Craving for something sweet? Indulge in low fat dessert - GulfToday

Craving for something sweet? Indulge in low-fat dessert


This photo is used for illustrative purpose.

Desserts have the ability to make us feel happy. In these trying times, a portion of a heavenly dessert is all we are looking for to keep our stress at bay. Here are some easy, delicious and low fat dessert recipes to feed those cravings without the additional guilt, shared by Chef Steffi Tellis.

Granola Yoghurt Parfait

100 gms low-fat yoghurt
2 tbsp honey
100 gms fresh fruits of choice (peach, grapes, pomegranate, banana, mango, berries etc.)
100 gms granola*
Mint sprig – to garnish

To prepare Granola

40 gms rolled oats
20 gms almonds
20 gms cashewnuts
20 gms raisins
20 gms dried cranberries
1 tsp cinnamon powder
A pinch of salt
4 tbsp honey

Method to prepare Granola

Slice the almonds and cashewnuts
Mix the sliced almonds, cashewnuts, raisins, cinnamon powder and salt in a bowl.
Add the honey and mix until well coated.
Line a baking tray with a butter paper and spread the mixture evenly on it.
Bake at 160ºC for in a pre-heated oven for 20 minutes or until lightly golden.
Allow to cool slightly and add the dried cranberries.
Once completely cooled, use as desired.

Method to prepare Parfait

Drain the yoghurt on a strainer for 10 minutes.
Whisk the drained yoghurt with honey until smooth.
Slice the peach, grapes, banana, strawberry and mango. Separate the pomegranate seeds. Other berries could be used whole.
Using a tall glass - make layers of Granola, yogurt and fruits. Repeat until the brim of the glass. Top with more fruits.
Garnish with a mint sprig. Serve immediately.

brownie Brownies made with green banana flour are studded with cacao nibs for more chocolate flavour and for texture.


Fudgy Healthy Brownies
45g whole wheat flour
46g refined white flour
50g unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
20g unsalted butter, melted and cooled slightly
1 large egg room temperature
2 teaspoons vanilla essence
80g plain nonfat yoghurt (drained)
80 ml honey
50g chopped dark chocolate (or dark chocolate chips)


Preheat the oven to 180 º C, and line an 8-inch square pan with butter paper.
Whisk together both the flours, cocoa powder, baking powder, and salt in a medium bowl. In a separate bowl, whisk the butter, egg, and vanilla. Stir in the yogurt, mixing until no large lumps remain. Stir in the honey. Add the flour mixture, stirring until just incorporated. Fold in some of the chopped dark chocolate (or chips).

Spread the batter into the prepared pan, and gently press the remaining chopped chocolate into the top. Bake for 20 minutes. Cool completely to room temperature in the pan. Let the brownies set for at least 3 additional hours before slicing for the fudgiest texture.
breakfast cake 1 This photo is used for illustrative purpose.

Flourless Banana Blondies


100 gms plain yoghurt (drained)
2 tbsp almond butter (or any unsalted butter)
2 large eggs
120 gms old fashioned rolled oats
70 gms brown sugar
25 gms almond meal
1 tsp baking powder
1/2 tsp baking soda
¼ tsp salt
½ tsp cinnamon powder
2 medium-size ripe bananas, mashed (150 g mashed)
60 g Chocolate chips/seeds/nuts (of choice)


Preheat your oven to 180ºC and prepare an 8×8 (20x20cm) baking pan by lining it with a sheet of aluminum foil or butter paper. Grease the foil with oil and set aside.
Whisk together all of the ingredients except for the bananas in the order listed, continue until the oats have fully broken down and the batter becomes smooth and creamy.
Gently fold in the mashed bananas. Finally, fold in your add-ins.
Pour the batter into your prepared baking pan, using a spatula to distribute it evenly.
Bake for 22-25 minutes, until a toothpick inserted into the center comes out clean. Remove the blondies from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.

Line a loaf pan with plastic wrap.
Cut the cake in half, placing one half in the bottom of the loaf pan.

Brush with some of the espresso, then smooth on a layer of cream.

Place the other half of the cake on top, then cover with the rest of the espresso and another layer of cream.

Refrigerate at least 5 hours before serving to let the espresso sink into the cake layers. Before serving, dust with unsweetened cocoa if desired.

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