healthy pudding

Delicious vegan and gluten-free buckwheat chocolate pudding. A healthy treat you can enjoy for breakfast, brunch, as a snack or as a light dessert.

Buckwheat Chocolate Pudding

buckwheat

200 ml rice milk

dates

g coconut cream (the thickened cream from a can of full-fat coconut milk)

g banana (ripe)

g cacao powder

130 ml

rice milk

agave (for extra sweetness)

coconut whipped cream

blueberries

Once the buckwheat has been soaked, rinse it well, and let it drain thoroughly. Put it in a small pan or a medium pot with 200 ml almond milk. Bring to a boil. Reduce heat to low, cover and cook for approx. 15 minutes.

Remove from heat. If there is any liquid left, drain it well and let it cool down completely.

Drain dates and put them into the blender. Add all the other ingredients:  cooked buckwheat, coconut cream, banana, cacao powder, and approx. 130 ml of rice milk.  Blend until smooth and creamy.

If the mixture is too thick, add a little bit more of almond milk until you reach the desired consistency. Adjust sweetness by adding 1 tablespoon agave syrup, if necessary.

Serve in jars and top with coconut whipped cream and blueberries...

Three ingredients and two minutes is all you need to whip up this low-fat, low-calorie yogurt, which is ideal for eating after exercise

Instant frozen berry yogurt

frozen mixed berry

0%-fat Greek yogurt

tbsp honey or agave syrup

Blend berries, yogurt and honey or agave syrup in a food processor for 20 seconds, until it comes together to a smooth ice-cream texture. Scoop into bowls and serve.

Enjoy an incredible half-fat version of this classic dessert, which tastes every bit as good as the original

The ultimate makeover: Lemon tart

butter

plain flour

tbsp icing sugar

extra virgin rapeseed oil

eggs egg

icing sugar

tbsp finely grated lemon zest (about 4 lemons)

lemon juice (from 4-5 lemons)

Rub the butter into the flour until the mix looks like fine breadcrumbs. Stir in the icing sugar, then make a well and use a round-bladed knife to stir in the oil, egg yolk and 1½-2 tbsp cold water until dough comes together. Without overhandling, gather into a ball. On a lightly floured surface, roll out so it fits a 23 x 2cm loose-bottom flan tin. Ease the pastry into the tin, then trim the edges by rolling the rolling pin over the top. Press the pastry into the flutes so it sits very slightly proud of the edge (this extra height helps in case of any shrinkage). Lightly prick the pastry base with a fork, then chill for about 10 mins. Heat the oven to 190C/170C fan/gas 5.

Meanwhile, make the filling. Beat the eggs and egg whites together with a wooden spoon until well mixed. Sift the icing sugar into a bowl, then gradually beat in the eggs. If the mix is at all lumpy, simply beat with a wire whisk. Stir in the lemon zest and the juice. Leave to stand so the lemon flavour can develop.

Sit the chilled pastry case on a baking sheet. Line with baking parchment and baking beans and bake blind for 20 mins until well set. Carefully lift out the beans and paper, then bake the pastry case for another 3-5 mins until the base is cooked and pale golden.

Strain the lemon mixture through a sieve. Beat the crème fraîche in a medium bowl until smooth, then slowly stir in the lemon mix until well blended. Transfer to a jug, then carefully pour two thirds into the warm pastry case. Place in the oven with the oven shelf half out, pour in the rest of the filling, then carefully slide the shelf back in. Reduce the heat to 150C/130C fan/gas 2. Bake for 25-30 mins until barely set with a slight wobble in the middle. Cool for about 1 hr, then serve with a light dusting of icing sugar. Best eaten the same day.

This low-fat, simple dessert combines tender fruit and fragrant syrup

Poached apricots with rosewater

golden caster sugar

apricot

rosewater

Greek yogurt

pistachios

Put the sugar into a medium pan with 150ml water. Heat gently until the sugar dissolves, then add the apricots and simmer for 15 mins until soft. Take off the heat, splash in the rosewater and leave to cool. Spoon into glasses to serve, topped with a few dollops of the yogurt and a scattering of nuts.

It’s rich, creamy, smooth, totally satisfying, sweetened naturally, laced with good-for-you fats, and makes for one epic dessert.

Dark Chocolate Quinoa Pudding

coconut cream (depending on the consistency you prefer + more for garnish)

coconut water (or regular water, or a combination of the two)

red quinoa

medjool dates (soaked for 5 minutes)

cacao powder

sea salt

stevia (optional)

Place two cans of full-fat coconut milk in the fridge for at least 8 hours or overnight. When ready to assemble the pudding, scoop out the hard coconut cream from the top of each can and add it to a mixing bowl. Whip the cream until soft and pillowy. Place bowl back in the fridge while you assemble the rest of the pudding.

Add the 3/4 cup of coconut water (what's leftover in the can) or regular water into the bottom of a blender. Add quinoa, dates, cacao powder, sea salt and stevia and blend on high until smooth and creamy. The pudding will be quite thick at this point, but don't worry!

Transfer the pudding to a large mixing bowl. Fold in coconut cream, starting with 3/4 of a cup. Place the bowl back in the fridge for at least 30 minutes to let the pudding firm up. If it's too firm when you want to eat it, stir in another 1/4 cup of cream.

Serve cold with additional whipped coconut cream, fresh berries and a sprinkle of cacao powder.

Top 5 healthy pudding recipes from across the web

The most viewed healthy pudding recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Buckwheat Chocolate Pudding

Instant frozen berry yogurt

The ultimate makeover: Lemon tart

Poached apricots with rosewater

Dark Chocolate Quinoa Pudding

Top 5 healthy pudding recipes from across the web

The most viewed healthy pudding recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Buckwheat Chocolate Pudding

Instant frozen berry yogurt

The ultimate makeover: Lemon tart

Poached apricots with rosewater

Dark Chocolate Quinoa Pudding

The most viewed healthy pudding recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine