LOWER GUILT PEANUT BUTTER & JAM KISSES, lower sugar, higher fibre, easy, budget friendly

Delightfully crumbly and more-ish; so easy, the kids can make them...

Lower-sugar, higher fibre Peanut Butter & Jam Kisses, 

'Gorgeous, rich and crumbly.  The jam perfectly complements the peanut butter, and they're the ideal size.'  60+ writer

first published 22/8/16                                       

In celebration of classic peanut butter cookies and to bid farewell to this year's Great British Bake Off, 67 presents Peanut Butter and Jam Kisses.  These lower-guilt treats will please kids and adults alike.  

The recipe is adapted from Paul Rankin, the BBC Good Food website.  The recipe was already low in sugar but 67 shaved off a bit more and replaced some flour with wholemeal to add fibre. 

The changes didn't affect the kisses' scrumptiousness, though - they're buttery, crumbly and the unique peanut butter/jam flavours are appealing.

The Kisses are a welcome one-bowl wonder so they're kid-friendly - not just for eating but also for making.  They'll love the opportunity to make these on a wet weekends stuck inside.  

The Kisses won't break the bank, either.

Cost: £1.00
Makes: 10-12 small biscuits; recipe doubles easily

Ingred:
  
   50 gm/1 3/4 oz butter, softened
   2-3 tbsp peanut butter -- 2 if you prefer a delicate p.b. flavour; more if you can't get enough of the stuff (67 used crunchy)
   1 egg yolk from a large egg
   a scant 2 tbsp soft brown sugar

   2oz/55gms plain flour (wheat or spelt) 
   3/4oz/20gm wholemeal flour

   1-2 tbsps instant fruit compote or low-sugar jam 

Method:

MUMS' VEGETARIAN EASY-PEASY WHITE CHOCOLATE & RASPBERRY PIE: no-bake; quick & easy, lower fat & sugar, part prep-ahead; no

A lower-fat cream pie with full-fat flavour; it's no-bake & ready in minutes...

Lower-Fat White Chocolate Cream Pie with Berries 
'Lovely and creamy; it has full-fat flavour.' Taster  

29/4/20                      

Note: This recipe has not been tested for dairy-free products

Check prices for 2026

67goingon50 has been posting easy-peasy recipes using only a few ingredients since the year dot of the blog and continues to do so.

White Chocolate Raspberry Pie has only five ingredients apart from the pie shell: cream, yoghurt, white chocolate, icing sugar and vanilla.  Alcohol is optional.  

The pie is part of the Emergency Baking series; you know, when unexpected/ special guests are on the way. Or even when a fabulous but time-saving dessert is required. This one has an added advantage - it's no-bake.

At such times, no one minds cheating with pre-baked all-butter or no-butter pie or tartlet bases* - or even ready-made pastry.  Neither is expensive for what you get but if you make your own pastry, the total cost falls.

The raspberries can be replaced by strawberries, blueberries or blackberries, all of which have their own unique health-giving nutritional profile.

One warning: you need white baking chocolate; white chocolate bars for eating will not do.  You will find it in the baking sections of supermarkets, next to dark baking chocolate.  

Melting white chocolate needs careful attention; too much heat and it seizes up.  Heat over simmering not boiling water.  

Cost:  £6, less if making your own pastry (3/19)
Serves: 12 decent portions

Ingredients:
    1 x 8 or 9inch pre-baked pie shell (supermarket is fine)
    200gm whipping or double  cream
    200gm 0-fat plain Greek (thick) yoghurt
    

    120gm white baking chocolate** broken or chopped into small pieces
    

    1 tsp vanilla
    1 tbsp icing sugar
    2 tbsp brandy or other liquor OR white grape juice

    1 punnet raspberries or other fruit

Method:

DOUBLE DUTY COCKTAIL: PEAR & GINGER FIZZ. quick & easy, for adults & kids

Another nifty cocktail that does double-duty for drinkers and alcohol-phobes

Relaxing after clearing paperwork with a Virgin Pear & Ginger Fizz
(that could have been with prosecco, champers or wine)
'Lovely depths of flavour.' Taster

*Adapted from  Andrew Shannon & Simone De Luca, London Edition Hotel which appeared in the Sunday Times 

This recipe for this refreshing, fruity drink caught 67's eye because it has a pear base - one of 67's go-to fruits this year.  It was also low in sugar and topped up with prosecco.  

Which meant it could also be topped up with fizzy mineral water and served to non-drinkers and kids.  And that fit in perfectly with the Blogger's philosophy of  serving drinks at functions that adults and kids will be happy with.  

The fruity base is simplicity itself and can be made a day in advance.
  
Cost:  £1.50 plus cost of alcohol
Makes: 2/3 cup nectar; recipe multiplies easily

Ingreds:
   
   Pear Nectar: 2 pears, pref more ripe than hard, peeled & diced
                      1/2-1 tbsp caster sugar, to taste
                      1 tbsp syrup from candied ginger in syrup
                      1 ball of candied ginger in syrup

                   OR 1/2 tsp finely grated peeled ginger & 1-2 tsp sugar

Method:

Nectar

1. Cook the pears (with a splash of water if the pears are not very ripe) over med heat until softened - about 12 mins; take off heat
2. Add candied ginger  and syrup (Or fresh ginger & sugar)
3. Blitz with stick blender or in a smoothie maker till amalgamated 
4. Refrigerate till ready to use                 

Cocktail (Virgin or alcoholic)

1. For every 1 tablespoon pear nectar, add 150ml liquid (prosecco, champagne, chilled white wine OR fizzy water)
2. Garnish with thin slice of peeled pear or thin slice of candied ginger, if using

Comments:

'It's slightly sweet when mixed with fizzy water but takes on lovely depths in chilled white wine.  I look forward to testing it with prosecco or champagne.'  

Retired writer

                                                More double-duty drinks on NavBar: Recipes1/Drinks...  

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This recipe has been adapted by B  Lee/ Bright Sun Enterprises; credits as above and may not be reproduced without the author's written permission.   

BLACKBERRY, WHISKEY & GINGER NO-BAKE CHEESECAKE,

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

Light quick simple dishes below...

Blackberry, Whiskey & Candied Ginger Cheesecake
'Lovely & summery & creamy'  'Tastes delicious but is a bit floppy' Tasters

This cheesecake is a delightfully complex flavour bomb - loose rather than firm - but simple to make, no-bake and can be made ahead. 

The basic cheesecake filling is a favourite 67 recipe which never fails when a  special dessert is needed.  Dress it up or make it plain and simple -- it won't let you down.

In this version, blackberries are the main focus.  High in vitamin C and fibre, they are also a good source of Vitamin K (for healthy blood).  Go frugal and pick your own, free, from blackberry bushes which grow abundantly along UK railway lines.  They make great jams and compotes.
  

For 67's cheesecake,  blackberries are teamed with whiskey & candied ginger; the kids get a 'cleaner' version (below) layered in jars.   

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

The cheesecake is an indulgence but serves 12 easily.  The layers are deliberately thin for portion control but if you prefer more height, make 1 1/2 times the filling recipe.  

Cost: £6'ish, depending on where you get your berries
Serves: 12

Ingred: 

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

90 g unsalted butter, melted

Half recipe makes 7in/19cm cheesecake

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/500ml double cream 

100g/3.5 oz white baking chocolate 

225gm/8oz blackberries 
2-3 tbsp whiskey
2 tbsp juice from jar of bulb ginger in syrup 
2 large bulbs candied ginger, finely chopped

Topping: 
approx 150 gms whipping cream (lower fat) or double cream

1 tbsp icing sugar

1 tsp vanilla extract (opt)

garnish: 1 bulb ginger, in finely shreds            

Method:

LOWER-FAT WHITE CHOCOLATE & RASPBERRY CREAM PIE, Lower-fat, quick & easy,Indulgence, Vegetarian

A lower-fat cream pie with full-fat flavour that takes just minutes to prep...

Lower-Fat White Chocolate Cream Pie with Berries 
'Lovely and creamy; it has full-fat flavour.' Taster

1st published 2018; updated 3/22

67goingon50 has been posting easy-peasy recipes using only a few ingredients since the year dot of the blog and continues to do so.

This gorgeous White Chocolate Raspberry Pie has five ingredients apart from the pastry: cream, yoghurt, white chocolate, icing sugar and vanilla.  Alcohol is optional.  

The pie is part of the Emergency Baking series; you know, when unexpected/ special guests are on the way. Or even when a fabulous but easy dessert is required. This one has the added advantage of being no-bake.

At such times, no one minds cheating with pre-baked all-butter pie or tartlet bases* - or even ready-made pastry.  Neither is expensive for what you get but if you make your own pastry, the total cost falls.

The raspberries can be replaced by strawberries, blueberries or blackberries, all of which have their own unique health-giving nutritional profile.

One warning: you need white baking chocolate; white chocolate bars will not do.    White baking chocolate is found in the baking section next to dark baking chocolate (be careful; some white baking chocolate is very bitter) or on the net.**  

Melting white chocolate needs careful attention; too much heat and it seizes up.  Set the bowl of chocolate over simmering, not boiling water and make sure the bottom of the bowl doesn't touch the water.

If that creates anxiety, dark chocolate is much easier to work with and will do in this recipe...but it will look and taste different.

Cost:  £5, less if making your own pastry
Serves: 12 decent portions

Ingredients:
    1 8inch pie shell*
    200gm whipping or double cream
    200gm 0-fat Greek/Icelandic yoghurt
    120gm white baking chocolate** broken or chopped into small pieces
    1 tsp vanilla
    1 tbsp icing sugar
    2 tbsp brandy or other liquor OR white grape juice

    1 punnet raspberries

Method:

1. Bring a pot of water to the boil; the mouth of the pot should be wide enough to sit a (heatproof) wide'ish bowl on top without touching the water.  Reduce heat to simmer; place bowl on top
2. Add chocolate; allow to melt, stirring occasionally; just before the chocolate is entirely melted, take it off the heat
3. Dip a pastry brush into the chocolate and brush it generously over the base and sides of the cooled pastry; set aside.  Allow the rest of the chocolate to cool
4. Meanwhile, pour cream into a large bowl; whip with electric beaters until soft peaks are formed
5. Using a hand whisk, combine with yoghurt and vanilla, mixing thoroughly
6. Check temperature of chocolate; it should be still liquid but not too hot; pour into the cream/yoghurt, stirring slowly with a whisk until completely combined
7. Stir in icing sugar and alcohol if using
8. Pour into pastry shell; refrigerate a few hours
9. Just before service decorate with fruit & if you like, a few shavings of dark chocolate

Comments:
'Lovely and creamy with full-fat flavour.  Everyone else was dieting so I got to take the whole thing home for the weekend; I was not sorry!  The consistency was even better the next day.' Political Agent

*M&S & Waitrose 9 inch all-butter shell or 6 tartlets £2.50'ish
** white chocolate: Waitrose & M&S

Also Amazon: calletts (flat chocolate buttons) Note: one brand is gradually reducng child labour

Tips:

• For a family version, use milk chocolate and leave out the alcohol

• If you liked this you will also like the sensational Lemon Meringue & Raspberry Pie

More Indulgences on NavBar:Recipes II/Desserts

Please leave a comment in the box below

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.

NO-BAKE SLIGHTLY LOWER-FAT TIRAMISU PUDDING alcohol, incl kids option

A funny thing happened on the way to the dessert course...the Tiramisu Cheesecake morphed into a Tiramisu Pudding 

Tiramisu Pudding
(or How to salvage a dessert that tasted fab but looked a mess)
'Really delicious' 'A lovely boozy chocolate pudding.' Tasters

At any time of year a no-bake prepare-ahead spectacular dessert would be a boon.

Tiramisu Pudding is a fabulously tasty concoction with splendid layers of biscuit, creamy filling, ladyfingers dipped in coffee & brandy and chocolate ganache.  And it's slightly skinnier with lower-fat and low added sugar.  

This recipe came about by accident.  67 was developing a recipe for a lower-fat tiramisu cheesecake but something was lost in translation. All was not lost, however; the cheesecake turned into a gorgeously pretty crowd-pleasing pudding.

The amount of dark chocolate probably wipes out any health benefits gained from lower-fat whipping cream.  

Tiramisu Pudding is best served in a clear glass dish to show off its layers;  portioned by spoonfuls, not slices.  

67 suggests making this no more than a day in advance. 

Note: this pudding contains raw egg yolks

Serves: 8-10 

Cost: £5'ish. (2017 prices, possibly twice that in March 2026!!)

Equipment: 10inx7inch/25cmx18cm dish 2 inches/5cm deep (or equiv. say an 8-9inch/20x23square or circle with flat base)

Ingred: 

Base

   10-12 plain chocolate digestives, placed in a strong plastic bag and  thoroughly bashed with a rolling pin - a few crumbly bits are fine

   50gm/1 3/4oz dairy or vegan butter, melted  

   1 package savoiardi finger biscuits

Filling
   250gm mascarpone
      2 raw egg yolks
      2 tbsp sugar

   1/2 pint/300ml whipping cream
   1/2 tsp vanilla extract  
   1-2 tbsp coffee liqueur or brandy  

Coffee chocolate mix for dipping savoiardi  
   1 cup very strong coffee, expresso if poss
   2 tbsp good cocoa
   2 tbsp coffee liqueur/brandy/grape juice

   about a dozen savoiardi biscuits, Italian* for preference

  

Topping    
  Chocolate Ganache
     100gm/3.5oz 70% cocoa butter baking chocolate
     80ml single cream 
OR
   1/3 cup cocoa powder
     

Method:
  
Base: 

1. Mix biscuit rubble & butter; press into bottom of dish
2. Take 12 savioardi biscuits; halve them horizontally & trim bottoms to fit the depth of the dish; with curved edges on top, crumbly side facing inwards, line the sides of the dish with upright savioardi (like soldiers) pushing them down slightly into the rubble so they stay upright   
3. Refrigerate 

Filling:

1. Using electric beaters or whisk and a large non-plastic bowl, beat marscapone, egg yolks & sugar until smooth & creamy; it'll take a few mins. 
2. Add 1/2 pt/300ml whipping cream; stir to blend then beat just until mix forms med-stiff peaks when beaters are lifted.  Be careful not to overbeat.
3. Stir in coffee liqueur or brandy & vanilla
4. Pour half the filling over biscuit base without dislodging the upright savioardi; smooth with a spatula
5. One by one, dip a dozen savioardi biscuits into the coffee mix, a couple of seconds on both sides. Count 1 potato-2 potato; biscuits will absorb sufficient coffee but won't go soggy.  Layer biscuits over filling 
6. Pour the rest of the filling into the pan leaving an inch or so of  space below the tops of the savoiradi 'soldiers' 
7. Cover loosely with clingfilm; refrigerate a few hours or overnight

Ganache Topping (see tips below)

1. Using a sharp knife, chop chocolate into rough shards
2. Heat cream in a small saucepan over med-high heat until steam begins to rise off the surface and tiny bubbles appear around the outer edge; take it off the heat immediately
3. Add half the chocolate; stir until incorporated then add the other half of the chocolate; stir till chocolate is completely melted; cool slightly 
4. Gently pour about 2/3 of the chocolate over the tiramisu filling (you may need to add a little milk to slacken the chocolate)
5. (Save the rest of the chocolate; cool & whip for icing biscuits or sandwiching them together)
6. Cool and refrigerate
7. Pipe or drop spoonfuls of whipped cream around the edges of the tiramisu or cover completely with cream

Comments:
'I like it; it's a lovely boozy chocolate pudding. It was even better the day after.  But doesn't taste to me like tiramisu!' Political Agent
'Really delicious; this would be a perfect filling for profiteroles.' Local councillor candidate.

Tip:

• for kids' option, do not use alcohol & egg yolks; use milky - not strong - coffee and use milk chocolate instead of dark; scatter hundreds and thousands lightly over finished product
• replace chocolate ganache topping with a generous layer of sifted good quality cocoa   

                                                                                                        

                                            

Please leave a Comment in the box below 

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

MAKE YOUR OWN CHOCOLATE HAZELNUT SPREAD: low-added sugar indulgence FTA (from the archives)

A popular easy-peasy 'Nutella' which is almost guilt-free

 Chocolate & Hazelnut Spread, Lower Sugar & Preservatives
via Dan Doherty

This recipe was posted in an American food group on Facebook which 67 joined recently.  The response was stunning -- over a hundred posts a day for 3 days!

If you missed it first time around, here's a second opportunity.  Put it in your recipe file, even if you're not planning to make it right away.  It's perfect for brunch pancakes on a Sunday.

This recipe from celebrity chef Daniel Doherty is deeply, darkly chocolate with hazel highlights and lowlights (culinarily speaking).  (Daniel has given 67 permission to use his recipe)  It's low in sugar, it's smooth, it's creamy.  It's delicious but doesn't smack you in the face with sweetness.   

Most of the ingredients will be found in any baker's cupboard.

The spread's easy to make but a good food processor or smoothie maker will help the process. (see tips)  

Use it as a spread for toast or buns or add whipped cream to make a mousse or layer it with cheesecake. Most adults will adore this and small Nutella addicts should enjoy switching their loyalty.   

Even with the lower sugar, the recipe is an Indulgence.  The health-conscious can be pleased that the recipe doesn't make a huge amount -- there's just enough to make people happy but not to overindulge.   

Cost: £2-ish
Makes: about 150 gm/just over 5 oz

Ingred:
   50g/1 3/4oz hazelnuts (67 used ready roasted, chopped supermarket hazelnuts)
   60g/2 generous ounces icing sugar
   10g/1/3oz cocoa powder
   25g/generous 3/4 oz powdered drinking chocolate
   50g/1 3/4oz dark chocolate (65%+ cocoa solids), melted over simmering water or in 10 second bursts in the microwave & cooled slightly
     1 tbsp light veg oil
    75 ml water

Method:

1. If hazelnuts are unroasted, preheat oven to 350f/180c/gas4 & roast on baking tray until golden - 5 min
2. Blitz nuts in food processor until finely ground - it will take a few mins
3. Add icing sugar, cocoa & drinking chocolate; blend
4. Add melted chocolate; blend 5 mins
5. Gradually add water & oil until thick and gloopy - a few mins
6. Decant into an air-tight container; refrigerate before using

Tips:

• 67 used a 600rpm blender & smoothie maker; the result was delicious but slightly grainy; next time, the mix will be whizzed for longer
• If you liked this you will love Double Chocolatella Mini Volcano Cakes 
• If making your own doesn't appeal and you've deep pockets, try Le Pain Quotidian; it sells unbelievably more-ish, not-too-sweet chocolate-hazelnut spread £6/jar

By kind courtesy of Daniel Doherty, Duck & Waffle: Recipes and stories. published by Mitchell Beazley £25, octopus books.co.uk

•                                                   More sweets on Nav Bar: Recipes I / Baking 

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MOTHER'S DAY: ULTRA EASY DOUBLE DIPPED FRENCH TOAST

So easy the kids can make it; perfect for breakfast on a tray 

(from the archive)

Double-Dipped Crunchy French Toast

This breakfast is so simple, kids can make it.

It's a twist on the family favorite 'eggy bread' but double dipped for crunchiness and flavour.  

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

Cost: 50 pence
Makes: 2 slices

Ingredients:
   2 slices thick day-old wholemeal bread or a split croissant, baguette or torpedo roll
   1 large egg
   1 tbsp milk
   1/2-1 tbsp brown sugar
   1/2 tsp vanilla extract

   1 mug breadcrumbs, either home-made OR the best Panko crumbs you can afford
   1/2 to 1 tbsp brown sugar
   1/2 tsp cinnamon
   pinch nutmeg (opt)

   Butter 
   Icing sugar (opt)

Method:

1. Put a non-stick frypan on to medium high heat
2. In a flat bowl, beat together egg, milk, sugar and vanilla
3. On a separate tray, mix breadcrumbs with sugar and cinnamon
4. When pan is ready, turn down heat to medium; add a generous tablespoon butter 
5. Dip bread in egg on both sides; allow to soak up the liquid without getting soggy
6. Using a fish slice, drop the bread in the breadcrumbs; pressing crumbs on until both sides are evenly coated
7. Place in the frying pan; after 4 mins, the bread should be crisp and golden 
8. Add a touch more butter; flip the bread; cook 2-3 mins
9. If the frying pan is big enough, fry both slices together;  otherwise keep first slice warm while cooking the second
10. Serve sprinkled with icing sugar (opt) with a side of jam, honey or maple syrup and/or fresh berries

Tip:

• For an even crunchier finish, replace breadcrumbs with bashed breakfast cereal 
• if you liked this, you'll like 67's Bread & Butter Puddings in the Baking section of Recipes on the Nav Bar

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.