She’s a trusted name in health and nutrition.

And today, Sarah Di Lorenzo is sharing healthy winter desserts that will satisfy your sweet tooth.

Sarah will show three classic recipes today: Banoffee pie; Mini apple crumbled baked in whole apples; Brownie in a cup.

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They’re all easy and delicious and low in sugar while also high in protein to keep you full.

Recipe below:

Baked Apple Crumbles

6 medium sized apples

½ cup rolled oats

2 tablespoons almond flour

¼ cup chopped pecans

½ cup maple syrup

1 teaspoon cinnamon

1 teaspoon ground ginger

¼ teaspoon allspice

Pinch of slat

4 tablespoons butter, melted

Serve with Greek yoghurt and maple syrup

Instructions

Preheat the oven to 200 degrees c.

Remove the core of each apple with a knife cut a bowl shape inside each apple about two thirds of the way down.

In a medium bowl, stir together the rolled oats, flour, pecans, maple syrup, cinnamon, ginger, allspice, salt, and melted butter. Spoon the filling into the apples.

Put the apples in a baking dish. Boil some water. Cover the bottom of the dish with the boiling water, around 1/2 cm high.

Bake for 25 minutes, then cover with foil (as not to burn). Then bake for a further 10 minutes

Drizzle each apple with maple syrup and serve with greek yoghurt.

Optional - My dessert twist on greek yoghurt is to add a dash of vanilla extract and a dash of maple syrup for extra deliciousness.

Cute brownie in a mug for one

Serves 1

¼ cup oat flour

3 tablespoons almond milk

2 tablespoons cocoa powder

1 tablespoon almond butter

½ teaspoon vanilla extract

½ teaspoon stevia

pinch of salt

pinch of baking powder

Method

Preheat the oven to 180 degrees

Add all the ingredients to a mug and mix well. This needs to bake in the oven for about 12 minutes, but you can do this in the microwave for 60 seconds. Depending on your microwave, you may need to cook further, so try an extra 20 seconds if it’s not cooked enough.

Sarah’s Twist on Banoffee Pie

Ingredients

For the base

300g oat flour ( this is 3 cups of rolled oats blitzed)

25g coconut sugar

Pinch of salt

140g butter

For the banana layer

3 bananas sliced

For the date caramel

300g Medjool dates (this is around 15 dates)

2 tbsp peanut butter

Pinch tsp salt

100ml milk of choice

For the topping

2 cups of Greek yoghurt

1 teaspoon of vanilla extract

2 teaspoons of maple syrup

Optional topping

Dark chocolate shavings

Instructions

Preheat oven to 180 degrees.

Remove the seeds from the dates and then place them in hot water for 30 minutes. Remove and set aside.

In a bowl combine the oat flour, coconut sugar and salt in a large bowl. Rub the butter into the flour and roll into a dough like texture.

Press the dough into a 23cm loose base tart tin and make sure you go up the sides as well. Prick the base a few times with a fork and bake for 20 minutes. Leave to cool - this is an important step.

Add the peanut butter, milk, salt and dates to a food processor and blend well.

Combine the Greek yoghurt with the maple syrup and vanilla in a bowl.

Once the base is completely cooled add the date mix, next the sliced banana and over the top the Greek yoghurt.

Dark chocolate shavings are the perfect garnish.