Tag Archives: pudding

Baked spiced pears with raspberry, cocoa and pistachio quark

A decadent tasting yet fairly ‘good for you’ protein and vitamin filled dessert.


  • 2 medium pears (peeled, halved and cored)
  • Seeds of 10 cardamom pods (crushed)
  • 2 tbsp cinnamon
  • 1/2 tsp vanilla extract
  • 2 tbsp vegan margarine
  • 125g raspberries
  • 225g Quark or vegan soft cheese (if making the dish vegan)
  • 2 tbsp cocoa powder
  • 1/2 tbsp icing sugar
  • 15g pistachios (chopped)


1. Prepare all of the ingredients and set aside.

2. Place the vegan margarine, cardamom, cinnamon, sugar and vanilla extract in a large ceramic dish and warm in an oven for around 5 minutes until the ingredients are melted, remove from the oven, ensure the ingredients are mixed and then coat the pears in the mixture.

3. Set the pears aside and place the ceramic dish in the oven for another 5 minutes until the spice mixture bubbles.

4. Place the pears in the ceramic dish and ensure the pears are coated with the spice mixture.

5. Place the ceramic dish in an oven at 175C and allow to bake for around 30 minutes.

6. Whilst the pears are baking, place the raspberries, quark/vegan cream cheese and cocoa in a bowl and ensure thoroughly mixed together.

7. Set the quark/vegan cream cheese aside and, around 3 minutes before the pears are baked, toast the chopped pistachios in a pan.

8. Remove the pears from the oven, spoon the quark/vegan cream cheese onto the plate and sprinkle the entire dish with the warmed chopped pistachios.

9. Serve and enjoy!



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Spiced chocolate, raspberry and pistachio pots






A simple and surprisingly low calorie dessert with plenty of protein and a mixture of great textures.


  • 50g dairy free/dark chocolate or carob
  • 2 egg whites
  • 1 tbsp caster sugar
  • Pinch of cardamom (ground)
  • Pinch of cinammon (ground)
  • 125g raspberries
  • 15g pistachios (chopped)


1. Prepare all of the ingredients and set aside. At this stage, if you are using cardamom pods, ensure you extract the seeds and finely crush them.

2. Melt the chocolate in a bowl over simmering hot water and leave to cool slightly.

3. Whisk the egg whites (with an electric whisk unless you have strong arms and patience!) until stiff and then whisk in the sugar, cardamom and cinammon.

4. Fold in the chocolate and chopped pistachios.

5. Divide the raspberries and place them at the bottom of 4 ramekins.

6. Pour the chocolate mixture over the raspberries in the 4 ramekins.

7. Chill in the fridge.

8. Serve and enjoy!



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A spiced and rich yet nutritious dessert.

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