Christmas is just around the corner, meaning there’s lots of family parties to prep for and some of you might be worried about the calorie intake over the winter season.
We’ve collated some healthier Christmas food favourites from BBC Food that will go down a treat!
Sage, onion and sausage stuffing balls
- Knob of butter, plus extra for greasing
- 1 onion (or ½ large onion), finely chopped
- 375g/400g sausage meat
- 3 large sage leaves, finely chopped
- 80g fresh breadcrumbs
- Salt and freshly ground black pepper
- Melt the butter in a large saucepan over a low heat until foaming. Add the onions and fry gently for 8-10 minutes, or until softened. Remove from the heat.
- Stir in the remaining ingredients and season generously with salt and pepper. Mix until well combined.
- If you are making stuffing balls, lightly grease a baking tray and, using wet hands, shape the stuffing into balls about 2½cm/1in in diameter and place on the prepared tray. If preferred transfer the stuffing mixture to a 20cm square tin and press down to smooth the surface. Cover with cling film and transfer to the fridge for at least 30 minutes, but up to two days. (The stuffing can be frozen at this stage, but will need to be thoroughly defrosted before cooking.)
- When ready to cook, preheat the oven to 200C/180C Fan/Gas 6.
- Roast the stuffing for 30-40 minutes until cooked through (balls will take about 30 minutes, and a tray 40 minutes).
- 5 medium free-range egg whites
- 150g caster sugar
- 250g low-fat natural yoghurt
- 1 orange, finely grated zest and 1 tbsp juice
- Drop of almond extract
- Pinch cinnamon
- 200g raspberries
- 50g flaked almonds, toasted
- 1 square of dark chocolate
- Preheat the oven to 120C/100C Fan/Gas ½. Line a baking tray with parchment paper.
- Whisk the egg whites in a clean glass bowl until soft peaks form. Add the sugar a teaspoon at a time and continue to whisk until you have stiff peaks and the meringue looks glossy.
- Arrange 8 large spoonfuls of the mixture in a circle on the prepared tray in a ring to form a wreath. Bake for 30 minutes, then reduce the oven to 110C/90C Fan/Gas ¼ and bake for another 1½ hours.
- Turn off the oven, leave the door ajar and leave until the meringues are cold.
- Just before serving, make the topping. Mix together the yoghurt, orange zest and juice, almond extract and cinnamon.
- Top the meringue with the yoghurt mixture and then scatter over the raspberries and almonds. Finely grate over the chocolate and serve.
Spiced clementine smoothie
- 180ml clementine juice
- 40g porridge oats (not rolled oats)
- 320g frozen blueberries
- 2 ripe pears, peeled
- 1 tbsp honey
- ½ tsp mixed spice
- Put all the ingredients in a food mixer and blend together. (If you have time, soak the oats in the clementine juice for 10 minutes to soften them for a super smooth smoothie.)
Tag us on social media if you attempt any of the above recipes!