Healthy Breakfast Banana Split

Ingredients

1 Small tub of Natural Greek Yoghurt (170g)
1 Banana
Handful of Berries
For the topping
1 Eat Natural peanut and popcorn fruit and nut bar.
1 Jar of JimJams 83% Less Sugar Chocolate Spread.

Method

Place the Greek yogurt into the freezer for approx.1 hour to moderately freeze – you are aiming for an ice-cream texture – scoop able but holds firm.

Cut the banana into two lengthways (it helps to trim each end of the banana first to make it easier to cut without the banana breaking into pieces).

Use an ice-cream scoop (or dessert spoon) to scoop 2/3 balls of Greek yogurt and place in the middle of the banana split.

Add the fruit of your choice – we used blackberries because they are seasonal and grow just outside my bedroom window!

Heat a couple of spoonful’s of JimJams 83% Less Sugar Chocolate Spread in a microwave for approx. 30 seconds and drizzle over banana split.

Cut off a small chunk from the Eat Natural Peanut & Popcorn Fruit and Nut Bar and cut roughly into little pieces – sprinkle over the banana split.  You can also use chopped nuts or granola.

Choc Glazed Doughnuts

Ingredients (Serves 6)

150g Plain Flour
1 ½ tsp Baking Powder
1 beaten egg
125ml milk
40g melted butter
175g JimJams Hazelnut or Milk Choc Spread
Softened butter

Method

Preheat oven to 180 and grease a 6-hole doughnut tray with some softened butter.

Mix together the dry ingredients in a large mixing bowl. In a separate bowl whisk together the egg, melted butter and Milk. Add the dry mixture and whisk till combined.

Divide between the doughnut rings and bake in the oven for 10 minutes until brown.

Remove from oven and leave to cool.

Place the JimJams Choc spread in a microwavable bowl and heat in the microwave for 30 seconds until melted. Dip the doughnuts in the Choc spread, leave to set and enjoy.

Chocolate Ice Lollies

Ingredients

175g JimJams Hazelnut Chocolate or Milk Chocolate Spread
1L Milk

Method

Place the JimJams Chocolate spread in a microwavable bowl and heat in the microwave on high for 30 seconds.

Pour the milk into a blender with the ice, add the melted JimJams Chocolate spread and whisk until well combined.

Pour the chocolate milk mixture into ice-lolly moulds and place in the freezer for four hours until frozen, serve straight from the freezer and enjoy!

Chocolate Cookies

Ingredients (Serves 10)

150g Plain Flour
1 Egg
175g JimJams Hazelnut or Milk Chocolate Spread

Method

Pre-heat the oven to 180C. Line a baking tray with grease proof paper.

Place all ingredients into a large bowl and using a wooden spoon mix until well combined and the mix forms a dough.

Place the dough on a worktop and roll out to ½ inch thick. Using a cookie cutter cut out round cookies from the dough and place on the prepared tray ensuring there is sufficient room between cookies.

Place in the oven and cook for 8 minutes, leave to cool and enjoy!

Banana, Coconut and Choc Hazelnut Mug Cake

Ingredients

15g Butter
70g JimJams Hazelnut Choc Spread
1 Egg
½ Banana mashed
1 Tablespoon Desiccated Coconut
4 1/2 Tablespoons Plain Flour
½ Teaspoon Baking Powder
½ Banana for decoration
1 Tablespoon JimJams Hazelnut Choc Spread for decoration
1 Tablespoon Desiccated Coconut for decoration

Method

Cut the ½ banana for decoration into round slices. Melt the 1 tablespoon of Hazelnut Choc spread in a microwavable bowl on high for 30 seconds. Once melted dip the banana slices in the Choc spread and roll in the desiccated coconut. Lay on a sheet of greaseproof paper on a plate or tray and place in the fridge.

Place butter and Hazelnut Choc Spread into a microwavable bowl and meat on full power for 30 seconds. Mix well.

Add the egg, sieved flour, baking powder, banana, and coconut to the bowl and whisk till well combined. Pour into a large mug and cook in the microwave on high for 1 minute 30 seconds.

Once cooked remove form microwave. Top with the Hazelnut Choc covered coconut banana slices and enjoy.

Healthier French Bagel with Chocolate and Cinnamon

Ingredients (Serves 2-3)

Warbutons Thin Bagels
125g skimmed milk
1 egg white
1 tsp vanilla essence
½ tsp of cinnamon
1 tbsp oil
Jar of JimJams 83% Less Sugar Chocolate Spread
Blueberries (or fruit of your choice)

Method

Heat 1 tbsp of oil in a pan or griddle.

Place the milk, egg white, vanilla essence and cinnamon into a bowl and whisk.

Dip 6 bagel halves in the mixture until fully soaked/coated.

Place the bagel halves in the pan/griddle and cook for 1 minute either side.

Dollop a tsp of JimJams 83% Less Sugar Chocolate Spread over each bagel halve then press them together to make 3 complete bagels.

Griddle for a further 30 seconds until the chocolate inside the bagels start to ooze. Remove and place on a warm place.

In the same pan/griddle, warm your blueberries (you can add 1 tsp of honey or fruit syrup to glaze them) for 1 minute. Place on top of each French bagel and finish by sprinkling with a pinch of cinnamon or icing sugar.

Enjoy!

Skinny Orange & Choc Muffins

Ingredients (makes 10)

200g self-raising flour, sieved
1 tsp baking powder, sieved
1 tsp bicarbonate of soda, sieved
125g Whole Earth Brown Cane Sugar and Stevia Blend.
100ml rapeseed oil
2 eggs
2 oranges juiced (makes approx. 200ml freshly squeezed orange juice)
Zest of 2 oranges
3 tbsp JimJams 83% Less Sugar Chocolate Spread

Method

You will need a 12 hole muffin tin and 10 paper muffin cases.

Pre-heat oven to 180°c/350F/Gas 4.

In a bowl, mix together the flour, baking powder, bicarbonate of soda and the Brown Cane Sugar with Stevia Blend.

In another bowl, beat the oil, eggs and orange juice and then stir in the zest of the 2 oranges (keeping some aside for decoration if required).

Slowly add the ‘dry’ ingredients to the ‘wet’ ingredients and briefly fold to mix (do not overmix as this will create a denser muffin as opposed to light and fluffy – it is fine if the mixture is slightly lumpy).

Spoon the mixture evenly between the paper cases (fill each case two thirds full).

In another bowl, beat the oil, eggs and orange juice and then stir in the zest of the 2 oranges (keeping some aside for decoration if required).

Put 3 tbsp of JimJams 83% Less Sugar Chocolate Spread into a microwavable bowl/pourer and microwave for 30 seconds.

Gently pour a little of the chocolate on top of the mixture within each paper case and, using a toothpick, swirl the chocolate around.

Place in the oven and bake for 20-25 minutes until risen.

Remove from oven and allow to cool on a wire rack. Optional – once cool, sprinkle each muffin with the remaining orange zest to decorate.

No Bake Chocolate Crème Brulee

Ingredients (Serves 4)

600ml Double Cream
6 Eggs
175g JimJams Milk Choc Reduced Sugar Spread

Method

Pour the cream into a non-stick saucepan and heat on low until almost boiling.

Add the JimJams Milk Choc Spread and mix until combined.

Meanwhile, beat the egg yolks until combined, but do not over beat.

Pour the chocolate cream onto the eggs, stir with a wooden spoon to combine and return to the saucepan.

Cook over a low heat until the custard has thickened, stirring constantly, but do not allow to boil. (See if the custard is ready by running your finger through the custard on the back of a spoon. If the custard stays apart, it is ready.)

Strain the chocolate custard into four ramekins and leave to cool.

Chocolate Orange Mug Cake

Ingredients  (Makes 1 large mug)

30g Butter
70g JimJams Milk Choc Spread
1 Egg
5 Tablespoons Plain Flour
½ Teaspoon Baking Powder
1 Tablespoon JimJams Marmalade
1 Tablespoon JimJams Choc Spread for topping

Method

Place butter and 70g of milk choc Spread into a microwavable bowl and meat on full power for 30 seconds. Mix well.

Add the egg, sieved flour, and baking powder to the bowl and whisk till well combined. Place ½ Tablespoon of marmalade into the bottom of a large mug, add half the Choc mixture. Add another ½ tablespoon of marmalade and top with the remaining choc cake mixture. Cook in the microwave on high for 1 minute 30 seconds.

Once cooked remove form microwave. Place the tablespoon of Milk Choc into a Microwavable bowl and heat in full power for 30 seconds. Once melted spoon onto the top of the mug cake and enjoy.

Reduced Sugar Yule Log

Ingredients (serves 8)

350g JimJams 83% Less Sugar Milk Chocolate Spread
120g Caster Sugar
4 Eggs Separated
1 Tsp Baking Powder
1 Tbsp Lukewarm Water
1 Pinch Salt
100g Plain Flour
60g Softened Butter

Method

Preheat oven to 180°c / Gas 4. Grease and line a swiss roll / baking tin with baking parchment, then grease the parchment.

Beat egg yolks with sugar until mixture is light and fluffy. Add the butter, flour, baking powder and a tablespoon of lukewarm water. Beat well until combined..

In another bowl, beat the egg whites with a pinch of salt until stiff. Add 1/3 of the whites to the yolk mixture and gently fold in. Repeat with remaining whites.

Spoon the mixture into the tin and spread evenly.

Bake in the oven for 12 minutes.

After baking, wait a few minutes and then carefully turn out the cake onto a large piece of parchment. Roll the sponge using the parchment from one end to the other and allow to cool.

Once cool, unroll the sponge and spread a thin layer of JimJams 83% Less Sugar Chocolate Spread across the sponge to the edges.

Firmly roll back up, ensuring a tight roll.

At one end of the roll, cut off a slice at the diagonal and set aside – this will represent a branch on the log.

Cover the entire roll with JimJams 83% Less Sugar Chocolate Spread using a knife. Cover the branch and pop on top of the log.

Using a fork, gently drag it along the log to create uneven ridges to represent the bark. At the ends of the log, swirl the fork in a circular motion.

Dust with icing sugar to give a wintery feel and decorate with winter berries.

Store in refrigerator.

Cut into slices and serve (serves 8).

If you want to indulge, serve with a little cream.