I scared you there for a minute Dear Reader didn’t I? Don’t worry I haven’t gone over all healthy on you although I do have my moments and post Christmas is my inevitable moment. The time where I scramble to find healthy ways to make food in a kind of schizophrenic but well intentioned bid at losing any kilos that Christmas hath giveth (although alternating it with a rich cheesecake the other day might not be the smartest idea…).
Mr NQN asked me why I was making healthy food but then going out for pizza, pasta and ribs and I answered him that it was a carefully balanced and orchestrated way of eating that he simply wouldn’t understand. Ahem. But look isn’t that a famous sportsperson over there*?
*subject changing, I do it often.
One meal that I just love but is not considered a low fat or low calorie affair is the afternoon tea. It is usually seen as a chance to legally eat copious amounts of cupcakes, cakes and pastries in the tiresome lull between lunch and dinner. I received a book in the mail called “The Complete Food Makeover” from ABC books which lo and behold held an afternoon tea section! Curious to try out a few recipes I reasoned that I should invite the girls over so I sent out an invitation to some lovely lasses for a New Year’s Resolution friendly afternoon tea. I raided my darling friend The Second Wife’s teacup and teapot and travel spoon collection-if a friend lends you her precious Limoges Legle tea set you know she’s a great friend!
I made a range of things including Portuguese custard tarts (not from the book) using reduced fat puff pastry and skim milk instead of full butter and cream, chocolate truffles, blackberry matchsticks, chocolate and banana muffins, scones, profiteroles, little stuffed sandwich rolls, iced Turkish apple tea, Pimms and lemonade and caramel black tea.
After trying half a dozen recipes from the book everyone assembled liked the taste of most of them except for the chocolate banana cupcakes which were in Sisko’s words “Just not right-like the banana and chocolate are battling each other”. And I made the brownies but didn’t even serve them as they were as hard as a rock. The author likes to use raw sugar which as most bakers know, does not cream well and remains as hard, crunchy crystals.
My favourite tea cosy-I actually bought this as a gift for Queen Viv but couldn’t bear to part with it. I’m so mean!
I also tried the book’s recipe for faux cream which is made by whipping up a chilled tin of evaporated milk but there were no instructions saying that this had to be used straight away or it would dissolve and break down-in fact it told us that the cream kept its volume which it didn’t. I made it the day before and stored it in an airtight container and found a strange, half deflated holey creation in the fridge. I passed on serving this as it tended to dissolve on contact with spoons and heat (it was a hot weekend).
Flowers from Queen Viv
The favourites were the chocolate truffles, Portuguese custard tarts, matchsticks and the heart shaped scones. I found the recipes a bit hit and miss and some recipes were just not very good-not only did the chocolate banana muffins taste “funny” the recipe also said that it made 24 muffins. Using my standard muffin tray I could only make a meagre 6.5 muffins! Quantities seem a little odd in many of the recipes that I tried. On the plus side there are some clever ideas for saving fat-I thought that splitting the baked puff pastry rectangles in two and using each half to sandwich the ricotta cream and berry was very clever and a way to lower the fat. And the ricotta cream is a nice substitute for cream and the faux cream is interesting and perhaps quite good if you want to use it straight away.
A gift from Myriam
Besides the food, every now and then you need to have a sports free zone, a chance to get together with the gals and discuss the important things in life. Who bought what shoes, which celebrity has new boobs and conjure up new and bizarre dinner party ideas. Vive la girlfriends!
So tell me Dear Reader, are you trying to eat healthier at the moment? If you are, how is it going?
Chocolate truffles
These chocolate truffles don’t use any chocolate itself but cocoa powder and are a ground up mixture of dried dates , sultanas and coconut and almond meal. They’re very quick to make and are about half the calories of a regular truffle. Although they aren’t going to match a luxurious hand made truffle they are very good at satisfying a sugary, chocolatey craving and had Mr NQN baying for an invite to the afternoon tea. I told him no unless he wore a dress.
Approximately 35 calories, 1g fat each
Makes 40 truffles
Adapted from The Complete Food Makeover
Preparation time: 10 minutes
- 3/4 cup (90g/3ozs) sultanas
- 3/4 cup (135g/5ozs) pitted dates
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon boiling water
- 1/2 cup (125ml/4.4 fl ozs) skim milk powder
- 1/4 cup (25g/1oz) almond meal
- 1/4 cup (25g/1oz) desiccated coconut
- 100g/3.5 ozs chocolate sprinkles or 1/2 cup dessicated coconut for rolling and coating
1. Place the sultanas and dates in a food processor and blend until finely chopped. Add the cocoa powder, boiling water, skim milk powder, almond meal and coconut and pulse until just combined. The mixture should be a firm, shapeable dough. Add a little water if needed (I added another tablespoon or two).
2. Line a baking tray with parchment. Take a teaspoon of the mixture and roll it into a ball and place it on the lined baking tray and do the same with the rest of the mix. Then place chocolate sprinkles in a bowl and roll each one in them and place back on tray and refrigerate. Store in an airtight container in the fridge for up to 2 weeks.
Heart shaped scones
I’ll take any excuse to make something heart shaped. Of course you need only to look at my wardrobe to know this-I’ve got heart shaped earrings, rings, necklaces and dresses with hearts on them. So rather than make these plain round scones I thought that the gals might like heart shaped scones.
Makes 10 heart shaped scones
Adapted from The Complete Food Makeover
- 2 cups self raising flour
- 1.5 tablespoons low fat spread
- 2/3 cup buttermilk (I sour regular milk with a tablespoon of lemon juice)
- pinch of salt
- plain flour, extra for rolling
- 1 egg white
- Heart shaped cutter
- Icing sugar to dust
What better time to use my heart shaped measuring cups from reader Maddie?
1. Preheat oven to 200C/400F and line a baking tray with parchment. Sift flour twice in a bowl and and with your fingertips, crumble the spread so that the mixture resembles fine breadcrumbs. With a butter knife mix in the buttermilk and knead until just combined.
2. Roll out to 3cms thick onto a floured board using a lightly floured rolling pin. Cut out shapes with the cutter (if you haven’t got a cutter use a knife to cut the dough into squares) and place on lined baking tray. Brush lightly with egg white. Bake in oven for 10-15 minutes. Serve with jam and ricotta cream.
Blackberry Matchsticks
Queen Viv adored these although to be honest I didn’t know how these would fare. You see I had made these and set them up on the table but we were all too busy talking and it was only Teena’s daughter hungry little Annabel that reminded us that there was food to be eaten. By this stage I was worried that the ricotta, which is quite wet, would make the puff pastry soggy. It did somewhat but the top remains crisp and the whole thing is light and lovely with a creamy sweetness from the ricotta and a slight tanginess from the blackberries
Adapted from The Complete Food Makeover
- 1 sheet reduced fat puff pastry
- 1 cup frozen blackberries
- 2-3 tablespoons sugar (to taste)
- 1 tablespoon cornflour mixed with 2-3 tablespoons cold water
- 100g ricotta
- 3 tablespoons icing sugar plus extra to dust on top
- 3 tablespoons skim milk
1. Place the blackberries and sugar in a small saucepan and cook until thawed. When the juice becomes syrupy turn down the heat ensuring that it is not boiling and add in the cornflour and water mixture (be sure to give it a quick mix before you add it as the cornflour tends to settle). Stir until thick and cool then chill in fridge until needed.
2. Mix together ricotta, milk and the 3 tablespoons icing sugar. Chill in fridge until needed.
3. Preheat oven to 220C/440F and line a baking tray with parchment. Cut out puff psatry into rectangles. You should be able to get about 18 per sheet of pastry (but it depends how big you make them- I made mine 8cms x3cms). Bake in oven and do not dock with fork (you want these to rise). Bake for 10 minutes until light golden. You can do both these parts ahead of time and assemble them (step 4) just before serving.
Slicing in half horizontally to make two rectangles
4. Taking each rectangle, split them in half horizontally so you get two triangles (as shown-it should be easy as puff pastry has many layers). Spoon some ricotta filling onto one half and then spoon some blackberry filling on top and pop the other layer on top. Sift icing sugar over the top.
Profiteroles
I know, profiteroles using low fat spread. I can hear the protest from the pastry chefs around France right now. Low fat spread has a lot of water added to it-I only know this because I melted some and it separated but nevertheless you can actually make profiteroles out of it although I don’t know if they will necessarily win any pastry awards. They’re not bad though and actually do remain crisp if you finish them off in the oven for a few minutes on the day that you want to use them.
Adapted from The Complete Food Makeover
- 40g low fat spread
- 1/2 cup (125ml) water
- 1/2 cup (60g) plain flour
- 2 eggs
- 1 quantity ricotta cream* see matchstick recipe above to make ricotta cream
- 2 teaspoons icing sugar to dust
1. Set the oven to 220C/440F. Place the spread and water in a small saucepan and bring to the boil. Add the flour and stir vigorously with a wooden spoon until the mixture forms a smooth ball. Transfer the ball into the bowl f an electric mixer fitted with a whisk attachment and beat in the eggs until smooth and glossy. It will go crumbly and separate while you are mixing but will come together after a couple of minutes.
2. Spoon the mixture into a piping bag or plastic bag with a corner snipped off and pipe small dollops of the mixture onto baking paper lined trays. Bake for 8 minutes. Reduce the temperature to 180C/350F and bake for a further 8 minutes or until the pastries are crisp.
3. Remove from the oven and make a small opening at the side of each pastry. Return to the oven and bake for a final 5 minutes. This will help to dry out the pastry.
4. Once cooled, gently fill with the ricotta cream. Dust with icing sugar and serve.
Butterfly sponge cakes
I tried making the original cakes as specified in the recipe but they were dry (as mentioned) and not as light as I wanted them so I am providing a recipe for an alternative sponge which you can use for this recipe. Apart from hearts I am also mad for butterflies and ever since I was small I have loved these jam and cream filled sponge cupcakes.
- 3 large eggs at room temperature
- 1/3 cup caster/superfine sugar
- 2/3 cup plain flour
- 1/4 cup custard powder
- 1 teaspoon baking powder
- A little butter and flour to grease the tins
- 3/5 tablespoons strawberry jam
- 1 quantity ricotta cream* or faux cream* (recipe below)
1. Arrange oven rack so that it sits in the centre of the oven. Preheat oven to 180C/350F. Grease muffin pans with butter and sift some flour over the butter and shake out excess flour. Whisk eggs and sugar on a medium high setting (I used setting #6 on the Kitchenaid) for 5-6 minutes until it has turned very pale and very thick and has increased in volume to at least 3 times its original volume.
2. Meanwhile, sift the flour and custard powder three times. Each time do it at a bit of a height and tap the side of the sieve with the heel of your hand or use your wrist to shake it back and forth (rather than pressing down on the flour with a spoon).
3. When the egg mixture is ready, ensure that the oven is at the correct temperature. Sift the flour into the mixture and immediately fold in the mixture underneath. Use the up, down and under folding motion (do not stir). It folds easily and should be able to be incorporated easily. Quickly spoon it into the tins and bake in the centre row of the oven and bake for 10-12 minutes.
4. Cut out a cone from the top and reserve the piece. Fill with a teaspoon of strawberry jam and a little ricotta cream. Cut cone in half and place on top of the cream and jam like wings.
Low Fat Portuguese Custard Tarts
They are simply the lowest fat version of the fabulous Portuguese custard tarts here which are in themselves a reduced fat version of the original which uses cream and milk and double the amount of puff pastry. I’ve pared these back as far as they will go and I don’t think they’re bad at all. I wasn’t quite willing to omit the egg yolks and just use egg whites and I get the feeling that it might not be very good at all. Sometimes you just need to know when to hold em and when to fold em. And that’s all the country from me folks.
- 2 egg yolks and 1 whole egg
- 115g /4ozs caster sugar
- 2 tbsp cornflour
- 400ml/14 fl. ozs skim milk
- 2 tsp vanilla extract or paste
- One sheet of reduced fat puff pastry
Method
1. Lightly grease a 12-hole 80ml muffin tray.
2. Put the egg yolks, sugar and cornflour in a pan and whisk together. Gradually whisk in the skim milk until smooth.
3. Place the pan over a medium heat and cook, stirring, until the mixture thickens and comes to the boil. Remove from the heat and stir in the vanilla extract. Transfer the custard to a bowl, cover the surface with cling film to prevent a skin forming and leave to cool.
4. Preheat the oven to 200C.
5. Cut the pastry dough sheet in half, put one half on top of the other and set aside for 5 minutes. Roll up the pastry tightly from the short end and cut the pastry log into 12 x 1cm rounds. Lay each pastry round on a lightly floured surface and use a rolling pin to roll out until each is 10cm in diameter.
6. Press the pastry rounds into the muffin tin. Spoon the cooled custard into the pastry cases and bake for 20-25 minutes, or until the pastry and custard are golden. Leave the tarts in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Lower carb filled sandwiches
I remember reading in a trashy mag (so I don’t know if it can be relied upon for accuracy) that Jennifer Aniston used to hollow out breads rolls of their soft bready interior and fill it back up with protein and salad thus lowering the carb content of her sandwiches without looking like a fussy eater who picks off the meat and salad and leaves the bread behind (guilty as charged). I figured I could apply the same technique to little individual rolls which I filled with chicken, smoked salmon and a labneh and cucumber.
- 24 bake at home rolls
- 300g chicken breast meat, chopped
- 200g smoked salmon
- 1/2 cup labneh (yogurt cheese)
- 1/2 cucumber, peeled and thinly sliced
- chives
- 50g baby spinach leaves, washed and dried
1. Bake the rolls in a 200C/400F oven for 4 minutes until fresh. Cool and split each roll along the top as shown and dig out the bread from the centre whilst keeping the outside intact.
2. For chicken sandwich: in a bowl add the chopped chicken breast and 1/3 cup of the labneh and chives and salt and pepper. Stuff the roll with a couple of leaves of baby spinach and then spoon in some chicken filling.
3. For smoked salmon sandwich: with the smoked salmon, stuff the roll with a couple of leaves of baby spinach and then 1/2 slice of smoked salmon. Top with chives.
4. For a vegetarian sandwich: spread labneh in the centre and stuff with a couple of cucumber slices.
Pimms and Lemonade
As I type, I am slightly tipsy on this lovely concoction. Darling readers, it’s terribly hot and I couldn’t help but gulp this down after the guests had left. Pimms is one of those drinks that is difficult to describe and there’s nothing quite like it but suffice it to say that it makes a smashing drink for hot summer days when mixed with some lemonade. The foliage I find is quite fetching too and lends not only flavour but eye candy too.
- A few slices of cucumber, handful of mint leaves, half a lemon cut into wedges and a couple of strawberries sliced in half
- 1 cup Pimms chilled
- 750ml-1 litre lemonade like 7 up as opposed to a Lift (I used a sugar free lemonade), chilled
1. Place cucumber, mint leaves, lemon wedges and strawberries Add chilled lemonade and Pimms into the jug or carafe and serve cold.
Iced Turkish Apple Tea
I didn’t expect my guests to gather in the kitchen (I should have really tidied up a bit better!) but gather they did to see me using the new Breville tea maker and kettle (RRP$299.95) which is designed to brew tea. It’s all a bit space agey and similar to space shuttle landing on the launch pad but basically you fill up the jug with cold fresh water and you have a kettle if you want it to be that. Or if you want to make tea (and this summer I’m making loads of iced tea) you fill up the tea holder with tea and then snap it onto the magnetised column and tell the tea maker what type of tea it is (black, green, herbal) and how strong you want it and off it goes.
The reason you tell it what type of tea it is is because certain teas require different temperatures and telling it how strong you want it will mean that it will brew it for the necessary amount of time. So once the water reaches the correct temperature, the basket lowers which we were all gathered ready to watch, it plunges into the water and brews and once the time is up, the basket lifts up and it beeps letting you know that it is ready. It can also keep your tea warm for you for up to 60 minutes. Clever!
Landing on launchpad!
The only shortcomings I can see (well I’ve only had it a day) is that you need to make a few cups of tea at least to use it and considering I only have one cup of tea in the morning and maybe one in the afternoon I’ll probably mostly be using this for a kettle which means that it is on the expensive end of the scale for a kettle only. Also if you are boiling several teapots full of tea, it is quite hot when you are removing the tea basket so I needed to use washing up gloves to empty the tea basket between uses. I will keep you posted on what it’s like as time goes on-after all we are just new to each other.
The Complete Food Makeover by Julie Maree Wood is $39.99. Red polka dot 3 tier cupcake stand from Lovely Little Parties.
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75 Comments | Add your own
I love this Lorraine, such a delicious healthy feast! I know it sounds boring, but I eat quite healthy all the time so I never really feel a need to change my eating habits so much
Oh this looks so yummy! I need to have tea and treats more often.
Everything looks so beautiful, as usual, my friend…I am always testing new recipes too, and I agree that many recipes do not turn out as described. But, in wonderful NQN style,you offered many great tips for substitutions!
ok – first – this looks like my kinda book!!!
Those dtae truffles look so wonderful – and tasty – and well, Pimms is my favourite drink at the moment!!!
It’s nice to be able to have an afternoon tea that’s a little lower in fat and still tastes good. The evaporated milk cream is interesting. My mum uses it to make a mousse, but it has to be beaten chilled and have gelatine added to keep it set.
What gorgeous food! Love that cute tea cosy too.
Cute set-up! Love your tea cosy. Thanks for your honesty on the recipes – it’s good to know what worked and what didn’t. I found a recipe for strawberry cheesecake online that used whipped evaporated milk – and the darn thing did not set properly. This is a problem when the cheesecake is forming a base for soemthing else – will never go there again. Give me a glass of Pimms and a Portugese custard tart, and I will be there! I try to mix healthy with not so healthy and hope that it all works out OK in the wash.
Oh my goodness – what a feast! Having had a bub recently i have gained heaps of weight so i am trying not to cook sweet things – only when i have an excuse. I love the heart shaped scones, actually Nigella Kitchen has a recipe for buttermilk scones which i have baked and they were amazing. My favourite and i will try is the little Portuguese tarts. I’ve tried these in the past and haven’t found a recipe i’m happy with – do they need to be cooked and eaten on the same day?
Wow, what a lovely afternoon tea spread Lorraine and it’s only breakfast time. I’m so hungry right now, I could demolish that in a heartbeat lol.
Must confess though ,that I’m not a big fan of low-fat this and low-fat that, I much prefer full-fat everything,I’d just eat less of it .
Due to the fact that I showed zero self-restraint over the festive season,I’m starting back at the gym in February for a 10 week program to ‘dissolve’ the Christmas kilos!
Very nice and impressive effort for making all this lovely food. Your girlfriends are so lucky. I esp adore the hollowed out sandwiches and puff pastry matchsticks.
Isn’t it a shame that sometimes healthy recipes just don’t work as well?!
All of the pictures are amazing, they are beautiful. Of course the food is outstanding and delish looking!
Lots of yummy things which I will try at a later date.
All the food looks absolutely lovely. I have a bee in my bonnet at the moment, and that bee is called High Tea. but my favourite things about this post is by far the subject changing (LOVE it) and the Tattoo book. Looks like it was bought on Brunswick street in Melbourne.
famous sportsperson? where?
that’s a lot of elegant, delicious, and practically nutritious food, lorraine. thanks for all the suggestions!
What a lovely afternoon tea. The cups and saucers from your friend are so beautiful too.
I don’t really do diets and I have been very bad in the past 2years, not denying myself anything much at all. My tummy has expanded quite a bit as a result. SO my new thing is not to snack too much between meals and if so just some fruit. It hasn’t been too hard so far. We’ll see how long it lasts.
Being somewhat gadget-happy, would love to ‘play around’ with your new Breville tea-maker! Even tho’ in the back of my mind is a feeling I would miss the traditional English High Tea ceremony? Have used the ‘hollowed-out’ roll ‘trick’ for a long time – not only less carby but, oh, all that LOVELY extra filling for a very definitely ‘savoury lass’!
But did Mr. NQN wear the dress or not??
I have the new Breville tea maker and just adore it. I drink a lot of tea so it is just what I wanted!
This afternoon tea looks gorgeous! Pimms and cucumber is totally ace. Also, you’ve solved last week’s baking mystery for me (or, why didn’t the sugar melt in my best cocoa brownies?): I threw in fine raw sugar without thinking.
I did the Bon Appetit Food Lover’s Cleanse after Christmas/New Year this year, in an attempt to combat that post-holiday bloat. It was actually great, but today is the second day since it ended and I’ve just taken a batch of Peter Reinhart’s bagels out of the oven! Bad (good?) habits die hard.
Oh Lorraine, you’ve done it again! What a wonderful feast!
Love the heart shaped scones! YUM! Not sure if I could do they low fat thing though with all those yummy delights. You had a great choice for afternoon tea and I LOVE the Breville!
hey lorraine – great blog today – i actually spend a lot of my cooking time for clients and myself figuring out how to substitute the “white foods” with healthier options and it works out find – jude blereau – (spelling!) wholefood cookbook – has some great substitutions with rapadura (evaporated cane juice) – juice concentrates etc – tastes just as yummy – and the ubiquitous COCONUT oil/sugar/flour and cream is a winner in my book – also nut butters – okay so i am sounding like a huge hippy! anyway i started a 5 day raw detox this morning – and did 6.30am yoga –
green juices and raw food to clear the colon and digestion and reboot the system –
love your work
xxx
Ahh yes, Vive la girlfriends indeedy
Trying to eat healthier so no designer beers for Anna for awhile 
Love that you’ve gone to such lengths, I always have ambitions of baking these sorts of wonders, but well… 
Ever so glad your flyin’ the flag for the tea party & keeping this very important tradition alive.
What a spread of delicious food! Sounds like a wonderful day, even if the recipes were a bit hit and miss (often the case, I’ve found, with low fat recipes).
Low fat Portuguese tarts? Does that mean I can eat two?
As you can see, healthy eating isn’t something I do well :p
Lovely lovely lovely! Would be keen to try the portuguese tarts (though nothing beats Petersham for a to die for experience in that department). Just wondering if there is cream in the recipe or not? Its in the method but not in the ingredients – too much Pimms perhaps
I absolutely believe it’s the thought that counts. And you did think about it… you’re right, some recipes are just not made for low fat/carb subbing. There are also some things I just can’t replicate gluten/lactose free, so I just come up with a wonderful alternative and don’t bother with the rest.
If you want more sucess with raw sugar, you can get raw castor sugar now, but really sugar is sugar is sugar when it comes to dieting. You can’t have your sugar and eat it too if you’re watching your carbs.
OOps, forgot to say I heart your hearts! So cute!
I might be eating healthier, but I never buy or cook from low-fat type cookbooks. I am either making something luxurious or I’m not. I want to do this kind of girl tea thing, though. I have the perfect tea set just waiting to be used, and I love cute little finger sandwiches and some good gossip.
I love the heart shaped scones. SO cute!!! The custard tarts look delicious too.
My Mum has the Breville Tea Maker. I’ve been lusting after one ever since I used hers when we were in Tasmania over Christmas. It’s fantastic isn’t it?
Definitely too much Pimms! I have amended it
Seriously Lorraine, we have to meet! hahaha…so gorgeous…
I love when you spoil us with so many recipes in the one post
And easy recipes that I could comfortably make with items on hand or from the shop across the road! Have just copy-pasted the portuguese tarts into a word doc for printing… I’ve never made any kind, so a healthy version seems the way to start 
I adore afternoon tea. Nothing finer! I’ll bet your girlfriends loved every crumb.
tis the season for healthy high tea but I know what you mean about the healthy and indulgent balance – keeps you sane!
I woud have been quite happy to have helped with all the tasting – looks a great spread
You made everything? that is such a great effort. I actually don’t mind some of that butterfly sponge cake now.
This was so much fun! Thank you so much for being the best friend ever! Any time you need a range of rarely used, impractical vintage homewares, I’m your gal… x
I need a makeover! Who would ever know by the looks of them, that these beautiful treats are more healthy than their less healthy counterparts! I love that tea cozy and your heart shaped scones, Lorraine!
It all looks so amazing! Love the bread idea!! You mean trashy mags are gospel? Who knew??
You outdid yourself Lorraine – just totally delicious, especially the blackberry matchsticks, scones and butterfly sponge cakes!
I am indeed trying to eat healthier this month, maybe to make up for the Xmas over-indulging, so your recipes will come in handy.
However, being French I find it hard to stay on that low-cal, low-sugar, low-fat diet for too long – where’s all the fun otherwise?! So I say ‘eat healthy in moderation’
I’m a late bloomer, I have just discovered the joy of Pimms on a recent trip to the UK. SOOOOO delicious! You could not have picked a more appropriate beverage for afternoon tea if you ask me!
Mmm, Pimms and lemonade. My favourite drink, perfect for a summery day. Lorraine all of these treats look gorgeous. I didn’t realise the Portuguese tarts were so easy to make, I’ll have to give them a go.
How gorgeous! But I admit I LOVE the soft inside of the bread, don’t think I could do that! Yes, I’m trying to eat healthily (is that a surprise), and today passed up buying a loaf of the most delicious soft white bread. Only because it goes straight to my tummy and I can’t resist it at all! Oh the pain… I can still see it resting plumply on the shelf.
I was given this book a few weeks ago and haven’t tried any recipes yet. Thanks for the tips. You saved me learning the hard way!
Oh my, that looks LOVELY. Tea maker is fabulous and I know a few people who would LOVE that.
Baking literally makes me cry so I’m so impressed by the High Tea you’ve put together – so many treats. Your girlfriends are lucky ladies!
Yep, I am definitely on the health kick. Am doing the low carb thing, only 30g carbs per meal, it drops weight sooo quickly and means I can still have a bit of carb!!
Looks gorgeous. I’m keen on beautiful crockery, so appreciated all the fine detail.
Everything looks so delectable that it’s so hard to believe that they’re healthy. Just one thing though: the truffles – I can’t wrap my mind around the idea of healthy truffles! (Unless they’re the mushroom sort, of course!)
Wow! You sure made a feast there Lorraine! I love those tea cups and cosy as well, these always add such a wonderful touch to afternoon tea.
I’ve always ‘thought’ about going on diets since I’m not very good with exercising and totally eat too much…it’s not a good trend. But diets require so much effort! Maybe I’ll start after I come back from my Japan trip…emphasis on the ‘maybe’
It is so much fun to host your own afternoon tea and so much cheaper than going to a hotel as well. I am not entirely convinced by a low fat afternoon tea though- I love my full fat butter and cream!
Lorraine
She went rushing to the cupboard to cuddle here similar cute tea cosy here when I showed her that picture.
Amazing work from you and Mr NQN there. @MrsH5 wants that tea cosy
Cheers
Tony
How wonderful that you brought the ladies together for a healthy tea party…you almost knocked me off my perch with the title though! This wasn’t the indulgent Lorraine I knew! Phew…that’s a pile of work you did, and that’s a beautiful tea service. The fat reduced puff pastry caught my eye {wouldn’t it just eh eh?}. I try and use quark/curd cheese often, and I find it works quite well in place of cream cheese!
A healthy tea party! How fun!
The question is, did Mr. NQN wear a dress?
What a great spread Lorraine! I love the look of the heart scones. Maybe something to keep in mind for valentines day? Im not eating healthier, just not snacking quite as much as before which isnt that bad actually. I found that if I dont eat them all at once I can make a box of chocolate last for weeks! Hooray!
Everything looks so good. I wish i could do afternoon tea with you daaaahling!
As for if i’m going to eat healthier, not exactly. I am going to still eat my favourite “bad foods” just less.
*kisses* HH
Afternoon tea is something we don’t have much of in the US. Of course, there are a few places, but it’s not a habit Americans have ever had. A shame, really. The heart shaped scones are totally adorable. With some cherries or cranberries, very seasonal too.
Jennifer has a good idea for cutting carbs. I’ll remember it.
Excellent fun post, Lorraine!
All that hard work – mixing, sifting, baking – surely you would have pre-burned any latent afternoon tea calories ? At least that’s how I justify my biscuit munching… This looks so pretty
What a fun and fabulously girly time! I applaud you for attempting to shave off the calories and fat from those treats. Me? Except for some gluten-free baked goods I’ve tried, I just don’t think the lower-fat treats leave you as satisfied as the full-fat ones. I’d rather have a small piece of something really decadent than a large slab of something that’s just so-so.
This all looks delish even if it’s “healthy” especially the pimms & lemonade hehehee.. not long ago I went to a “healthy afternoon tea” with BREADLESS sandwiches!! Loved the concept, but it’s just not the same…
You sure do things right, Lorraine! Such a gorgeous tea, and each and every component looks mouth-watering. The truffles are brilliant!
P.S. I completely understand the logic behind the delicately balanced way of eating you described to Mr NN! Love it, darling!
Loved your post. Nothing quite like a lovely afternoon tea. I too was given The Complete Food Makeover and have cooked up a storm from it. Everything has worked a treat so far. The author gives a recipe for faux cream which has gelatine in it – works beautifully and stays fluffy. Great book. Thanks for the review.
This goes to show,you can have your cake and it it too! Thank you for bringing this book to my attention,i’m non-trusting to healthy versions of cakes because of some taste experiences i’m still trying to shake.lol.
Your post has once again won me over..
Love the detail,plate up,pictures and the never to part with tea cosy-you need to give her a name..
My ” healthiness thing ” is fresh blended veg juice-carrot and celery and beetroot.Its the easiest way to get in the daily veg dose!
PS Hope all the friends and families in Qld,Vic,NSW flood are safe and well..
I never try healthier baking, I feel baking is pure pleasure, and I haven’t really experimented with reducing the fat. But this spread looks so good, I’ll gladly make all these! Especially those gorgeous truffles!
Hi Maria-Thankyou! I know you’re so healthy and I tried to be healthy (although I don’t know how long I will last
)
Hi Xiaolu-I know, I love afternoon tea !
Hi Caterina-Thanks lovely!
I know yours are great recipes! Thankyou!
Hi Lisa-I looooved these truffles. I’m going to make more as soon as we run out of these. And isn’t Pimms yummy?
Hi Arwen-I know, it’s usually quite a sugary, buttery fest isn’t it! Yes it has gelatine added to it but it didn’t stay fluffy and moussey
Hi joey-Thankyou! I love that tea cosy so much
Hi Cakelaw-Thanks so much
I have found with lower fat and lower cal recipes sometimes the baked goods suffer as they’re usually the highest in fat and sugar (all the tasty stuff!) 
Hi muppy-Thanks!
Buttermilk scones are great as is buttermilk in baking 
Yes they’e best eaten on the day that they’re cooked as they need to be refrigerated 
Hi Matilda-hehe that’s just the reaction I wanted!
Oh good on you! Best of luck with it! 
Hi mashi-Thanks so much!
Anything for my girlfriends 
I know-the brownies were just hard as a rock! 
Hi MaryBeth-thanks so much! You are too kind!
Hi Debra-great, I’d love to know what you think of them!
HI Adele-Thankyou! haha subject changing is very useful
Actually they are tattoo chocolates from Coco Chocolates-they’re amazing! 
Hi grace-hehe I have no idea -I’m hopeless with sportspeople! You’re more than welcome!
Hi Vintage Macaroon-Thankyou! I am so lucky to have a friend with such beautiful goodies! Ahh that’s a good start I think! Good luck
Hi EHA-I know, well we put them in a teapot as I needed to make a few pots of tea to feed 10 of ladies!
I know, I prefer the filling anyway! 
Hi Amanda-hehe sadly he didn’t (hmm sadly?
). Cool! I can’t wait to use it more!
Hi Lexi-Thankyou Lexi! Ahh yes it doesn’t melt and I was hoping that it might too. Haha nothing wrong with that, you did well to stick with it!
Hi Rachael-Thanks so much Rachael! You are so sweet!
Hi The Food Mentalist-Thankyou!
We were all so fascinated by it 
Hi Shakti-thanks Shakti!
Oh cool, I might have a look for that book! Good luck with your detox, I’m sure you’ll do well with it! 
Thankyou so much! 
xxx
Hi Anna-Ahh at least for a little while right?
Thanks, I absolutely love afternoon tea. If I could, I’d do it every day 
Hi Celia-thankyou!
Yes so true especially with the baked goods!
Hi Lea-haha why not!
hehe neither do I 
Hi Karen-Thanks Karen!
I know, these low fat versions aren’t bad but they’re not like the Petersham ones exactly 
Sorry I’ve amended that!
Hi InTolerant Chef-Yes very true! Some things just can’t be subbed. Yes this is true although perhaps she was trying to use a less processed sugar(although it doesn’t work in creaming which I learned the hard way!). Thanks!
Hi Angela-Ooh you should! I would love to see your tea set! Yes little food and girly gossip is great
Hi Jennifer-Thankyou!
It’s really good! I love making Turkish apple tea in it and I love how quiet it is too!
Hi Tenina-Haha absolutely! Thankyou
Hi Hannah-Aww shucks thankyou!
I hope you like them-plmk what you think of them! 
Hi cityhippyfarmgirl-I hope they did! They seemed to have fun which was very nice!
Hi Johanna-yes a bit of balance, no matter how wayward!
Thankyou! 
Hi penny-yep I’m a bit crazy that way
Hi Emma-ThankYOU darling for the loan of the amazing cups, saucers, teapot and spoons!
x
Hi Sue-Thanks so much Sue! I love tea cosies!
Hi Nic-Haha I love trashy mags, they’re so…relaxing!
Hi Myriam-Thankyou darling! Thanks for coming and for the lovely chocolates!
Hehe I know, you guys are the master of restraint so you don’t need to 
Hi Em-Isn’t it great!
It is such an amazing Summer drink I agree 
Hi Toni-Absolutely agree with you there!
Oh you should, they’re so, so easy and delicious!
Hi Bronnie-Thankyou! Hehe you can always eat that separately
Oh you’re so strong!
Hi Claire-Oh cool! I would love to know what the savoury dinner recipes are like!
Hi Liss-Thanks, it’s great, and it’s about time I got a kettle
Hi MelbaToast-Oh really? Why is that?
Thankyou so much! 
Hi Lulu-Oh good stuff! That’s a great effort-kudos to you!
Hi Frances-Thanks so much Frances! That’s very sweet of you to say
Hi Midge-Thankyou! They remind me of those health balls you get at health food stores (and not the mushroom version
) )
Hi Akika-Thanks, I agree, the cups and saucers really added so much to it!
they dio, a lot of effort and discipline! Have fun in Japan, it’s so amazing there 
Hi Gourmet Chick-Oh yes I never thought of it like that but yes it is much cheaper! Haha well as you know I do too but every once in a while is good for you!
Hi Tony-Thanks so much! Haha that is so cute!
Hi deeba-I know, it’s not very me is it?
But then the next day’s story is a degustation so don’t worry I haven’t change my tune 
that’s a great idea to sub cream cheese!
Hi Blond Duck-hehe thankyou Duckie! haha he didn’t actually!
Hi Katie-Oh yes good idea there! Oh that’s great, that would definitely help (well me at least
). Hooray!
Hi Heavenly Housewife-absolutely!
Ahh that’s also a good idea!
Hi Barbara-Oh really? I guess it’s more an english thing! Thankyou and what a lovely scone idea!
Hi foodie and the chef-haha I like to think that I did
Hi Carolyn-Thanks so much! Well you don’t need to lose any weight I’m sure!
Hi catty-Breadless sandwiches! Now that’s an idea! I think I remember reading about that! tee hee
Hi Faith-Thanks Faith!
haha I knew that you’d understand!
Hi Kay-Thankyou! Hmm well I did try that but I made it the day before and it deflated
Hi sia-Thankyou Sia, you are always so kind! No problems I am the same!
Hmm yes I do have to give her a name don’t I! Ooh that sounds lovely and absolutely I hope everyone is ok and safe! 
Hi Avanika -I know, it’s against my instincts
thankyou! 
I heard thar you can substitute butter with applesauce and sugar with stvia
What a gorgeous tea party Lorraine!! I actually dropped a few kilos in Australia over Christmas (the sudden burst of summer meant all I was craving after two years in England were fresh mangoes, watermelon and gelato by the beach), but then my body went into shock when I returned to the cold and dark and had the reverse cravings (insatiable desire for stews, bolognese and carbs) and definitely felt it creep back on. The stash of Haighs and Twisties didn’t help either
So although I’m resolving to get back into my usual healthy eating, I keep getting waylayed by apple crumbles and haighs chocolates!
P.S. I just love your Portuguese Custard Tarts – it the recipe that first led me to your lovely site back in 2007 when I was hunting for a healthier version of them.
Briony xx
Great post! everything looks amazing and delicious!
Gorgeous! These are all such fun ideas–and they look delicious . I’m planning an afternoon tea for my cousin’s bridal shower this summer and these ideas will be perfect. Plus, since she’s trying to lose weight for the wedding…so she will actually eat these healthy treats! SCORE!
What a wonderful way to spend an afternoon. One day I hope to have tea with you. Why that custom never made it’s way to America I’ll never understand. xoxo Mum
Ohhhh Limoges <3 <3 <3
I just about cried looking at that teacup, let alone the cupcake in it!
I wish to be put on your list of people to invite to afternoon tea
x
i wish i had more opportunities for afternoon tea.
so i guess your husband didn’t want a truffle badly enough to put on a dress?
All the food looks delicious! Although I used to worry about fat content and all of that, I don’t worry about it anymore. I would rather have a small taste of the original rather than something that is not quite as good..
Truly enjoyed your post. I’ve found Friendship’s Farmer’s Cheese which is also known as pot cheese tastes like ricotta but is not at all runny. You might try it in your matchsticks. I’m going to try it soon. Thanks for sharing your ideas and pictures.
Wow cute tea set!! I’m a fan of high teas myself but yes…always striving to get some healthier alternatives do will definitely give your recipes a go! Loving the heart shaped scones!
Dear Nige(ha!)
I’ve enjoyed your postings from California, and wanted to pass on info that fits with this post. You’d enjoy the results of cooking from Chocolate and the Art of Low-Fat Desserts, (Medrich). She values chocolate as she should, and there’s never a less-unctious, etc., etc. result than there should be.
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