If the chilly climate has elevated your sugar cravings, by no means worry – you’ll be able to tantalise your tastebuds with out swelling your abdomen.

Scientific nutritionist Sarah Di Lorenzo is giving your favorite desserts a do-over in order that they’re each scrumptious and nutritious.

Sarah explains her more healthy tackle desserts within the video above

Watch Dawn on Channel 7 and stream it without cost on 7plus >>

Sarah’s cute wholesome mini cheesecakes

Makes 6

Crust elements

  • 1 cup cashews
  • 1 cup pitted dates
  • tiny pinch of salt

Cheesecake filling

  • 250 grams cream cheese
  • 1 cup good-quality Greek yoghurt
  • 1/3 cup honey
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • tiny pinch of salt


  1. To make the crust, merely add the cashews, dates and salt to a meals processor and blitz till blended.
  2. In a six-hole muffin tray, line the muffin cups with baking paper or use a silicone muffin tray. Add a few tablespoon of the combination to the bottom of every muffin cup.
  3. For the cheesecake filling, place all filling elements in a meals processor or blender and blitz till clean. Spoon this combination to the muffin cups. Refrigerate for just a few hours earlier than serving.

Recipe be aware: you’ll be able to maintain the cheesecakes within the freezer till serving.

Wholesome apple crumble. Credit score: Dawn

Wholesome apple crumble

Serves 6


  • 1 cup rolled oats
  • 1/3 cup roughly chopped walnuts
  • 2 teaspoons floor cinnamon
  • 1/3 cup maple syrup
  • 1 1/2 tablespoons coconut oil


  • 6 cups diced apples
  • 1 tablespoon psyllium husk
  • 2 teaspoons floor cinnamon


  1. Preheat oven to 180C. In a mixing bowl mix the oats, walnuts, cinnamon, maple syrup and coconut oil.
  2. In one other bowl mix the apples, psyllium husk and cinnamon.
  3. Switch the filling to a baking dish and press it down. Place the crumble combine evenly on the highest.
  4. Bake for 25–35 minutes, or till the apples are tender and the highest is golden and crisp.
Sarah’s wholesome Anzac biscuits. Credit score: Dawn

Sarah’s wholesome Anzac biscuits


  • 1/2 cup of almond flour
  • 1/2 cup of oats
  • 1 cup of shredded coconut
  • 1 pinch of salt
  • 1 teaspoon of baking powder
  • 1 teaspoon of stevia
  • 2 tablespoons of butter
  • 1/2 cup of maple syrup
  • 1 tablespoon of crunchy peanut butter


  1. Line a baking tray with baking paper.
  2. Preheat the oven to 150C. Combine the dry elements. Warmth and mix the butter, maple syrup and peanut butter in a small saucepan till mixed then add to the dry elements and blend nicely.
  3. Make biscuits with two tablespoons of the combination.
  4. Cook dinner for 25 minutes.
Sarah’s cherry ripe slice.
Credit score: Dawn

Sarah’s ‘cherry ripe’


  • 2 cups of desiccated coconut
  • 3 tablespoons of coconut oil
  • 1/4 cup of maple syrup
  • 2 cups of frozen cherries
  • 1/2 cup of frozen raspberries
  • 250 gram of darkish melting chocolate

Add all of the coconut, coconut oil and maple syrup to a meals processor till a paste is shaped.

Add the cherries and raspberries mix nicely. Then add the combination to a lined baking dish. Soften the chocolate after which cowl the combination. Place within the fridge or freezer for an hour to harden. Then reduce chew sized parts to take pleasure in.

Sarah’s ‘bounty’ bars


  • 1 cup of shredded coconut
  • 1/4 cup of maple syrup
  • 2 tbsp of coconut oil
  • Pinch of salt
  • 1/2 teaspoon of pure vanilla extract
  • 120 gram of darkish chocolate melted


  1. Combine all of the elements, besides the chocolate, in a meals processor till a paste types. Then roll the paste into two-inch (5cm) mini logs. Freeze for an hour.
  2. Soften the chocolate after which cowl the coconut with chocolate and again into the fridge.
  3. Wait an hour to set after which take pleasure in!

Sarah’s twist on a Snickers

Makes 20, 2 per serve


  • 20 Medjool dates, pitted
  • 1/3 cup nut butter
  • 250 grams darkish chocolate
  • 1/2 cup crushed roasted peanuts


  1. Line a baking tray. Reduce every date down the centre however solely to create a spot so you’ll be able to fill every date with 1/2 a teaspoon of nut butter. Place the crammed dates on the tray and put them within the fridge for half-hour.
  2. In the meantime, soften the chocolate in a glass bowl over a saucepan of boiling water
  3. As soon as melted, roll every date by the chocolate and place again on the baking paper.
  4. Sprinkle them with the crushed roasted peanuts. Return to the fridge for an additional half-hour. As soon as completed you’ll be able to maintain these within the fridge for a simple snack for some vitality on the go that’s guilt free and fully scrumptious or save for a candy deal with as a dessert.

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