Nadia Sawalha has teamed up with sugar alternative Splenda to create a load of tasty recipes that won't ruin a healthy eating plan.
These bite-sized chocolatey desserts are perfect for anyone with a sweet tooth after dinner...
Chocolate Mint Cups
Prep time: 20 minutes
Cooking time: 20 minutes
50g low fat spread, melted
75g plain flour
5 tbsp. Splenda Granulated
2 tbsp. cocoa powder
2 egg yolks
1/2 tsp. vanilla extract
3 egg whites
1 tsp. peppermint extract
25g 70% cocoa solids chocolate, chopped
Preheat the oven to 180°C/ gas mark 4. Mix together the low fat spread, coconut, flour, 2 tbsp. of the Splenda Granulated, cocoa, yolks and vanilla.
Evenly spoon the mixture in to 10 compartments of a bun tin, then using damp heads press the mixture to cover the bottom and sides of the holes. Bake for 15 minutes.
Whisk the egg whites until they hold stiff peaks then whisk the remaining 3 tbsp. Splenda Granulated in a spoonful at a time along with the peppermint.
Lastly stir though the chocolate.
Spoon this mixture in to the coconut cases and bake for 5 minutes until the meringue is golden on the top.
Serve the mint cups immediately with a steaming cup of tea!
Top Tips: Use the best quality coco powder you can find for a stronger chocolatey taste. For good volume in your egg whites make sure you keep the eggs at room temperature.
What do you think?
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