There are just a few days left to indulge in this year! So now that your children are home for Christmas break why not whip up something sweet together? We were in the mood for something sweet too and so we have rounded up 5 super simple, desserts to make with your children.
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1.Lemon JellyÂ
Ingredients:
- Finely grated rind and juice of 8-10 lemons
- 130g caster sugar
- 400ml lemonade
- 6 gold-strength gelatine leaves
Method:
1:Place the rind, juice, sugar, and lemonade in a saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium-low and cook for a further 2-3 minutes.
2: Meanwhile soak gelatine in a bowl of cold water for 5 minutes to soften. Squeeze out excess water, then add gelatine to the lemon mixture, stirring to combine. Leave to cool, then strain into a large jug. Pour into six 1 cup (250ml) moulds, then refrigerate overnight to set.
2. Chocolate and Nuts Crepe Rolls
Ingredients
- 80g (1/4 cup) chocolate hazelnut spread
- 4 Â gourmet French Crepes, thawed
- 1 tbsp nuts, crushed
- Icing sugar mixture, to serve.
 Method:
Spread chocolate evenly over crepes. Sprinkle nuts over the crepes. Roll up firmly to enclose the filling. Dust the crepe rolls with icing sugar.
3. Coconut Banana Pikelets
 
Ingredients:
- 1 cup self-raising flour
- 2 tablespoons caster sugar
- 3/4 cup coconut-flavoured milk
- 1 egg
- Olive oil cooking spray
- 1 large banana, cut into 12 slices
- Low-fat vanilla ice-cream, to serve
Method:
1: Sift flour and sugar into a large bowl. Make a depression in the centre. Whisk the milk and egg in a jug. Pour the milk mixture into the flour mixture. Whisk until smooth
2: Spray a large, non-stick frying pan with oil. Heat over medium heat. Drop 4 heaped tablespoons of batter into the pan. Top each with 1 slice of banana. Cook for 1 minute or until bubbles appear on the surface. Turn and cook for a further 1 minute or until golden and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with the remaining batter and banana to make 12 pikelets.3: Place pikelets, banana-side up, on plates. Serve with ice-cream.
4. Cookies and Cream Sundae
 
Ingredients:
- 1 litre vanilla ice-cream
- 150g packet Oreo cookies, finely chopped
- 100g packet mini marshmallows
- 3/4 cup thickened cream
- 200g milk chocolate, finely chopped
- Coloured sprinkles, to serve
Method:
1: Place ice-cream in a large bowl. Set aside for 10 minutes or until softened (but not melted). Fold cookie through ice-cream. Spoon mixture into a 7cm-deep, 14cm x 20cm airtight container. Smooth surface. Cover surface with plastic wrap. Freeze overnight or until firm.
2: Set aside 1/2 cup marshmallows. Place cream and remaining marshmallows in a saucepan over low heat. Cook, stirring, for 10 minutes or until marshmallows are melted and smooth. Place chocolate in a heatproof bowl. Pour marshmallow mixture over chocolate. Using a metal spoon, stir until chocolate is melted and smooth. Set aside to cool for 20 minutes.
3: Place 2 scoops ice-cream mixture into each bowl. Drizzle each with 2 tablespoons chocolate sauce. Sprinkle with reserved marshmallows and sprinkles. Serve.
5. Berry Smoothie Ice Blocks
 
Ingredients:
- 2/3 cup orange juice
- 1/4 cup frozen raspberries
- 1/4 cup frozen blueberries
- 6 strawberries, hulled, halved
 Method:
1: Blend orange juice, raspberries, blueberries, and strawberries until smooth. Carefully pour into moulds.
2: Place lids on moulds. Freeze for 4 hours or until frozen. Stand at room temperature for 1 to 2 minutes before removing from mould. Serve.
KSP Team
Neha Savla
