-
Product review: FroPro singles
FroPro singles are a healthier “ice cream on a stick” option for people looking for a frozen treat that doesn’t pack up the calories and keeps carbs and sugar low. FroPro singles FroPro singles are another product from the healthier ice cream manufacturer FroPro. These are Magnum-style ice cream on a stick covered in a hard chocolate shell. FroPro singles come in 3 flavours: Double Chocolate, Salted Caramel and Plant Based Vanilla. They are available at Woolworths supermarkets, often at a discounted price. Each box contains 4x 400ml sticks. All the flavours are gluten-free. The Double Chocolate and Salted Caramel flavours are milk-based and higher in protein than the Plant…
-
Product review: Nonie’s hot cross buns
Nonie’s hot cross buns are an Easter treat by the artisan gluten-free bakery from Botany NSW. They come in classic and chocolate flavours. Nonie’s hot cross buns Nonie’s hot cross buns come in two flavours: classic and chocolate. They are gluten-free and vegetarian. You can buy them in bags of 4 or 6 buns, each weighing 125g (classic) or 110g (chocolate). They are available on the weeks leading to Easter at Nonie’s HQ in Botany and some of their stockists. Check their website (at the bottom of this post) for more details. Ingredients The ingredients list in these buns is long, mainly because getting a good texture in gluten-free baked…
-
Product review: YoPRO frozen dessert
YoPRO frozen dessert is a high protein treat with no added sugar from the makers of my favourite high protein yoghurt. YoPRO frozen dessert YoPRO frozen dessert comes in packs of 4 individually wrapped items in the “ice cream in a stick” format. Each serve contains 540 ml of frozen goodness, 105-109 kilocalories (depending on the flavour), 10 grams of protein, no added sugar and no artificial sweeteners. You can find them in the frozen section of Coles supermarkets. The current available flavours are: Mint Chocolate, Salted Caramel, Berries & Cream, and Chocolate Mocha. Ingredients Below are the ingredients lists for a couple of flavours. Note that despite YoPRO is…
-
Recipe: Budin de pan (Peruvian bread and butter pudding)
Budin de pan is the Peruvian version of bread and butter pudding. It’s an economical dessert commonly made in bakeries with leftover bread. This is not a light dessert by any stretch of imagination. It’s energy dense and hearty and falls in the “comfort food” category for many people, including me. I used natural sweetener (stevia) instead of sugar to make it a little lighter and less sweet than the original version. I used Woolworths Free From gluten-free sliced white bread but any bread (stale or not) will do. You can use bread rolls but be mindful that there will be more crust-to-crumb ratio in the final product. To soak…
-
Recipe: Zenzai (adzuki bean dessert soup)
Zenzai is a simple and comforting Japanese dessert made with adzuki beans, sugar and glutinous rice cakes (mochi). It can be described as a sweet bean soup great for the colder months of the year. Even though I grew up eating many variations of sweet beans such as “frejol colado” (black bean paste) eaten as dessert and as a filling in Chinese pastries, the adzuki bean paste in mochi, and my aunties’ treat made with canario beans (white beans similar to canellini) and sugar. During our trip to Japan last year we learned you can buy warm cans of sweet adzuki bean soup in many vending machines. We also came…
-
Recipe: No bake low carb cherry cheesecake
No bake low carb cherry cheesecake is a quick and easy recipe to satisfy your sweet tooth during the summer months. This recipe is vegetarian, high in protein and free of added sugar. It is not low carb or keto, but all the sugar comes from the cherries so there’s no need for you to feel guilty. I used Natvia natural sweetener, but feel free to use your favourite. I recommend using stevia and/or monkfruit. Final note on ingredients: different brands of cottage cheese have different amounts of water and fat. Therefore, the recipe calls for a variable amount of water to be used when whipping the cheese. You are…
-
Recipe: Strawberry, rosemary and pistachio parfait
If you don’t have a super sweet tooth (like me, wink wink) this strawberry, rosemary and pistachio parfait might be the perfect dessert for you. It is not only a looker but also super easy to make. This treat is gluten-free, vegetarian-friendly and super healthy. You’ll get calcium, protein and probiotics from the yoghurt, vitamin C, fibre and lycopene from the strawberries and a bit more protein and fibre, as well as healthy fats from the pistachios. The rosemary doesn’t only contribute to flavour but also provides a small amount of antioxidants.
-
Recipe: Gingerbread bliss balls
These gingerbread bliss balls are a great treat to make in the holiday season. This is mainly because unlike actual gingerbread, you don’t have to rely on baking nor decorating skills. Make a batch or two to enjoy during the holidays or to give as gifts. I like using dry roasted nuts mainly for flavour. Feel free to use raw nuts if that’s what you have on hand. You may also use regular dried dates instead of Medjool but you may need to soak them in hot water and then drain them to soften them up. This recipe is gluten-free, dairy-free and vegan.
-
Recipe: Zucchini & carrot brownies
Wondering how you can consume 5 serves of vegetables? Do you want to sneak more veggies into your kids’ diet? Although these zucchini & carrot brownies are a once-in-a-while treat, they are a certainly a healthier alternative to regular dessert. The texture of these brownies is on the soft, cake-y side due to the coconut flour. If you prefer denser brownies, keep your eyes peeled for upcoming recipes.
-
Recipe: Double chocolate, adzuki and black sesame bliss balls
Double chocolate, that’s all you need to know. Don’t worry about the hippie stuff 🙂 Ok, ok, as you can gather from the recipe name, these balls have beans in them. Beans are a great source of fibre, low GI carbohydrate and a decent source of protein. They can cause gastrointestinal discomfort to some people, which can be minimised by preparation steps such as soaking, sprouting and fermenting. This recipe came about because I had rescued some adzuki beans from going in the bin. Since these beans are commonly used in desserts, I thought I’d make myself a healthy treat with them. I though I would continue with the Asian…
