Low Calorie Comfort Food

Comfort food doesn’t have to be heavy to be satisfying. From creamy chocolate pudding and cheesecake to hearty soups, ramen and crisp chicken wraps, these low-calorie recipes bring together comforting flavours, wholesome ingredients and plenty of feel-good appeal.

1. Low Fat Chocolate Pudding

A rich, silky chocolate pudding that delivers a decadent dessert experience without feeling too heavy.

Prep time: 5 mins | Cook time: 10 mins | Servings: 2

Ingredients

• 2 cups Almond Milk
• 1/2 cup Coconut Sugar
• 4 tbsp Cocoa Powder
• 3 tbsp Cornstarch
• 2 tsp Vanilla Extract

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Method

1. Heat almond milk, coconut sugar, cocoa powder, cornstarch and vanilla extract in a saucepan over low heat, cook and stir until thick and smooth for about 10 minutes.
2. Serve in pudding bowls warm or chilled as preferred.

2. Low Fat Cheesecake

Creamy, chocolatey and satisfying, this lighter cheesecake pairs a wholesome oat crust with a smooth filling.

Prep time: 10 mins | Cooling time: 4 hrs | Servings: 8

Ingredients

• 1 cup Rolled Oats
• 1/4 cup Maple Syrup
• 1 tbsp Melted Butter
• 1/8 tsp Salt
• A few drops of Milk if needed
• 1 cup Greek Yogurt
• 1 cup Cream Cheese
• 1/3 cup Monk Fruit Sweetener
• 1 tsp Vanilla Extract
• 4 tbsp Cocoa powder

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Method

1. Lightly grease small ramekins.
2. In a mixing bowl, combine rolled oats, maple syrup, butter and salt. Stir until the ingredients come together into a dough-like consistency. Add a few drops of milk if needed.
3. Press the oat mixture evenly into the bottom of the prepared cheesecake pan, making sure it is firm and compact.
4. Drain any excess liquid from the top of the greek yogurt by pouring off the watery layer.
5. In a bowl, whisk together the greek yogurt, cream cheese, and monk fruit sweetener until smooth and creamy. Stir in the cocoa powder until fully combined.
6. Pour the cheesecake mixture over the oatmeal crust, spreading evenly.
7. Cover the cheesecake and refrigerate for at least 4 hours to allow it to set properly. Decorate with roasted nut toppings.

3. Curried Chicken and Rice Soup

A warm, hearty bowl of tender chicken, rice and vegetables simmered in a fragrant, comforting broth.

Prep time: 15 mins | Cook time: 20 mins | Servings: 8

Ingredients

• 10 cups Chicken Broth
• 1 Onion Chopped
• 1 cup Celery
• 1 cup Sliced Carrots
• 1/4 Cup chopped Parsley
• 1/2 tsp roughly ground Pepper
• 1/2 tsp dried Thyme leaves
• 1 Bayleaf
• 100 gm Chicken cut into cubes
• Chicken broth
• 2 cups Cooked Rice
• 1 Lemon

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Method

1. Prepare the chicken broth from the bones. Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme and bay leaf in a pan and bring to a boil. Reduce the heat to low, simmer until the onion and celery begins to soften, 10 to 15 minutes.
2. Stir in the chicken, simmer until it is well cooked for at least 10 minutes. Remove and discard the bay leaf.
3. Stir in rice and lime juice and cook and stir until the rice grains separate.
4. Garnish with lime slices and serve warm.

4. Chicken Lettuce Wraps

Crisp lettuce leaves cradle a creamy, flavour-packed chicken filling for a light yet satisfying meal.

Prep time: 10 mins | Cook time: 10 mins | Servings: 4

Ingredients

• 1 Roasted Chicken, meat removed and shredded
• 1/2 cup Shredded Carrots
• 1/2 cup Water Chestnuts chopped
• 1/2 cup Salad Dressing
• 1/4 cup Greek Yogurt
• 1 pinch Red Pepper Flakes
• 1 head Lettuce Leaves

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Method

1. Remove the meat and shred the roasted chicken.
2. Wash the water chestnuts and boil until tender, remove the outer cover and shred in pieces.
3. Mix chicken, carrots, and water chestnuts together in a large bowl.
4. Mix salad dressing and yogurt together until smooth and pour over the chicken mixture and toss to coat.
5. Spoon chicken mixture into lettuce leaves, season with red pepper flakes.

5. Vegetable Ramen with Mushroom and Bok Choy

Slurp-worthy noodles, earthy mushrooms and fresh vegetables come together in a flavourful, comforting broth.

Prep time: 15 mins | Cook time: 10 mins | Servings: 4

Ingredients

• 3 Green Onions
• 80 gm Ginger
• 5 tbsp Soya Sauce
• 170 gm Ramen Noodles
• 170 gm Shitake Mushrooms thinly sliced
• 2 heads Bok Choy
• 100 gm Peas
• 1 tbsp Rice Vinegar
• 2 Eggs
• 1 Red Chilli
• Fresh Coriander

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Method

1. Thaw the peas in boiling water.
2. Slice white parts of the green onions and place in a large pot with ginger and 8 cups of water; bring to a boil.
3. Stir in the soya sauce, then add noodles and cook adding mushrooms and bok choy three minutes after adding noodles. Remove from heat and stir in the peas and vinegar.
4. Divide the soup among four bowls and place 1 egg half on top of each. Slice the remaining green onion and serve over soup along with fresh coriander leaves chopped and thinly sliced red chilli.

6. Smoky Vegan Black Bean Soup