Christmas is a time to enjoy family, friends and food!

What sort of sweet treats do you make/buy at Christmas time… Christmas pudding? Gingerbread? Pavlova?

With Christmas day only two weeks away, check out the fruit-based desserts we have picked for the Christmas holidays!

1. Peach and Berry Flan

Serves: 12 (makes 12 slices)
Time to make: 55 mins (Hands-on time: 20 mins, Cooking time: 35 mins)
 
Peach and Berry Flan

Ingredients

  • 3 eggs
  • 1/3 cup caster sugar
  • 2 teaspoons vanilla extract
  • 1 cup corn kernels, fresh or canned (well drained)
  • 40g olive-oil spread, melted
  • 1/3 cup self-raising flour
  • 1 1/2 cups almond meal
  • zest of 1 lemon
  • 1 large peach, stoned, thinly sliced
  • 1/2 cup fresh or frozen raspberries
  • icing sugar, to dust
 

Instructions

Step 1

Preheat oven to 170°C. Lightly grease a round 24.5 x 3cm fluted, loose-based flan tin.
 

Step 2

Place eggs, sugar and vanilla extract in a large mixing bowl. Beat with an electric mixer on medium speed for 4–5 minutes, or until thick and creamy.
 

Step 3

Meanwhile, blitz the corn kernels with a stick blender (or in a food processor) until almost smooth; then set aside.
 

Step 4

Add melted olive-oil spread to egg mixture and beat on low speed until combined. Gently fold in flour and almond meal, then fold in puréed corn and lemon zest. Pour batter into prepared tin and smooth surface.
 

Step 5

Arrange peach slices and raspberries on surface. Place tin on a large baking tray and bake for 30–35 minutes, or until golden and cooked through. Transfer flan (in tin) to a wire rack and leave to cool. Remove flan from tin, dust lightly with icing sugar and serve.
 

Nutritional Information (per serve)

 
Kilojoules 637kJ
Calories  152cal
Protein 5.5g
Total fat 10.9g
Saturated fat 1.3g
Carbohydrates 7.1g
Sugars 2.7g
Dietary fibre 3.1g
Sodium 58mg
Calcium 43mg
Iron 0.9mg
 

2. Blackcurrant Yoghurt Cakes

Blackcurrant Yoghurt Cakes

Ingredients

  • canola spray oil for greasing
  • 1/2 cup reduced-fat table spread
  • 3/4 cup soft brown sugar
  • 2 eggs
  • 3/4 cup self-raising flour, sifted
  • 1/2 cup wholemeal flour, sifted
  • pinch mixed spice
  • 1/2 cup low-fat natural yoghurt
  • 1 cup frozen blackcurrants
 

Instructions

Step 1

Preheat oven to 180°C. Lightly grease 10 holes in a 12-hole muffin tin with cooking spray.
 

Step 2

Cream spread and sugar until fluffy. Add eggs one at a time, mixing well after each.
 

Step 3

Sift flours with spice and fold into eggs, adding yoghurt. Add blackcurrants and stir.
 

Step 4

Spoon into prepared tin and level the surface. Bake for 25-30 minutes until golden brown and firm to touch. Cool in tin for 10 minutes then turn onto a wire rack to cool completely. Ice with glacé icing and top with fresh or frozen berries of choice.
 

Tip

These cupcakes can be frozen, uniced, for a month. If iced, they’ll keep in the fridge in a sealed container for up to five days.
 

Nutritional Information (per serve)

Kilojoules 726kJ
Calories 174cal
Protein 4g
Total fat 6g
Saturated fat 1g
Carbohydrates 25g
Sugars 14g
Dietary fibre 2g
Sodium 140mg
Calcium 60mg
Iron 0.5mg
 

3. Fruit and Nut Chocolate Stars

Serves: 24 (makes 24 stars)
Time to make: 10 mins, plus 20 mins chilling
Fruit and Nut Chocolate Stars

Ingredients

You’ll need 2 x 12-hole star-shaped ice-cube trays or chocolate moulds
  • 1/4 cup dried cranberries, roughly chopped
  • 1/4 cup natural almonds, sliced
  • 2 tablespoons pistachios, roughly chopped
  • 2 tablespoons coconut chips, roughly chopped
  • 80g 70% dark chocolate, melted
  • 80g good-quality white chocolate, melted
 

Instructions

Step 1

Put cranberries, almonds, pistachios and coconut in a bowl. Mix together well.
 

Step 2

Spoon 1/4 of a teaspoon each of dark and white chocolate in the base of each star-shaped ice-cube tray or mould. Fill each star with the fruit and nut mixture. Gently tap trays on the bench.
 

Step 3

Spoon the same amount of white and dark chocolate over the top of each. Tap on bench again to settle the chocolate. Refrigerate for 15–20 minutes, or until stars are firm.
 

Step 4

Carefully pop the chocolate fruit and nut stars from the moulds and set aside.
 

Tip

Store stars in an airtight container in a cool, dry place for 2 weeks. In warm weather it’s best to keep refrigerated. They can also be easily packaged and make gorgeous Christmas gifts. 
 

Nutritional Information (per serve)

Kilojoules 257kJ
Calories 61cal
Protein 1g
Total fat 3.9g
Saturated fat 1.7g
Carbohydrates 5.7g
Sugars 4.9g
Dietary fibre 0.4g
Sodium 10mg
Calcium 14mg
Iron 0.3mg