Yoghurt easter egg popsicles
If you want to enjoy the last of the autumn warmth you’ll need something refreshing to feed your kids after they have found the very last hidden egg. Try some tasty popsicles made with yoghurt, sweet berries and crunchy granola, mix and freeze in egg-shaped moulds.
Easter bunny eggs
Make an adorable alternative to chocolate bunnies by using decorated boiled eggs. Get creative, radishes for the ears, celery for whiskers and sliced black olives for eyes. Set the bunnies on a bed of tuna and lettuce, step back to admire your handiwork and give yourself a well-deserved pat on the back for your healthy snack alternative.
Start Easter off with a healthier alternative to the usual hot-cross bun with our super healthy multi-grain banana pancakes. If your inner master chef s alive and well, attempt a bunny shape by using a scoop of low-fat yoghurt for a tail and paws. For added flair, add a few banana slices and mini chocolate chips.
- 1 Large egg, lightly beaten
- 1 Tbsp. Coconut oil, melted
- 1 Cup low-fat milk
- ¼ Cup non-fat plain yoghurt
- 1 Very ripe medium banana, mashed
- 1 Tbsp. Raw honey
- ½ Cup whole wheat flour
- ½ Cup all-purpose flour
- ¼ Cup old-fashioned rolled oats
- 3 Tbsp. Wheat bran
- 2 Tbsp. Chopped raw almonds
- 1½ Tsp. Baking soda
- ½ Tsp. Sea salt
- Non-stick cooking spray
- 4 Tsp. Pure maple syrup
- Combine egg, oil, milk, yoghurt, banana, and honey in a medium bowl; whisk to blend. Set aside.
- Combine flours, oats, bran, almonds, baking soda, and salt in a medium bowl; mix well.
- Add flour mixture to egg mixture; mix until just blended.
- Heat large non-stick skillet, lightly coated with spray, on medium-high heat.
- Spoon about ¼ cup batter into skillet for each pancake; cook for 1 to 2 minutes or until bubbles form on top.
- Flip with spatula and cook for 30 seconds.
- Repeat with remaining batter.
- Serve pancakes topped evenly with maple syrup.