When Summer comes there’s not much better than home baked scones with mountains of clotted cream and jam, but for a lower sugar, more nutritious version, these strawberry chia jam and whipped coconut cream alternatives are perfect.
If you’re watching your weight go easy on the whipped coconut cream – it’s still high calorie.
You might want to swap the scone for something more nutritious too, perhaps dollop some jam and cream onto protein pancakes for breakfast, or stir into protein porridge, or simply to top fruit salad for a nutritious Summer pudding.
If you are dairy intolerant the coconut cream is perfect regardless of whether you’re trying to lose weight, as it’s completely dairy free.
(Check this out afterwards too > Dairy Free Strawberry Pudding)
The jam is super easy to make, very low in sugar and suitable for diabetics, though to be honest pretty much everyone needs to reduce their sugar intake. It will keep in the fridge for up to 5 days but freezes well.
Strawberry Chia Jam
Makes 150-200ml
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INGREDIENTS
1 cup strawberries
1 tsp stevia
2 tbsp. chia seeds
METHOD
Process all ingredients in a blender and refrigerate overnight.
The chia seeds will gel, thickening the fruit puree.
Whipped Coconut Cream
INGREDIENTS
200g can coconut cream
1 tsp vanilla
A few drops of stevia to sweeten (optional)
METHOD
Put the can of coconut cream in the fridge for a couple of hours of overnight.
Empty the coconut cream into a large bowl and add the vanilla and stevia to the coconut cream.
Whisk until thick and fluffy with an electric whisk like you would whip cream.
