Sat | Jan 29, 2022

Indulge In Healthy Treats

Published:Monday | April 4, 2016 | 3:33 PMJody-Anne Lawrence
Contributed Photo Tropical mango lime sorbet is perfect for this season, let none of those mangoes go to waste.
Contributed Photo This granola and raspberry parfait will hit the spot without settling on your waist.
Contributed Photo Make these sweet mini sponge cake fruit cups your favourite dessert without any guilt.
Contributed Photo Love banana bread? Well try this chocolate chip banana bread with pecans.

Today is World Health Day, and this year the emphasis is on diabetes. But being healthy does not mean that you cannot indulge in a toe curling dessert. Here are four intoxicating recipes for sweet treats that are under 200 calories.

Tropical Mango Lime Sorbet

Tangy, sweet and refreshing.

serves 5


3 ripe mangoes (diced and frozen)

3/4 cup ginger beer

1 tbs honey

zest of one lime, plus 1 tbs juice


Blend frozen mango with ginger beer, honey and lime zest and lime juice in a blender until mixture is a smooth and creamy. Transfer the sorbet mixture to a freezer-safe container and freeze for 30 minutes to an hour before serving.

To serve: Garnish with mint leaves or shaved coconut

Granola and Raspberry Parfait

This rich and delicious granola and raspberry parfait, is healthy enough to eat for breakfast or dessert.


2 cups plain yogurt

2 cups your favourite granola

2 cups fresh raspberries (or any fresh fruits of your choice)


Place yogurt in bottom of glass. Add a layer of granola, then raspberries, repeat. Dig in and enjoy!

Chocolate chip banana bread with pecans

Yield:12 servings

Don't toss away your over ripe bananas, save it for this healthy banana breadit's just over 190 calories per slice and made with half whole-wheat flour. and a small amount of dark chocolate chip.


3/4 cup all-purpose flour

2 ounces bittersweet dark chocolate chips

2 medium very ripe bananas

2/3 cup sugar

1/4 cup canola oil

2 large eggs

3/4 cup whole wheat flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 cup pecans (chopped)

1/2 tsp salt

1/2 cup low fat milk

1 tsp vanilla extract

Nonstick cooking spray


1. Preheat oven to 350 degrees F. Lightly mist a 9x5 inch metal loaf pan with non stick cooking spray and dust well with all purpose flour to cover the pan completely, tapping out the excess.

2. Combine the bananas and sugar in a large bowl and mash with a potato masher or fork until mostly smooth with just a few small pieces of banana left.

3. Add the oil and eggs and stir until combined. Using a wooden spoon or rubber spatula, mix in all purpose and wheat flour, baking powder, baking soda and salt. Stir in the milk, vanilla chopped pecans and chocolate chips.

4. Add batter to prepared loaf tin and bake until golden brown on top and a toothpick inserted in the centre comes out clean - about 25 to 30 minutes.

5. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely. Serve warm or at room temperature.

Mini Sponge Cake Fruit cups

Prep: 20 minutes

Cook: 25 minutes

serves: 12



1 cup all-purpose flour

1 tsp baking powder

2 egg whites

1 cup white sugar

1/2 cup milk

2 tbs butter

1tsp vanilla

1 tbs lemon zest, finely grated


Low fat whipping cream

1 cup mixed berries ( Blackberries, raspberries, strawberries and blueberries)


1. Preheat oven to 350 degrees F.

Line muffin tins with cupcake liners. If using a dessert shell pan, spray with non stick cooking spray.

2. In a large mixing bowl, beat eggs for 4 minutes with electric mixer. Gradually add sugar; beat until light and fluffy, 4 to 5 minutes.

3. Whisk together the flour and baking powder, and add to egg mixture until just combined.

4. In a saucepan, heat 1/2 cup milk, vanilla, lemon zest and 2 tablespoons butter until butter is melted. Gradually pour into the batter, mixing constantly.

5. Pour batter into prepared pan, fill the muffin tins or dessert shell pan with the batter, filling each about 2/3.

6. Bake until cakes are springy and a toothpick inserted into the centres come out clean, approximately 18-22 minutes.

If using a muffin tin, core the cupcake by carefully cutting a hole in the centre and fill with whipped cream and fresh berries.

Recipe pictures provided by

Chef Noel Cunningham



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