All posts in the Dessert category

Desserts with benefits: Greek Yoghurt

Published January 14, 2015 by itsachunglife

Clockwise from top: Flake, Banana in a Breeze, Cherry Ripe, Berryme This

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Cherry Ripe Chocolate Pudding


1 C greek yoghurt
2.5 t cocoa powder
1 t honey
coconut, fresh  or desiccated (optional)

Topping: Cherries or similar fruit

Mix all together reserving fruit for last to garnish on top.




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Banana in a Breeze

1 C Greek yoghurt
1 ripe Banana
1/2 t Honey

Topping: 2 T Banana chips and walnuts

Combine all and top with banana chips and walnuts



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Peanut butter cup


1 C greek yoghurt, 1 T peanut butter, 1 t honey, 1/4 t vanilla extract
Toppings: Homemade chocolate fudge and shortbread biscuit pieces, or Chocolate Flake

Hello and Happy 2015 !!!!

My on-going health goal is to cut back on sugar and I think with these little beauty’s I can finally substitute my daily ice cream for something still creamy and dairy-dessert-like but more nutritious.  High protein, low fat, calcium and sweetness I can add to my own liking.  #Win

Get the creative juices flowing and you can have a variety of these one for each day of the week :p

Now onto something equally as exciting as guilt-free dessert.

So you know Chriselle?! Well she friggin LIKED my greek yoghurt on Instagram!!! Talk about #InspiredbyChriselle!!!  Not only did she inspire me with her love of greek yoghurts, but her LIKE has given me the ultimate blogspiration for the first post this year! There is absolutely nothing more blog-spiriational then Chriselle Lim – style and fashion blogger giving her gurl a LIKE!!  #fangirling

Ultimate fangirl screenshots below ❤

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Banana in a Breeze, Cherry Ripe, Peanut butter kiss

That TART!

Published February 27, 2014 by itsachunglife

Dark Choc Coffee Tart

Bitter Chocolate and Coffee Tart

Each and every Sunday I wake  up craving sweet, sweet, sugary goodness!  My quick fixes usually on rotation are french toast, crispy bacon with maple syrup and fried banana, or banana choc oat pancakes.

I’d been ‘researching’ this recipe for a while and was salivating over the thought of the flavour and aroma sensation of  dark chocolate with coffee and a hint of orange,  and that roasted hazelnut for texture.     I needed this tart for Sunday brunch!

The tart is relatively easy to make, you can get away with not using the exact tin size and even rolling out pastry with a Vodka bottle.  The pastry smells so buttery and tastes like shortbread, the nuttiness of the roasted hazelnuts and the bitter dark chocolate and coffee perfectly balances the sweetness in each mouthful.  Perfect with a scoop of ice cream. You’re gonna want more!

Craving fulfilled xo


175g Flour

1 pinch Baking Powder

1 pinch Salt

65g Caster Sugar

125g Butter

1 Egg


150g Caster Sugar

90g Butter

1/2 Orange

2 Eggs

1T Flour

200g Roasted Hazelnuts

100g Dark Chocolate

1t Ground Coffee Beans

2t Campari, optional


  1. In a bowl mix the flour, baking powder, salt and sugar. Rub in the butter and egg(only yolk) until it forms a smooth dough. Rest the pastry in the fridge for at least an hour before rolling it out to fit a 20cm tart tin (I used a 22cm tin and it made no difference), pressing it to the edges. Leave it to rest for 20 minutes.
  2. Heat the oven to 180 degC. To make the filling, use an electric mixer to cream the sugar and butter until pale and creamy. Add the orange zest(½ orange). Lightly mix the eggs for a few seconds, then mix into the butter. Add the flour, hazelnuts(chopped), chocolate(grated), coffee(finely ground) and Campari. Pour the filling into the tart shell and bake for 30 minutes. Remove from the oven and cool before taking it out of the tin.

Pear and Apple Crumble

Published February 8, 2014 by itsachunglife

 Such a great way to use up soft pears and floury apples.  Semi healthy too, since each ramekin contains one serving of fruit and you could absolutely get away with not adding any sugar to the fruit mixture.


3 pears


1 apple

3 T lemon juice

1/4 C sugar (use less or leave out if you prefer it a bit tart)

1/4 C cranberries

Pinch nutmeg

Pinch cinnamon


1/3 C flour

1/4 C + 2 t brown sugar

pinch salt

1/2 t cinnamon

pinch nutmeg

2 T butter

1.5 T cold water

1/2 C rolled oats


1. Pre heat oven to 190 C bake.

2. Peel and cut fruit into 1 cm chunks.

3. Toss fruit into a bowl with lemon juice, sugar, cranberries, nutmeg and cinnamon.

4. Divide evenly between 4 ramekins, or put all in large baking dish.


5. In another bowl combine flour, butter, sugar, salt and spices until all the butter is rubbed in.

6. Add in rolled oats, then add water to mix.  If like me you enjoy a crumble with big biscuity chunks add a bit more water so the mixture forms small dough like balls.  If too wet, add more rolled oats.

7. Spoon crumble on top of fruit and bake at 190 C for 40-45 minutes.  It’s ok to be full to the brim, as it will reduce as it cooks.


8. Serve warm with ice cream. Enjoy 🙂Image

Link where I got this recipe from and tweaked for my own:

My next culinary goal…..well I”ve really been craving Chelsea Buns, and it seems like the Australians don’t know what they are.  So I either give it go, or wait until I go back home to NZ for the sweet delight.  It’s just tough though…I have to make bread :/

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