From The Straits Times    |

1. Banana yoghurt cookie pudding 

Makes: 4 servings
Calories: 253kcal per serving 

Ingredients: 
200g digestive cookies
½ cup low-fat yogurt
1 tsp cinnamon powder
½ large banana, chopped
1 tbsp chopped almonds
1 tbsp golden raisins
2 tbsp honey (optional)

Steps:
1. Smash digestive cookies and divide them equally into four glass cups.
2. In a bowl, mix the yogurt, mascarpone cheese, honey and cinnamon powder.
3. Divide half of the mixture among the four cups. Place the chopped bananas, almonds and raisins on top.
4. Scoop an equal amount of the remaining mixture into each cup and serve immediately or refrigerate until serving time.

Recipe by chef Felcor Khoo, head chef at Quarter To Three 

2. Sugar-free muffins 

Makes: 6 muffins 
Calories: 27 kcal per muffin 

Ingredients:
¾ cup rice milk
1 tsp lemon juice
180g wholemeal fl our
1 tsp baking soda
½ tsp baking powder
½ cup agave syrup* (available from health food stores)
2/3 up oil
6 muffin cases

Steps:
1. Preheat oven to 170°C. Combine rice milk and lemon juice in a small bowl; set aside.
2. Sift the fl our, baking soda and baking powder into a large bowl.
3. Add agave syrup, oil, and the mixture of rice milk and lemon juice to the fl our mixture. Mix well.
4. Spoon the batter into the muffi n cases and bake for 20 minutes.
*Agave syrup: 88.45% fructose, 7.9% glucose

Recipe by Delcie Lam Gui Ru, founder and head chef of Delcie’s Desserts 

3. No-bake brownies

Makes: about 15 pieces
Calories: 100 kcal per brownie  

Ingredients: 

½ cup pecans
½ cup walnuts
1 cup pitted, seedless Halawi dates (available from health food stores)
4 tbsp raw cacao powder
2 tbsp dried coconut
2 tbsp agave nectar (available from health food stores)
¼ tsp sea salt (optional)
Fresh strawberries, blueberries and raspberries

Steps:
1. Place nuts in a food processor and process at the slowest speed until they become breadcrumb-sized but not powdery.
2.  Add dates to the mixture and process again until the mixture sticks together. Make sure there are no large chunks of dates left.
3. Add the remaining ingredients and process until the mixture becomes mouldable and dough-like, with a chocolate brown colour.
4. Pour the mixture into a six-by-six-inch, non-stick brownie dish or square cake pan. Top with your choice of berries, if desired.
5. Refrigerate for a few hours to solidify, then cut into squares. You can heat them up briefly in a microwave oven if desired.

Recipe by Esther Tee, assistant general manger at Frunatic 

4. Banana trifle

Makes: 4 servings 
Calories:
70 kcal per serving  

Ingredients:
2 30g muffins, crumbed
¼ cup whipped cream
2/3cup chopped banana (optional)
Halved walnuts and chocolate sauce

Steps:
1. Apportion half the cream among four small glass cups or wine glasses. Add muffin crumbs and chopped bananas.
2. Top up with the remaining cream and, if desired, finish with a drizzle of chocolate sauce and a walnut half atop each glass.
3. Serve immediately or refrigerate until serving time.

Recipe by Delcie Lam Gui Ru, founder and head chef of Delcie’s Desserts 

This story was originally published in Her World Fit & Fab Issue #2 in 2013.