On my eternal quest to provide healthy but interesting cake alternatives at the social action and outreach events our church puts on, I had a go at a watermelon “cake” I’d seen on Pinterest, adapting the recipe to use a healthier buttercream alternative. I say “cake” as it is actually just fruit, yoghurt, vanilla bean paste, cream cheese and toasted flaked almonds.
Cut a watermelon into a rough cake shape.
Beat 100g light cream cheese then add 250g fat free Greek yoghurt and a tablespoon of vanilla bean paste. Taste the frosting and if it’s not sweet enough for you add in one or two tablespoons of icing sugar. I don’t think it’s necessary really as the vanilla sweetens it beautifully.
Cover the melon with the frosting.
Lightly toast a couple of handfuls of flaked almonds in a dry pan, allow to cool then sprinkle on around the base. Decorate with whatever fruit you fancy and leave in the fridge for the frosting to set a little. Slice and enjoy… Guilt free!
I’m on a bit more of a health kick than usual eating consciously and trying to ensure that everything I put in my body has some decent nutritional value. I still enjoy the occasional snack though but obviously have been looking for healthier alternatives. These are perfect if you fancy the crunch and savoury flavour of crisps but without the guilt. They’re incredibly simple too.
You’ll need a can of chickpeas and flavourings of your choice. I used onion granules, garlic powder, salt, pepper, fresh rosemary and a teaspoon of olive oil.
Drain and rinse the peas before drying well on kitchen roll.
Remove the kitchen roll and add the flavouring of your choice plus a teaspoon of olive oil.
Spread out in a single layer on a greaseproof paper lined baking tray and bake at 180oC until crispy shaking the tray occasionally to move them around. It’ll probably take between 30-40 minutes.
After 30-40 mins they should look something like this:
Enjoy! Oh, and these are great for little ones too!
If you like these you’ll probably enjoy my Roasted Butternut Squash Seeds too.