jam on pancakes, made in minutes
'Incredible!! Loved the chunks of plum & the warmth of ginger.' .'

updated 9/25; first posted 2017

Plenty of punnets of reasonably priced purple plums and nectarines around at the moment.

Either will make gorgeous Almost Instant Jam/compotes and will be a welcome addition to any household.

Preservative-free and very low in sugar, the Jam is much healthier than opening a jar of mass-produced -- and takes almost as little time.

First named 'weekend jam' because it can be easily cobbled together on a dozy weekend morning, it's likely to be consumed at a single sitting -- it uses only four plums.   

As much a compote as jam, chunky with juicy fruit, rich with spice, it has only enough sugar to enhance the flavour without overwhelming it.  

The recipe can be doubled.  Though it's at its best shortly after it is made, the jam will keep in the fridge for a couple of days.

Cost: £2.25'ish (9/25)
Serves: 4

Ingred:
    4 plums, stone removed
    1 tbsp butter
    min 1, max 2 tbsp brown sugar

    1 generous tsp fresh grated ginger, skin removed
    1-2 pinches dried ginger (to taste)

    1/2 tsp good vanilla
    2-4 tbsp water

    1-2 tbsp fresh orange juice

Method:

1. Soak plums in water for 10 mins
2. Heat a heavy bottom med frying pan over med heat
3. Use a spoon to emove stone from each plum, then cut into 8 slices halve them 
4. When pan is ready, melt butter
5. Add plums & sugar, stirring to coat on all sides 1-2 mins
6. Stir in gingers; toss

   

   Plum & Ginger jam 

7. Add vanilla, a couple of tablespoons of water; simmer 3-4 mins or until fruit is beginning to collapse and a jammy sauce is formed
8. Taste; add more sugar if needed
9. Add orange juice
10. Take off the heat
11. Remove a quarter of the  mix; mash or roughly process; stir into the rest of the jam
12. To thicken further, put back on hob until desired thickness is reached
13. Serve on pancakes, toast, yoghurt or ice cream

Comments:
'Great jam!' Political Agent

'The plum and ginger Jam was incredible!! Loved the chunks of fresh plum and the warmth of the ginger at the back of your throat.'  Office Administrator 



Tips:

• kids may not like the ginger in this 
• add a shot of brandy for another layer of flavour
• if using nectarines, replace ginger with dried cinnamon and a pinch of allspice
• if you liked this, you will probably also like frugal Instant Fruit Compote
• the compote/jam can be frozen once cooled but after defrosting must be reheated; taste; it will likely need a little more sugar and/or spice 

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

LIGHTER CHOCOLATE CUPCAKES, healthier, lower-sugar & preservative, butter-free, budget friendly, portable

Are your kids begging for an indulgence while you're trying to keep them healthy? 

first posted 2017; updated 2025

Lighter, Healthier, Lower-Sugar Chocolate Cupcakes
perfect for lunchboxes or an after school treats 

These light chocolate cupcakes could be the answer.  For one thing, there's only enough batter for 6-8 medium cupcakes, reducing temptation.  For another, it's a one-bowl wonder and easy enough for the kids to make.  

They're also healthier than most: 

• no butter
• wholemeal flour
• free of common wheat if you use spelt flour
• some sugar replaced with dried unsweetened coconut 

The ones in the photo were for a special occasion; they were iced with melted chocolate and sprinkled with with nuts & candied ginger.  For an ordinary family treat, a light dusting of icing sugar or dribbles of melted chocolate would be enough.

Cost: £2.50'ish, more for spelt flour and plant milk

Feeds: 6-8 but recipe multiplies easily

Ingred:  

   

    65gm/2 1/3 oz self-raising wholemeal flour (add 1/2 tsp baking powder if flour is plain)
    20gm/3/4oz white flour
    2 generous tablespoons cocoa (not drinking chocolate)

    1/2 generous tsp baking powder

    1/2 tsp instant coffee (opt)

    50gm/1 2/3 oz sugar

    15gm/1/2 oz unsweetened dried shredded coconut

    75 ml sunflower or light veggie oil

    75 ml dairy or plant milk

     1 large egg

     1/2 tsp vanilla 

     

 Method:

1. Preheat oven to 350f/180c/170f; line 8 muffin tins with paper liners
2. Place all ingred in a deep bowl
3. Beat with electric beaters, a stand-alone mixer, or a whisk until well-blended, 2-4 mins
4. Fill paper liners 2/3 full
5. Bake 18-20 mins; a toothpick in the centre should come out dry
6. Cool completely before decorating 

Toppings: 

Melt about 35gm dark cooking chocolate:

• spread melted chocolate over cupcakes; add chopped walnuts & sugared ginger or drained ginger in syrup
• Add a tablespoon or two of milk to the melted chocolate; dribble over cupcakes

OR for dairy free, lightly dust cupcakes with icing sugar 

                                                               More kid-friendly baking onNav Bar: Recipes1 

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

INSTANT JAM/FRUIT COMPOTE. Low-sugar, Easy-peasy, Frugal

GREAT FOR USING UP END-OF-SEASON FRUIT...

Strawberry Compote: fast, easy, oh-so-delicious and good for you!

Those half-price packets of fresh berries because they're on a sell-by date?  They're usually off their best and it's not a good idea to freeze them; use them in smoothies or fruit salads.

OR try this unbelievably easy, delicious instant jam or compote.  The technique is used repeatedly on the BBC's Saturday Kitchen but is also used regularly in high-end commercial kitchens.

All you need is a frying pan, fruit, a bit of water, a bit of sugar and a few drops of vanilla essence.  Use one fruit or a mix and as much or as little sugar as you like.  For a juicy compote to serve over ice cream or with cake, add more liquid; for a thickish jam, less.  Orange juice can be substituted for water.

The method is super easy but attention is required.  Quanties of sugar in particular depend on personal taste so slow but cautious is the key.  You also need to watch water levels; juicy can turn easily into candied fruit.  Experiment with one punnet of berries to get a sense of what's needed and go from there.  

It's worth it.  It's pricier than shop bought products jams but a thousand times more tasty and satisfying.  And healthier with no additives.

Quantity and cost: depends on the season and amount of berries used

Method:

1. Put a heavy-bottomed frying pan over med-high heat.
2. Cut away any bruised or rotten bits of fruit and discard
3. Add fruit, a bit of sugar (try a minimum amount first, say a teaspoon or tablespoon) and a small amount of water - enough so the fruit doesn't stick  to the pan.
   
4. Cook until the berries begin to pop and the juices begin to run -probably a few minutes.  Add vanilla extract. Taste; you'll be surprised by its sweetness but if necessary, add more sugar, bit by bit
   
5. For a loose compote, add water until it reaches the consistency you like; this will be perfect for pouring over ice cream.
6. For jam, let the mix cook down until and it's nearly spreadable, 5-10 mins  
7. Keeps in the fridge three days.

Tip:

• Once the compote/jam is cooled, it can be frozen
• This method is also useful when supermarkets sell large quantities of berries because of a glut!  
• It works equally well with fresh or frozen berries.
• Fruit can be frozen once in its raw state and again when cooked, but no more.

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