healthy easter nibbles - kim hofmann

Easter has become a time of overindulgence with stores having shelves and shelves of Easter treat options.  We all know we can have the occasional treat but that we shouldn’t overdo it, so why do we keep falling into the trap of buying too many treats and overindulging?  The supermarkets want to make sales, so they display their goodies to entice you.  Avoiding the display is only possible if you don’t need to do any shopping!

How about going back to basics and making some enjoyable homemade Easter treats.  Here are some delicious ideas.

Bunny bread


Start by making a bread dough.


  • 135g bread flour
  • 15g cake flour
  • 2.5g instant dry yeast
  • 110g fat free or low fat milk (adjust accordingly)
  • 1g salt
  • 15g granulated sugar
  • 10g unsalted butter, softened


  1. Prepare dough by kneading all ingredients together (except butter) until it is soft and pliable
  2. Incorporate butter and knead
  3. Allow the dough to stand until it has doubled in size
  4. After dough has doubled in size, punch it down and divide into 5 equal portions
  5. Allow it to sit for another 10 minutes
  6. Shape the bunnies
  7. Allow them to rise for another 30-40 minutes
  8. Bake the bunnies for 13 minutes at 170 ͦC

Frozen yoghurt eggs

You will need a silicone mini cake pan, either in the shape of eggs of bunnies.


  • ¾ cup low fat vanilla yoghurt
  • ½-¾ frozen or fresh fruit


  1. Place the yoghurt and fruit in a blender and blend
  2. Pour into the cake pan
  3. Freeze for about 2 hours
  4. Pop out of the mould and enjoy

Jelly eggs


  •  Egg Moulds
  • 1½ cups boiling water or fruit juice
  • 1 packet sugar free jelly


  1. Use a paper towel to wipe the insides and along the rims of both sides of the egg mould with vegetable oil or spray and cook.  Close the moulds and place them ‘fill side up’ on a tray
  2. Add the water or fruit juice to the jelly mix and stir for 3 minutes until completely dissolved
  3. Pour the jelly into the mould through the fill-holes until the eggs are filled just to the top
  4. Place in the fridge for 3 hours until firm
  5. Use a dull knife to gently pry open the egg halves, turn the mould over and gently shake to release the eggs
  6. Keep the eggs refrigerated until needed

Fun fruit                                                                       

Cut up fruit into small cubes and decorate on a plate to look like a bunny J

Carrot dip

Make a dip and place it in the middle of the plate in the shape of a carrot. 

Grate some carrot and cover the dip. 

Place some parsley leaves at the top. 

Place crackers or crudité around the ‘carrot’ and serve

Have a beautiful Easter

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