Easter can be a tricky time for everyone because there's so much delicious food around to tempt you. If you, or anyone in your family has diabetes, you might like to try these twists on classic Easter fare —Lamb with minted couscous, Extra fruity hot cross buns, Egg Florentine tartlets and Easter biscuits to cook with the children. Happy Easter!
This mouth-watering recipe combining fresh, chopped mint with sumptuous lamb and wonderful couscous is an ideal dish for entertaining your guests at Easter. It's easy to make, it tastes absolutely amazing and, best of all, it's a healthy choice.
These hot cross buns are made with wholemeal flour and extra fruit, including apple and banana. They are a bit denser than shop-bought ones but have all the traditional flavour and contain far more fibre so they are filling and satisfying. As with any leavened bread it takes a little time, but you can get on with other things while the dough is rising.
Eggs have always been associated with spring celebrations. Children would be sent out to collect wild birds’ eggs, which are abundant at Eastertide. Although children today hunt for chocolate eggs, the egg still remains a fundamental part of Easter.
Often associated with the West Country, these biscuits were traditionally eaten on Easter Sunday. These biscuits are smaller than the traditional biscuits, made with wholemeal flour, which adds fibre and makes them more filling. We’ve also used less sugar, and rapeseed oil instead of butter to reduce the saturated fat.