Halloween is that time of year when your kids’ scoffing of sugary snacks can give you a real fright. Put a spell on them with these two recipe ideas.
Your little darlings can turn into sweet-toothed monsters during Halloween – by going for a glucose overload.
With child obesity and diabetes a real issue for parents, you must keep your kids on a healthy diet, especially during holidays that focus around sugary snacks.
That’s why it’s important to devise strategies to keep them sweet without letting them eat too many of them.
Here are two recipe ideas that cut back on sugar without skimping on flavour.
This Halloween, you can’t go far wrong with these No Eek, No Squeak Cookie Cuties, washed down with a Blue Witch’s Brew.
The cookies make good use of Californian raisins. Full of nutrients and energy, they provide a delicious burst of flavour.
Packed full of fibre, potassium, and antioxidants, one quarter cup of raisins provides one of your five-a-day portions of fruit. As for the brew, blueberries have been well-known for their powerful antioxidants for years.
Makes 36 cookies
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter
• 3/4 cup sugar
• 2 teaspoons vanilla extract
• 1 large egg
• 1/2 cup California raisins, chopped finely
• 1/4 cup sliced natural almonds, for the ears
• 4X75cm black liquorice laces, cut into 10cm lengths, for the tails
• 85g semi-sweet chocolate mini-chips for the eyes
• In a small bowl, whisk together the flour and salt and set aside. In another bowl, beat the butter with an electric mixer on a medium-high speed until it’s creamy, for about two minutes. Gradually, add the sugar, beating for about three minutes until the mixture is pale and fluffy. Beat in the vanilla extract, then the egg.
• Reducing the speed, gradually add one-third of the flour, until mixed, add another third and another third until blended. Knead in the finely-chopped California raisins. Halve the dough, flatten into two disks, wrap in a plastic wrap then chill for two hours.
• Pre-heat the oven to 180 degrees Centigrade. Roll about one tablespoon, shaping the dough in an oval. Gently pinch a bridge of the nose to form eye-sockets. Place two sliced almonds at the top of each piece of dough, and place two mini-chocolates for the eyes below the ears, pressing them gently into the dough. Place the mice on parchment-lined baking trays, spacing them 5cm apart.
• Bake until the cookies are a light golden-brown, for about 15-20 minutes. Insert a wooden skewer about 1.5cm into mouse’s round end. Remove the skewer and insert the curved length of liquorice for the tail. Cool on the rack. When the cookies are cool, they can be stored in an airtight container at room temperature for up to one week.
• 1/4 cup each, reduced-sugar cranberry juice and pomegranate juice
• 2 cups low-fat blueberry yogurt
• 1 cup fresh blueberries
• Blend the cranberry juice, pomegranate juice and blueberries until smooth. Add the yogurt, and blend. Keep in the refrigerator or serve immediately.