This delicious easy, stress-free and most importantly, healthy dessert is a breeze to make. I mix honey up with some cinnamon, rosemary and pepper to grill the figs with. A layer of Greek yoghurt with crunchy pistachios or almonds, fresh orange zest and these grilled figs on top make for a fabulous breakfast, dessert, in between snack. Other variations can be to sub honey with maple syrup or brown or coconut sugar. Replace orange zest with lemon zest, add some chocolate shavings, and sprinkle with sesame, pumpkin or chia seeds. Rosemary can be subbed with thyme or sage – really, whatever you have in your fridge! Ingredients 2 figs, halved 2 tsp orange zest handful crushed pistachios 90 g Greek yoghurt Honey mix: 3 tbsp honey 3-4 strands of fresh or dried rosemary pinch of salt pinch of black pepper ¼ tsp cinnamon Method Stir the honey with rosemary, salt, pepper and cinnamon in a flat plate Place the figs, face down into the honey mix Place a pan on high heat Once the pan is hot, place the figs to grill on the pan, face down for around 5-7 minutes Once they have grilled well turn off the heat and set aside In the serving plate, spread the yoghurt Place the grilled figs on top Sprinkle pistachios and orange zest on top Drizzle the remaining honey mixture Serve

An utter delight to make, this easy-peasy lemon and coconut cake is delicious with each crumb, and a healthy-ish frosting of Greek yoghurt and honey makes this indulgence as guilt free as possible. Everything gets stirred into one single bowl, basic measuring and skill set required and you’ve got yourself a lovely afternoon tea cake, or even sneaky sweet morning surprise. To make this vegan, one could substitute Greek yoghurt with Coconut dairy free yoghurt – but I have yet to try that. The Recipe Serves Ingredients 1 1/3 cup flour 1 tsp baking powder ¼ tsp salt ½ tsp baking soda ½ cup vegetable oil 1/3 cup cold water 2 tbsp lemon juice 1 tsp lemon zest 90g Greek yoghurt or coconut yoghurt ¾ cup castor sugar ¾ cup desiccated coconut Frosting: 30-40 g Greek yoghurt or coconut yoghurt 1 tbsp honey desiccated coconut Instructions Prepare a 9-inch cake tin by greasing and flouring In a big mixing bowl, whisk together the oil and cold water until frothy and turned white in colour Then add the yoghurt, sugar and lemon juice and whisk Then add the coconut and remaining dry ingredients and stir with a spatula or wooden spoon until combined Pour into tin, tap against the surface to remove any air bubbles Bake in preheated oven of 180C for 25 minutes Allow to cool completely before removing from cake tin Spread yoghurt on top of the cake, followed by drizzles of the honey and sprinkle desiccated coconut on top

When I came across Bake with Shivesh’s Instagram post of Frozen Yoghurt, it got me go down memory lane. I discovered the joys of fro-yo in Boston during my college years. Close to my campus was this little gyros place that made frozen yoghurt in a variety of flavours that varied from double fudge chocolate, summer fruits, and exotic concoctions. During mid-terms and finals, my friends and I usually walked there for a quick break, and even sometimes during the freezing cold, we managed to gobble down cups of frozen yoghurt – it’s supposed to be healthy thanks to the yoghurt in place of cream and lower sugar quotient. This is my cheat version which is made in a smoothie maker – and yes I bought one just to make fro-yo and not any sort of protein shake! The smoothie mixer is ideal as the blades can cut through ice, and our frozen berries tend to break a normal mixer at times. A few blitz is all it takes for this delicious berry hued sweet treat. When it’s just done, I like to swirl it into a cone as a soft serve, and once hardened, a proper scoop.   The RecipeServes 10 scoops Ingredients 180 g Greek Yoghurt 300 g Frozen Rasberries 1 tbsp Honey Instructions Let the frozen fruit sit for 5 to 10 minutes out. Add the yoghurt, frozen berries and honey in a high-powered blender and blitz for about 30 seconds, until blended and creamy. Careful not to overmix and melt the mixture. You can scoop out immediately to eat as soft serve or place in freezer to firm up before eating.