Healthy Valentine's Day pudding

If you’re looking for a special ending to dinner or a Valentine’s treat with a lighter touch, these chocolate goodies will hit the spot

Skinny chocolate muffins

Pre 20 min
Cook 20 min
Makes 12

3 eggs
175g soft light brown muscovado sugar
150g beetroot, peeled and finely grated
175g self-raising flour
50g cocoa powder
1tsp baking powder
100ml low-fat natural yogurt
1tbsp vanilla bean paste
100g plain chocolate (70% cocoa solids), chopped

1. Preheat the oven to 180°C/fan 160°C/gas 4. Line a muffin tray with 12 paper cases.

2. In a large bowl, whisk the eggs and sugar together for 10 min to make a light and fluffy batter that has expanded in volume. Gently stir in the beetroot.

3. Sift over the flour, cocoa and baking powder, then carefully fold into the mixture. Fold in the yogurt, vanilla bean paste and chopped chocolate.

4. Spoon the batter into the muffin cases until they are three-quarters full, then cook in the oven for 15–20 min.

5. Remove the muffins from the oven and allow to cool slightly in the tin. When they’re cool enough to touch, remove to a wire rack to cool completely.

Per muffin
196kcal
5.3g protein
6.5g fat
3.3g saturates
31.6g carbs
19.4g sugar
2.5g fibre
0.4g salt
96mg calcium
1.6mg iron

VEG

Comforting crumbles

At HFG we love finding ways to make our favourite dishes healthier. From satisfying pies to decadent desserts, we believe that with a bit of nutritional tinkering most culinary treats can be enjoyed as part of a balanced diet.

In our November issue, we put the spotlight on fruit crumbles and our chefs surpassed themselves when experimenting with healthier fillings and toppings. In fact, they managed to concoct so many delicious variations there wasn’t enough room for all of them in the magazine. But we didn’t want you to miss out, so we thought we’d share the leftovers with you here. A serving of either crumble contains one of your 5-a-day and is low in saturates and salt.

Apple and raspberry

Serves: 6

Prep: 5 min

Cook: 20 min

400g tin sliced apples

200g frozen raspberries

60g caster sugar, plus 1tbsp extra

60g self-raising flour

40g rolled oats

30g low-fat spread

1tsp vanilla extract

6 small scoops low-fat ice cream, to serve

1 Preheat the oven to 190°C/fan 170°C/gas 5. Combine the tinned apples, frozen raspberries and the 1tbsp caster sugar in a 1.25 litre baking dish.

2 Put the flour and oats into a mixing bowl, then rub in the spread with your fingertips until the mixture resembles breadcrumbs. Stir in the remaining 60g sugar.

3 Sprinkle the vanilla extract over the fruit, then add the crumble topping. Bake for 20 min or until golden. Serve with the ice cream.       

Per serving: 238kcal, 3.7g protein, 4.9g fat, 2.4g saturates, 35.1g sugar, 3.9g fibre

Strawberry and almond

Serves 6

Prep: 10 min

Cook: 25 min

125g reduced-calorie strawberry jam

500g strawberries, halved

25g toasted flaked almonds

60g caster sugar, plus 1tbsp extra

60g self-raising flour

40g rolled oats

30g low-fat spread

1tsp vanilla extract

6 small scoops low-fat ice cream, to serve

1Preheat the oven to 190°C/fan 170°C/gas 5. Warm the jam in a saucepan, then add the strawberries and stir to combine. Transfer to a 1.25 litre baking dish.

2Put the flour and oats into a mixing bowl. Rub in the spread until the mixture resembles breadcrumbs, then stir in the sugar and almonds. Sprinkle over the strawberry mixture, then bake for 20 min or until golden. Serve with the low-fat ice-cream.

Per serving: 258kcal, 4.8g protein, 7.2g fat, 2.6g saturates, 34g sugar, 3.1g fibre

Pick up the November issue of Healthy Food Guide magazine for eight more variations including a classic apple and sultana and an exotic pineapple, rum and raisin.