I did not receive any payment or incentive to write this post and all products mentioned were bought myself.
I’ve always had a sweet tooth but since learning of the evils of too much sugar, I do like to try healthy, delicious puddings that are neither too high in fat or contain too much sugar. I especially love those that taste wickedly delicious but contain as few nasties as possible, just fresh, wholesome ingredients.
Not always easy and I frequently fail!
But I digress. Yoghurt is a family fridge staple in our house and due to Little Chap being partial to lemons, we usually have a jar of lemon curd in there too! My absolute favourite yoghurt is Yeo Valley for several reasons. Firstly, they are the only brand I’m aware of that doesn’t add any sugar to the yoghurt, meaning 100% of the sugars are naturally occurring. Second because they sell it in 1L sized fridge door containers. I also discovered Stokes’ lemon curd, which is not too sweet but also intensely lemony and it’s not served in tiny jars – essential when as popular as it is in our house!
Here are three ways I like to use the lemon curd and yoghurt together:
Lemon & Blueberrry Yoghurt
Use individual pots or ramekins.
- Pop a teaspoon or two of lemon curd into the bottom of each dish.
- Top up with 1 tbsp greek yoghurt mixed 50:50 with 1 tbsp low fat creme fraiche.
- Decorate with fresh blueberries.
Here’s one I made earlier – Little Chap thought my “flower” design resembled cannonballs…Boys eh?!
Cheat’s Lemon & Ginger Cheesecake (makes one portion)
Looks good in clear glass individual ramekins.
- Mix 2 tsps of lemon curd with one ground up ginger biscuit (for a true low sugar experience, try Nairn’s sweet oat biscuit range)
- Press mixture to the bottom of the ramekin.
- Combine another teaspoon of lemon curd with a desertspoonful each of full fat natural yoghurt and half fat creme fraiche. Pour over the top of the biscuit mix.
- Decorate with chocolate sprinkles.
Banana Lemon Brulee
Again, a great one for individual ramekins. Makes 4.
- Mix a tablespoon of half fat creme fraiche with a tablespoon of natural yoghurt and 2 dessertspoons full of lemon curd.
- Slice a banana and divide between four individual ramekins.
- Drizzle with a little honey.
- Spoon over the yoghurt mixture.
- Sprinkle each dish with half a teaspoon of sugar and pop under a medium grill for a few minutes until it starts to melt and caramelise.
What are your favourite fridge staples that you fall back on? What’s your favourite low sugar dessert? Please join in with this week’s #Recipeoftheweek to share with the rest of us!