I do believe it is high time for something sweet… Therefore, I present a dreamy, creamy, chocolate orange mousse with a delightfully pleasing crunch! Divine deliciousness, duly delivered. 😀
0% fat Greek yoghurt – 200 g
Rich Tea light biscuits – 4, broken up
Soya milk – 5 tablespoons (I used Alpro Soya Light)
Sukrin gold – 2 tablespoons
Carob powder – ¾ teaspoon + 1 teaspoon
Orange essence – 2 drops
A pinch of vanilla seed/powder (or a drop of vanilla essence)
Zest of 1 orange
1. Whisk together Greek yoghurt, Sukrin, ¾ teaspoon of carob powder, soya milk, orange essence and vanilla, to make into a creamy mousse.
2. Add the broken Rich Tea biscuits and mix well.
3. Place mixture into ramekins, and sprinkle with 1 teaspoon of carob powder.
4. Refrigerate until fully chilled (for at least 30 minutes), and add orange zest to decorate.
A rustic, creamy tomato sauce. My new favourite sauce, one that I’ve taken to eating with absolutely everything! This is a quick and simply delicious fix with a fruity note. 🙂
Plum tomatoes – 500 g, roughly chopped
Onions – 2, thinly sliced into rings
Garlic – 2 cloves, minced
Juice of half a lime
Red wine – 1 tiny slosh
Salt – ⅓ teaspoon
Low-sugar low-salt ketchup – 1 tablespoon
Sukrin gold – 1 tablespoon
Dried oregano – a pinch
Fresh basil leaves – a handful, roughly torn
Coarsely ground black pepper – 1-2 teaspoons
Unsweetened almond milk – 50 ml (I use Alpro roasted unsweetened almond milk)
1. Put onions and garlic in a non-stick pan and cook on medium heat with a little water (water being a substitute for oil to stop the onion and garlic from burning/drying out) and squeeze in the lime juice.
2. When the garlic and onions start to brown, add the red wine, and simmer for 2 minutes.
3. Add in the tomatoes with salt and mix together well with the onions and garlic.
4. Keeping the pan simmering on low heat, add in the ketchup, Sukrin gold, oregano, basil and black pepper.
5. Mix in a blender with almond milk to a get a smooth creamy texture.