Healthy diet dessert recipes for those with health restrictions and calorie conscious

Before we begin, we’d like to point out, that all are diet dessert recipes, and some might even be called diabetic desserts, but we are no doctors, make sure you consult a doctor before you decide to eat or feed desserts, even the one with zero sugar to anyone with diabetes. Take your pick from banana walnut muffins, fruity nice cream, chocolate chia pudding and a healthy chocolate mousse. Rotate and prepare these recipes when the cravings hit and you have the company of the restricted diet folks. 

1. Fruity Nice Cream

(Serves 6)

Ingredients

• 450 gm frozen pineapple chunks
• 250 gm frozen mango pieces (from 1 large mango, peeled and diced)
• 1 tbsp fresh lime juice

Instructions

1. Prepare your food processor and gather all ingredients.
2. Add frozen pineapple, mango, and lime juice to the food processor bowl. You can also use lemon juice instead of lime juice for a less sweet nice cream. 
3. Process the mixture, pausing occasionally to scrape down the sides.
4. Continue to blend until it’s smooth and creamy, resembling soft-serve ice cream, for about three to five minutes. 
5. Optional: For a firmer consistency, freeze the mixture for 30 minutes before scooping.
6. Serve immediately and garnish with fresh mint leaves or shredded coconut if desired.

2. Chocolate Mousse

(Serves 4)

Ingredients

• 100 gm Bournville 70% dark chocolate
• 200 ml boiling water
• Zest of 1 orange

Instructions

1. Place chocolate pieces in a heat-proof bowl, then carefully pour boiling water over the chocolate. Let it stand for two minutes.
2. Stir well until the chocolate is completely melted and combined.
3. Transfer the mixture to a blender, add orange zest, and blend on high for one to two  minutes. 
4. Quickly pour into four shallow, wide dessert containers.
5. Refrigerate for at least two hours to set.
6. Before serving, garnish with a twist of orange zest or grated dark chocolate.

3. Chocolate Chia Pudding

(Serves 4)

Ingredients

• 110 gm chia seeds
• 500 ml oat milk
• 30 gm Cadbury Cocoa Powder
• 4 tsp honey, to taste
• 1 cup berries (optional)

Instructions

1. Take a large container with a tight-fitting lid, and add chia seeds and oat milk. Stir thoroughly to mix. Add cocoa powder and honey to the mixture.
2. Stir again until no lumps remain and the ingredients are mixed. Secure the lid and refrigerate for at least two hours or overnight.
3. After chilling, take it out from the refrigerator and stir well. If needed, add more oat milk.
4. Spoon into serving bowls and top with fresh berries.

4. Banana Walnut Muffins

(Makes 12 muffins)

Ingredients

• 260 gm whole wheat flour
• 45 gm rolled oats
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 300 gm mashed banana (about 2-3 ripe bananas)
• 2 eggs
• 70 gm olive or coconut oil
• 80 ml honey or maple syrup
• 80 ml milk
• 1 tsp vanilla extract
• 120 gm chopped walnuts

Instructions

1. Preheat the oven to 220°C; the high heat will help create the domed top on your muffins. Prepare a 12-count muffin pan by greasing it with butter or using cupcake liners.
2. Take a big mixing bowl, and add flour, oats, cinnamon, baking soda, baking powder, and salt. Whisk until combined and set aside.
3. Mash the ripe bananas in another bowl, using a fork or an electric mixer, until smooth.
4. To the mashed bananas, add eggs, melted coconut or olive oil, honey or maple syrup, milk, and vanilla extract. Whisk until they're thoroughly combined.
5. Fold the banana mixture into the flour bowl using a spatula, or a spoon, until just combined. Don’t overmix. Add the chopped walnuts and mix until you can’t see any dry flour streaks. 
6. Spoon batter into muffin cups, filling to the top. You can also sprinkle with extra oats and coconut sugar at this stage.
7. Bake for five minutes at 220°C, then reduce the temperature to 180°C, without opening the door of the oven.
8. Continue baking for 15-16 minutes, until a toothpick inserted in the center comes out clean.
9. Cool in the pan for five minutes, then transfer to a wire rack to cool completely.
10. Store in an airtight container at room temperature, until ready to serve.