NEW summer dessert recipes in the NEW Healthy Mummy magazine

We’ve all been in that dilemma about what to bring with you to a summer barbecue.

The easy option is to pick up a cake from the supermarket or bring a tub of ice cream, but these snacks aren’t healthy choices while on a weight loss plan.

Thankfully, there are HEAPS of new summer dessert recipes in our new Healthy Mummy magazine, which is out now!

In the mag, there are summer dessert recipes for:

• Vegan Raspberry & Peach Cake
• Layered Wagon Wheel Slice
• Chocolate Berry Layer Cake
• New York Baked Cheesecake
• Lemon Curd Cupcakes
• Healthy Chocolate Weetbix
• Cashew Raspberry Delight
• Vegan Key Lime Tart
• Healthy Mummy Banoffee Pie
• Profiteroles

These delicious and impressive treats will hit the sweet spot without the added extra calories!

The latest Healthy Mummy magazine is out NOW

The Healthy Mummy Magazine issue number 4 is on shop shelves now!

This magazine is available at newsagents and supermarkets and it’s bursting with incredible content and is full of inspiration, advice and tips for mums dedicated to transforming their health, lives and bodies… just in time for summer!

3 free recipes from our Healthy Mummy magazine

Vegan Key Lime Tart

Serves:

16

Prep time: 30mins

Ingredients:

• 1 cup almonds
• 1/2 cup cashew nuts, unsalted
• 1/2 cup Medjool dates, fresh
• 1/4 cup desiccated coconut
• 1/2 salt
• 2 tsp coconut oil, melted
• 3 & 1/2 large avocadoes
• 2 tbsp lime juice
• 2 tsp lime zest
• 1/2 cup reduced fat coconut cream
• 2/3 cup maple syrup
• 2 tbsp shredded coconut

Method:

• Line a springform tin with baking paper.
• To make the base process almonds, cashews, dates, desiccated coconut, salt and 1 teaspoon of coconut oil until it comes together.
• Press this mixture into the lined tin going slightly up the sides and pop in the fridge.
• Scoop out the flesh of the avocados and add to the processor with lime juice and zest as well as coconut cream, maple syrup and the remaining teaspoon of coconut oil.
• Blend until smooth and pour onto base.
• Garnish the cake with shredded coconut and pop in the freezer to set.
• To serve, remove from the freezer and allow to slightly thaw before cutting into 16 slices.
• One slice is one serve. Keep leftovers in freezer in an airtight container.

Profiteroles

Serves:

20

Prep time: 30mins

Cook time: 15mins

Ingredients:

• 1/3 cup unsalted butter
• 6 tbsp Natvia
• ½ tsp salt
• 1 ½ cups plain flour
• 6 eggs
• 3/4 cup full-fat milk
• 2 tsp vanilla
• 110g dark chocolate

Method:

• Line 2 baking trays with baking paper and preheat oven to 180C.
• Put the butter, 2 tbs of Natvia and salt in a pot with 250ml of water and bring to a simmer.
• Add 150g of flour (reserving 2 tbs) and stir over a low to medium heat, until the paste comes away from the pan.
• Transfer immediately to a bowl and use an electric beater to whisk on medium.
• Add 4 eggs, one at a time, and increase speed until the mixture is smooth and glossy.
• Use 2 teaspoons to blob the mixture onto the baking trays. Maintain the height by using one spoon to scoop it out of the bowl and the other to scrape it off gently. You should get 10 per tray.
• Bake in the oven for 15 minutes or until golden on top. Remove from oven and set aside to cool, note the pastry will flatten when cooling.
• To make the filling pour the milk and vanilla into a saucepan and bring to a light simmer. Do not boil.
• Meanwhile, place 1 egg and egg yolk into a bowl with remaining natvia (4 tbs) and the remaining 2 tbs of flour and whisk on medium.
• Pour simmering milk into bowl very slowly while whisking until smooth and creamy.
• Transfer back into saucepan and replace on low heat, whisking until mix becomes thick like custard.
• Pour custard into a bowl, cover with glad wrap and place in fridge to cool.
• Once pastry has cooled, gently pull or cut the pastry discs apart half way, leaving once side attached.
• Melt dark choc melts as per packet instructions.
• Spoon 1 tsp of cooled custard into pastry and dip the top into the melted chocolate.
• Place in fridge in an airtight container for 1 hour to set before eating.
• Store leftovers in an airtight container in the fridge for up to 4 days.

Cashew Raspberry Delight 

Serves:

4

Prep time: 130mins

Ingredients:

• 1/2 cup cashew nuts, unsalted
• 1/2 small banana
• 1 tsp vanilla extract
• 1/4 cup fresh or frozen raspberries

Method:

• Place the cashew nuts in a bowl and cover with water. Soak overnight, then drain when ready to prepare the recipe. Set aside four raspberries for use later.
• In a food processor, blend together the cashews, banana, the raspberries and vanilla extract until smooth, with no chunky bits.
• Divide the mix evenly between four holes of a silicone muffin tray. Press one of the set aside raspberries into the top of each delight.
• Place in the freezer for 2 hours. One delight is one serve.
• Store leftovers in an airtight container in the freezer for up to a month.

For more summer dessert recipes pick up The Healthy Mummy magazine issue 4 NOW

Jam packed with inspiring cover stories, plus features on how to ditch cellulite and purchase the best swim suit for your body, as well as a heap of delicious recipes and MORE!

You can find everything you need to know about losing weight in time for summer.

Get your copy today! Available in supermarkets and newsagents!