Everyone loves a dessert in a jar - they're quick to make, easy to decorate and simply delicious when you tuck in. Being a fun trend for a while now, there have been many variations of this idea over the years. Here are three healthy desserts in a jar we love and will bring some fun into the weekend.
Chocolate custard jars
If your sweet tooth tends to favour chocolate, this jar is for you. In just 20 minutes, you will have a smooth chocolate custard topped with fruit and yoghurt. As a bonus, these chocolate custard jars can easily be made into a gluten-free dessert by opting for custard powder and chocolate that are both gluten-free.
Ingredients
- 4 teaspoons custard powder
- 1 ½ cups skim milk
- 1 teaspoon vanilla paste
- 2 teaspoons sugar
- 60g dark chocolate (around 70% cocoa), roughly chopped
Topping
- 4 teaspoons low-fat yoghurt
- 4 tablespoons frozen berries, defrosted
- 1 mandarin, peeled, pith removed, broken in segments
Instructions
1. Mix custard powder with a 1/4 cup of the milk, vanilla and sugar to make a paste.
2. Heat remaining milk until hot. Pour over custard paste and stir. Return to pan and heat until thickened. Remove pan from heat.
3. Stir in chocolate until melted. Spoon into pots.
4. Add yoghurt and top with the berries and mandarin segments. Cover with a lid. Keep chilled.
Recipe from: Healthy Food Guide
Apricot and apple crumble jars
These yummy apricot and apple crumble jars have a delicious crunch from the granola crumble and juicy sweetness from the fruit and honey that makes for the perfect spoonful. Plus you can prep them in advance as they will last up to two days in the fridge.
Ingredients
- 200g dried apricots, halved
- 1 apple, chopped
- 1 pear, chopped
- ¾ cup apple juice
- 2 cups water
- ½ teaspoon ground cinnamon
- ¼ teaspoon mixed spice
- 1 tablespoon honey
- Granola crumble
- ¼ cup (25g) rolled oats
- 50g slivered almonds or hazelnuts
- 1 tablespoon chia seeds
- 1 tablespoon honey
Instructions
1. Place apricots, apple and pear in a non-stick pan with the apple juice, water, spices and honey. Bring to the boil, reduce the heat and simmer for about 20 minutes, stirring occasionally, until softened (about 20 minutes). Set aside to cool.
2. For the granola, place the oats in a non-stick pan and toast with the almonds until golden. Remove from the heat and stir in chia seeds and honey.
3. Divide the fruit between the jars, sprinkle with the granola. Seal lid. Chill.
Recipe from: Healthy Food Guide
Blueberry cheesecake jars
These blueberry cheesecake jars have everything you love about cheesecake, only healthier. From the crumbly biscuit base to the beautiful blueberry flavour. It can easily tweaked to be gluten-free and be kept in the fridge for the following day.
Ingredients
- 3 gingernut biscuits, crushed
- 115g Philadelphia Extra Light spreadable cream cheese
- 1 ¼ cups low-fat plain yoghurt
- 2 tablespoons icing sugar
- 1 teaspoon vanilla paste
- 1 cups fresh or frozen blueberries
- 2 tablespoons reduced-sugar blueberry jam
- 1-2 teaspoons grated dark chocolate (optional), to decorate
Instructions
1. Crush biscuits in a food processor or smash with a rolling pin. Divide crumbs between jars.
2. Mix cream cheese, yoghurt and icing sugar together with vanilla paste.
3. Mix blueberries with jam and heat for a few minutes until juices of blueberries begin to run.
4. Roughly swirl blueberries into cream cheese mix. Spoon onto crumbs. Decorate with a little grated chocolate, if desired. Seal lid and chill.
Recipes from: Healthy Food Guide
All recipes courtesy of Healthy Food Guide. Subscribe to their newsletter here.
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