It’s Easter! Looking at the forecast, we could all be sitting out in the garden having a barbecue or even going out for the day! With all these chocolates and treats around, the supermarkets will try and tempt you with their offers. But you don’t need to go without, if you choose wisely! Use this guide to check out that your favourite isn’t too “egg-cessive”!! And watch those small eggs – they can be gone while boiling the kettle for a cuppa!
And remember …. CHOCOLATE MAKES YOUR CLOTHES SHRINK!!!
Here are some recipes for you to enjoy – they make great desserts for the Easter holidays.
Fat Free Cupcakes
Makes 12 – approx. 80 calories per cake
3 medium eggs
75g/3oz self-raising flour
75g/3oz caster sugar
Preheat the oven to 200°C/400°F/Gas Mark 6. Whisk together the eggs and sugar until creamy and fold in the flour. Line a 12-hole bun tin with cup cake cases. Fill each case with the mixture until ¾ full and bake for 10 minutes, until firm to the touch.
This recipe also makes tasty chocolate cupcakes. Simply substitute 1tbsp flour with 1 tbsp cocoa powder.
** Spread a teaspoon of Philly chocolate over the cakes and top with grated white chocolate. The small bars of Milky Way are ideal.
** Spread 1 teaspoon seedless low sugar jam over the cake and a tiny sprinkle of coconut.
** Mix well together 1 teaspoon Extra Light Philly with 1 teaspoon icing sugar and cover the top of the cake. You can flavour this with lemon or orange zest (avoid using the juice as this makes the topping thin.) Lemon curd is also really tasty.
Slimtone Chocolate Easter Roll
Serves 6 – approx. 250 calories per portion
3 x size 3 eggs 56g/2oz Philadelphia Extra Light
70g/2½oz plain flour 115g/4oz icing sugar
115g/4oz caster sugar zest of lemon or lime
(plus 1 tbsp for dusting) To Decorate:
15g/½oz cocoa powder Six Cadbury’s Mini Eggs
5ml/1 tsp cocoa powder
Line a Swiss roll tin with greaseproof paper. Preheat oven to 180°C/350°F/Gas Mark 4. Stand bowl over a pan of hot water and add sugar and eggs. Whisk together until pale, thick and creamy. Sieve flour and cocoa powder together and carefully fold into the egg mixture with 1 tablespoon/15ml boiling water. Spread into the prepared tin and bake for 12-15 minutes until sponge is well risen and firm to the touch. Sprinkle remaining sugar onto a piece of greaseproof paper and place the sponge on top. Roll up immediately so the paper rolls with the sponge and allow to cool. Unroll the cooled sponge and discard the paper. Mix together the Philly, icing sugar and lemon or lime zest. Spread over the cake and roll into a chocolate log. Decorate with the mini eggs plus a dusting of cocoa powder and any Easter decorations e.g. chicks etc. that you have available.
Have a very Happy Easter, and I look forward to seeing you soon.