Summer is the perfect time to treat yourself after a long, hard year of work. But it’s also bikini season! Don’t fret – you CAN have it all, with our 100% guilt-free, summer-inspired dessert ideas! Because you deserve to be spoiled this holiday season.
One of our favourite summer desserts, as it is super easy to make, and great for entertaining.
Simply crumble one mini pre-purchased meringue into the bottom of a small serving bowl, about ½ cup per person. Defrost frozen blueberries and raspberries, and stir the fruit with any juices through creamy Greek yoghurt.
Serve a large dollop, or two, into each serving glass, and finish with a small drizzle of honey and fresh strawberries or mango. If you have guests, it’s fun to serve the meringues, yoghurt, defrosted berries, honey and fresh fruit in separate serving bowls, and allow everyone to ‘make their own’.
Summer trifle recipes usually consist of alternating fruit layers, cake and cream. For a healthy twist, use Greek yoghurt instead of cream, and lady finger biscuits instead of cake.
Add a single layer of lady finger biscuits into a large trifle bowl, then pour over a splash of Cointreau (optional). Add a thick layer of Greek yoghurt swirled with honey, then top with diced nectarines, plums, red grapes, defrosted raspberries and passionfruit pulp.
Repeat layering with biscuits, Cointreau (optional), honeyed Greek yoghurt and fruit, until you reach the top of your dish. Refrigerate for a minimum of 1-2 hours before serving.
Traditional crumbles can be high in saturated fat and refined carbohydrates. Give this family favourite a makeover by following our delicious recipe.
For the pie filling, select four naturally sweet apples such as golden delicious or royal gala, and leave the skin on when dicing into small cubes. Stew diced apple with the juice of 1 orange and a splash of water, until soft. Stir through 1 cup of frozen raspberries.
Second, create a low GI, high fibre topping from 3/4 cup of natural muesli or rolled oats, 2tbs olive oil or coconut oil, 2tbs coconut shavings and ¼ cup LSA. Rub the crumble ingredients together.
In a pie dish, layer the fruit and top with crumble, then bake at 180C for 20 minutes. Yum!
With most frozen yoghurt soft serves being high in added sugar, a homemade option is certainly the way to go.
Buy yourself some popsicle moulds, and fill them with blended plain Greek, almond or coconut yoghurt, frozen fruit.
As a rough guide, use 1 cup of yoghurt with 1 cup of frozen fruit, plus any extra flavours. We love the combination of yoghurt with frozen berries and honey, frozen mango and shaved coconut, or frozen banana and peanut butter.
The portion control of a popsicle mould is great because it tastes so good - you’ll surely eat more otherwise.
Nothing say’s ‘I love you’ more than a basket of homemade muffins! Here’s a recipe for one of our favourites – wholemeal banana and peanut butter.
In a large bowl combine 1 cup wholemeal flour, 40g natural or vanilla protein powder, 2tbs LSA, 2tsp baking powder and a pinch of salt.
In another bowl, mash 2 large ripe bananas, then add 2 whisked eggs, ½ cup Greek yoghurt, ¼ cup skim milk, 2tsp vanilla extract (omit if using vanilla protein powder). Mix the wet and dry ingredients together until combined.
Grease a 12-hole muffin tray, then fill half-way with muffin mix. Add 1tsp peanut butter to each muffin hole, then top with remaining muffin mix. Bake at 180C for 20 minutes, or until toothpick comes out clean.
Perfect if you need a little chocolate hit, and only the real deal will do!
Choose your favourite dark chocolate, and melt it in a bowl over boiling water, or in the microwave.
You can dip strawberries, slices of apple or pear, or segments of banana into the chocolate, and then set in the fridge for 5 minutes to set. Chocolate dipped fruit has a short shelf life, best consumed within 24 hours.
They are perfect for sharing with others as a light dessert alternative, with a cup of tea.