If you’re in the habit of counting calories, Christmas can be a difficult time to keep your target on track. As it’s the season of buffet tables and party celebrations, temptation is lurking around every corner. However, I do believe we shouldn’t deny ourselves a slice of cake if that’s what we yearn for, and we can always start afresh the next day.
Even if we have over-indulged on an evening out, it’s important not to skip any meals the next day to make up for those extra calories consumed. Instead eat plenty of nutrient-rich foods, which will set us back on the right track.
However, if it’s not our waistline that’s keeping us away from the cream buns but an actual medical condition, then the best practice is to completely avoid tucking into the less-than-healthy treats and desserts.
Healthy desserts
It is Christmas after all, so indulging on some sort of delicious delicacies is a must, therefore some forward planning needs to be in place while taking care of our health and wellbeing. Desserts and sweet treats are the greatest temptation, as traditionally there are few guilt-free options. However, not all desserts need to be cream or sugar-laden to be delicious, and with the inclusion of a few fresh, seasonal ingredients, some desserts can actually be good for our health.
Some of my favourite wintertime desserts are those that include poached fruit. Any stoned fruit, such as plums, peaches, nectarines and apricots, will poach perfectly in a little water or fruit juice. Lacing the poaching liquid with vanilla and spices adds a seasonal touch to this fruity dessert.
Substitutes
A good-quality, thick natural or Greek yoghurt works well as a cream substitute in most dishes. Choose live yogurts that have naturally occurring probiotics, which will boost the good bacteria in your tummy.
Honey can also be used as a substitute to sugar in many recipes, adding the numerous health benefits honey can offer.
This deliciously refreshing sorbet works well as a light dessert after a heavy meal. Many different frozen fruits can be transformed into a sorbet, but I chose raspberries as the deep, red colour of the sorbet with a sprinkling of jewel-like pomegranates is perfectly placed at any Christmas feast.
Nessa Robins' raspberry sorbet. \ Nessa Robins
Rasberry sorbet
500g raspberries
Squeeze of lemon juice
3 tbsp honey
1 tsp vanilla extract
60ml hot water
Pomegranate seeds
Mint leaves
1 Place the raspberries in a single layer on a tray. Place the tray in the freezer and leave to freeze overnight.2 Add the raspberries, lemon juice, honey and vanilla to a food processor and blitz for about two minutes, until smooth. You will need to stop once or twice to scrape down any raspberries that are sticking to the side of the bowl.3 To smoothen the sorbet, add the warm water and blitz again until completely smooth.4 The sorbet can now be served. Otherwise, pop in the freezer if a thicker consistency is desired. If the sorbet has been left in the freezer overnight, take it out of the freezer and allow to sit at room temperature for about 20 minutes before serving, to soften slightly.5 To serve, place a few scoops in a bowl. Top with a sprinkling of pomegranate seeds and a few mint leaves. 
Nessa Robins' spiced plum fool. \ Nessa Robins
Spiced plum fool
Even though this is a chilled dessert, the spiced plum compote somehow makes it taste warm and spicy. Once the fool is assembled, serve immediately as the yogurt will begin to sink in the glass and the pistachios will start to soften. The plum compote itself can be made in advance as it keeps well in the fridge for up to five days.
900g plums
1tbsp honey
Zest and juice of one orange
100ml water
1 tsp ground cinnamon
4 cardamon pods, slightly crushed
2 cloves
1 vanilla pod
500g Greek yogurt
1 tbsp honey
100g pistachios, de-shelled and roughly chopped
1 Place the plums, honey, orange zest and juice, water, cinnamon, cardamon pods and cloves into a medium-sized saucepan. Cut the vanilla pod in half, lengthways, and scrape out the seeds. Add the pod and seeds to the saucepan.2 Cover the saucepan with a lid and place over a low heat. Depending on the ripeness of the plums, they will need to simmer for between 15-25 minutes to soften. Stir regularly. 3 Once softened, take off the heat, allow to cool slightly and pass though a sieve into a clean bowl.4 Prepare the yogurt topping by folding the tablespoon of honey into the Greek yogurt.5 Once the plum compote is completely cold, fill your serving glasses to just over halfway. Top with a few dollops of the honey yogurt and sprinkle over some roughly chopped pistachios. Serve immediately. Read more
Nessa Robins: Healthier Halloween treats
Nessa Robins' recipes for tackling insomina
If you’re in the habit of counting calories, Christmas can be a difficult time to keep your target on track. As it’s the season of buffet tables and party celebrations, temptation is lurking around every corner. However, I do believe we shouldn’t deny ourselves a slice of cake if that’s what we yearn for, and we can always start afresh the next day.
Even if we have over-indulged on an evening out, it’s important not to skip any meals the next day to make up for those extra calories consumed. Instead eat plenty of nutrient-rich foods, which will set us back on the right track.
However, if it’s not our waistline that’s keeping us away from the cream buns but an actual medical condition, then the best practice is to completely avoid tucking into the less-than-healthy treats and desserts.
Healthy desserts
It is Christmas after all, so indulging on some sort of delicious delicacies is a must, therefore some forward planning needs to be in place while taking care of our health and wellbeing. Desserts and sweet treats are the greatest temptation, as traditionally there are few guilt-free options. However, not all desserts need to be cream or sugar-laden to be delicious, and with the inclusion of a few fresh, seasonal ingredients, some desserts can actually be good for our health.
Some of my favourite wintertime desserts are those that include poached fruit. Any stoned fruit, such as plums, peaches, nectarines and apricots, will poach perfectly in a little water or fruit juice. Lacing the poaching liquid with vanilla and spices adds a seasonal touch to this fruity dessert.
Substitutes
A good-quality, thick natural or Greek yoghurt works well as a cream substitute in most dishes. Choose live yogurts that have naturally occurring probiotics, which will boost the good bacteria in your tummy.
Honey can also be used as a substitute to sugar in many recipes, adding the numerous health benefits honey can offer.
This deliciously refreshing sorbet works well as a light dessert after a heavy meal. Many different frozen fruits can be transformed into a sorbet, but I chose raspberries as the deep, red colour of the sorbet with a sprinkling of jewel-like pomegranates is perfectly placed at any Christmas feast.
Nessa Robins' raspberry sorbet. \ Nessa Robins
Rasberry sorbet
500g raspberries
Squeeze of lemon juice
3 tbsp honey
1 tsp vanilla extract
60ml hot water
Pomegranate seeds
Mint leaves
1 Place the raspberries in a single layer on a tray. Place the tray in the freezer and leave to freeze overnight.2 Add the raspberries, lemon juice, honey and vanilla to a food processor and blitz for about two minutes, until smooth. You will need to stop once or twice to scrape down any raspberries that are sticking to the side of the bowl.3 To smoothen the sorbet, add the warm water and blitz again until completely smooth.4 The sorbet can now be served. Otherwise, pop in the freezer if a thicker consistency is desired. If the sorbet has been left in the freezer overnight, take it out of the freezer and allow to sit at room temperature for about 20 minutes before serving, to soften slightly.5 To serve, place a few scoops in a bowl. Top with a sprinkling of pomegranate seeds and a few mint leaves.
Nessa Robins' spiced plum fool. \ Nessa Robins
Spiced plum fool
Even though this is a chilled dessert, the spiced plum compote somehow makes it taste warm and spicy. Once the fool is assembled, serve immediately as the yogurt will begin to sink in the glass and the pistachios will start to soften. The plum compote itself can be made in advance as it keeps well in the fridge for up to five days.
900g plums
1tbsp honey
Zest and juice of one orange
100ml water
1 tsp ground cinnamon
4 cardamon pods, slightly crushed
2 cloves
1 vanilla pod
500g Greek yogurt
1 tbsp honey
100g pistachios, de-shelled and roughly chopped
1 Place the plums, honey, orange zest and juice, water, cinnamon, cardamon pods and cloves into a medium-sized saucepan. Cut the vanilla pod in half, lengthways, and scrape out the seeds. Add the pod and seeds to the saucepan.2 Cover the saucepan with a lid and place over a low heat. Depending on the ripeness of the plums, they will need to simmer for between 15-25 minutes to soften. Stir regularly. 3 Once softened, take off the heat, allow to cool slightly and pass though a sieve into a clean bowl.4 Prepare the yogurt topping by folding the tablespoon of honey into the Greek yogurt.5 Once the plum compote is completely cold, fill your serving glasses to just over halfway. Top with a few dollops of the honey yogurt and sprinkle over some roughly chopped pistachios. Serve immediately. Read more
Nessa Robins: Healthier Halloween treats
Nessa Robins' recipes for tackling insomina
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