12 February 2014

Chocolate Parfait (S) ~ Trim Healthy Mama

This makes a rich and decadent S dessert or snack on a hot day or when you really want to spoil yourself.

The recipe makes a bread loaf sized slab (half filled). You can cut it into slices and store in individual bags for a quick and easy dessert. You should get quite a few serves out of this recipe, (approx. 8, but will depend on how thickly you slice it). This recipe reminds me strongly of a Chocolate Bavarian Cheesecake. It is so yummy! It is also a great way to get some protein!

Chocolate Parfait (S)


6 egg yolks
6 level tablespoons of Xylitol sweetener (or to taste)
2-3 tbsp of cocoa (depending on taste)
1/2 cup of coconut oil  
1 vanilla bean
1 cup of unsweetened almond milk
200ml pure cream
1 heaped tsp of Xanthan Gum


1. Grease a bread loaf pan and line it with two sheets of cling wrap. Then line the bottom with baking paper, which extends up the ends to help with removing the parfait from the pan when frozen.
2. Place the egg yolks in a bowl and whisk in the Xylitol until dissolved.
3. Place the cocoa and coconut oil into a saucepan and melt together over low heat. Then put aside.
4. Measure the almond milk into a saucepan (or Thermomix) and scrape the vanilla beans into the milk and stir gently. Pour the egg mixture and Xanthan Gum into the milk and stir constantly over a low heat for 15-20 minutes until it thickens into runny custard. Do not overcook , it will curdle or become scrambled egg. (If using a Thermomix, add the egg mixture and Xanthan Gum into the bowl with the milk and vanilla beans and set the temp for 60 degrees, speed 4, for about 10 minutes.)
5. When the mixture is like runny custard and coats loosely the back of a spoon it is ready.
6. Quickly, using a wooden spoon to stir, pour the custard mixture into the cocoa and coconut pan and continue to stir until the chocolate is melted and combined. Then allow the mixture to cool completely. Now is the time to test the sweetness and add more, if needed. 

It will look like this:

7. In the meantime, beat the cream with electric mixers until stiff (or in the Thermomix, transfer parfait mixture into a separate bowl, clean the TM bowl and then using the butterfly attachment, whip the cream on speed 4 until it is just slightly stiff; around 20 secs or so.)

8. Gently fold the cream into the cooled mixture until mostly combined. Pour into the bread loaf pan and then cover with a baking sheet to freeze overnight until solid.

9. When solid, allow to slightly thaw on the bench, then slice into individual serves and store in zip-lock bags. When you are ready to enjoy a slice, be sure to allow it a few minutes to thaw first!

Enjoy with a strawberry or two and an optional drop of cream!

10 February 2014

Curried Mushrooms (S) ~ Trim Healthy Mama

This recipe is quick, satisfying and oh so yummy! It is one of my favourites when I have the munchies or I am craving butter.



Button mushrooms 
(3-4 per person or to your appetite.)
Sea salt
Curry powder
Butter (approx. 3 tbsp)

1. Chop mushrooms into slices.
2. Heat the butter in a frying pan until sizzling.
3. Add the mushrooms, salt, pepper and 1tsp of curry powder and stir until combined.
4. Stir occasionally until the mushrooms are golden and slightly crispy.
5. Serve and enjoy!

Replace the curry powder with 1 tsp of soy sauce and 1 tsp of crushed garlic.

2 February 2014

Paint Pops - Frozen Paint Craft

Paint Pops. The perfect way to use up paint or just to have a brush free (and fun) craft activity for kids.

This was fun, simple and kept the children occupied! Everything you want in a good craft. ;)

To do this craft, you will need:
- empty ice tray
- acrylic paints
- paddle pops sticks
- paper
- glitter (optional)
- mini foil trays (optional, makes larger paint pops)
- paint smock/apron

1. Squirt the paint into the ice trays or foil trays.
2. Place a paddle pop stick into the centre (or lay from the side into the centre for foil trays).
3. Put them in the freezer until solid. Make sure they are laying flat to avoid spills.
4. When frozen allow to slightly thaw for a few minutes (depends on the temperature where you are), then paint just like you would with a brush.

Our children absolutely loved this craft. We let them help squirt in the paint one day/ paint the next, so they had twice the fun doing this. :)

This was better than using brushes, particularly because each paint had its own stick and it helped them not 'smoosh' the colours together in a paint tray with the same brush and muddy the colours.

My only warning is; they look good enough to eat, so be sure to let your children know they are not edible. ;)

Have fun!
If you try this craft, be sure to leave a comment below and let us know what you thought!