Food Glorious Food: ‘Sweet’ isn’t always unhealthy

There may be a few of us who have discovered baking and desserts over the lockdown period and this has been a great way to engage with family and friends.

But with the ‘new normal’ becoming more ‘normal’, and with back to school here, it’s perhaps time for some of us to reach for healthier options.

If I talk about ‘healthy desserts’, most people assume there will be fruit salads being dished out, but it really doesn’t have to be like that, especially if you have grown fond of baking over the past few months. I am hoping to inspire you to revisit puddings and make them more accessible, without needing to cut back entirely.

I have tried various things in the past with my sweet-toothed family, some not overly successful.

The fruit soup was not welcomed very warmly and apparently a courgette should not appear in a dessert bowl, but there have been some low fat and low sugar desserts that they have really enjoyed.

This has meant the weekends or special occasions can be filled with something a little more indulgent and moderation can be applied.

Here are some tips:

* Making smaller, individual portions lowers the risk of a heavy and generous serving hand.

* Use low fat spreads and olive oil where possible.

* Use fruit as sweeteners where you can and be mindful of the amount of sugar already consumed in the day.

* Use nuts and seeds as a way of adding texture and crunch

* Use healthier sugar options such as agave syrup, honey and coconut sugar, and use less where possible.

* If making pies, just use a top crust.

* If using pastry, make your own shortcrust and remove a third of the fat from the recipe, you will find you should be able to create something just as tasty with less butter.

* Use thick Greek yoghurt or whipped coconut milk instead of cream where you can.

* Make your own ice creams and sorbets so you can create your own low fat and low sugar options and have control over it.

* Use good quality dark chocolate instead of the higher fat and sugared milk varieties.

* Make custard using low fat milk options and less sugar.

* Gluten-free options are not necessarily healthier, as it’s the fat and sugar content you should be trying to reduce.

* Have a look at diabetic books and websites for recipe inspiration (but avoid prepacked diabetic products).

Here are a couple of my favourite ideas.

Almond Milk and Dark Chocolate Granita – serves 3-4

You will need to use an ice cream maker (or a plastic tub that you can freeze and then stir the ingredients every 1-2 hours until the right consistency). Mix 1 litre of almond milk and 6 tbsp of agave syrup together and freeze. Stir in 4 tbsp dark chocolate chips or cacao nibs. This is better eaten just as it becomes icy as it will freeze very hard. It’s wonderfully refreshing and creamy with far less calories.

Pear and Blueberry

Crumbles – serves 4 (photo)

Roughly rub together using your fingertips - 3 tbsp dairy free spread, or other low-fat spread with 3 tbsp honey, 50g oats, 20g chopped nuts and 75g any flour. You need a lumpy mix. Peel and chop 4 small pears and divide between 4 small oven dishes, divide 100g blueberries between them. Squeeze a little lemon juice over the top. Divide the crumbly mix over the fruit and bake at 180C for 20-25 minutes until crunchy and coloured on top. Serve with Greek yoghurt.

Yes, there will be a change in taste with some of these options, but this is not about avoiding the more indulgent choices for good, it’s about cutting down and making healthier decisions.

Be mindful of the everyday and allow for treats every now and then... life still needs to be lived.