How to Make Healthy Desserts as a Student Cook
Don’t think that puddings are always a lorry-load of calories, chocolate and sugar. Even as a student, you can quickly cook a tasty and indulgent dessert that doesn’t leave its mark on your waistline or force you to work off its guilty pleasures.
Sexy Fruit Crunch
It’s sexy, fruity and, erm, crunchy; it’s the Sexy Fruit Crunch! Packed with fresh fruit and yogurt, this pudding even helps you to digest your main meal.
Preparation time: 10 minutes
Cooking time: Nil
1 small tub of natural yogurt
6 HobNobs, broken into pieces
Selection of chopped fruit (kiwi fruit, strawberries, raspberries)
Bar of chocolate, grated
Pop a layer of yogurt in a wine glass followed by a layer of biscuit, then fruit. Keep going with the layers until you use up all your ingredients. Top with some grated chocolate and a whole strawberry or raspberry.
Per serving: Calories 143 (From Fat 62); Fat 6.9g (Saturated 4.0g); Cholesterol Trace; Sodium 23mg; Carbohydrate 18.2g; Dietary Fibre 1.2g; Protein 2.0g.
Bananas with Butterscotch Sauce
You know a recipe’s healthy when even the decadent desserts contain one of your five-a-day. One of your five-a-day that’s covered in sugar, cream and golden syrup . . .
The butterscotch sauce goes with many different puddings, especially sponges.
Preparation time: 10 minutes
Cooking time: 10 minutes
75 grams of butter
225 grams of brown sugar
140 millilitres of double cream
1 tablespoon of golden syrup
4 bananas, peeled and sliced in half lengthways
Melt the butter in a small saucepan over a low heat.
Add in the sugar and stir.
Pour in the cream and golden syrup.
When the sugar has dissolved after 2 or 3 minutes, bring the mixture to the boil and gently whisk until the mixture thickens and is as smooth as late-night jazz.
Remove from the heat and allow to cool slightly.
Place the sliced bananas onto a serving plate and spoon over the butterscotch sauce.
Per serving: Calories 666 (From Fat 311); Fat 34.5g (Saturated 21.6g); Cholesterol Trace; Sodium 148mg; Carbohydrate 86.7g; Dietary Fibre 1.3g; Protein 2.2g.
These flapjacks qualify for the healthy category because of the fruit they contain. Plus, the oats are full of fibre, making you feel fuller for longer.
Preparation time: 5 minutes
Cooking time: 25 minutes
Makes: 10 flapjacks
180 grams of butter
55 grams of caster sugar
2 tablespoons of honey or golden syrup
225 grams of rolled oats
50 grams of dried fruit, larger fruit chopped (sultanas, raisins, apricots)
Preheat the oven to 180°C.
Line a baking tray with greaseproof paper.
Place the butter, sugar, and honey or syrup in a saucepan and cook over a gentle heat. Stir until the mixture is all melted and the sugar is dissolved and then remove from the heat.
Add the oats and dried fruit and stir until they’re coated with the mixture.
Spoon the mixture onto the baking tray and smooth everything out until it’s the thickness of a flapjack (about 2 centimetres).
Place the tray in the preheated oven for 25 minutes and bake until golden brown.
Remove from the oven and, while hot, score where you’re going to divide the mixture into individual flapjacks. Don’t cut all the way through though. Allow the flapjacks to cool completely while still in the tray.
When cool, cut the flapjack into individual pieces, following the lines you made earlier on. To store, keep in an airtight container.
Per serving: Calories 269 (From Fat 152); Fat 16.9g (Saturated 9.7g); Cholesterol Trace; Sodium 114mg; Carbohydrate 26.4g; Dietary Fibre 1.7g; Protein 2.8g.