FRIDAY

SWEET bread and desserts are always a staple in the Christmas season, but they may not always be good for revellers. Generally high in sugar, fats and cholesterol, holiday desserts almost always lead to weight gain and unpleasant blood test results come January.

“There are those who sadly stay away from sweets during Christmas but it doesn’t have to be the case,” says Chef Michael Aspiras of Le Petit Souffle and Scout Honor. “All you have to do is to know what ingredients to use for healthier treats.”

Coming to the rescue of dessertdeprived folks this Christmas, Aspiras collaborated with California Raisins to come up with fat- and cholesterol-free desserts that are low in sodium, low in refined sugar and sweetened by a deserving star ingredient for Christmas.

Bread Recipe: Raisins Bomboloni with Raisin Rum Chantilly and Crispy Topping

Dough No. 2: 250g Raisins (pureed chunks) 55g White sugar 24g Yeast 486g Whole egg 590g Butter (softened) 18g Salt

1. Combine all dry ingredients and egg on rested dough, mix until the dough sticks on the hook.

2. Slowly add small amount of butter, mix until butter is combined.

3. Continue adding butter until completely incorporated, then add raisin puree.

4. Keep the dough in an oil coated container, transfer the dough, chill overnight before using. Chef Miko Aspiras hooks up with California Raisins to make healthier breads and desserts for the holidays

1. Cook sugar in water until it turns into light syrup; add in rum remove from heat.

2. Soak raisins in rum, soak overnight. 1. Preheat oven at 200°C. 2. Bake for 12 to 5 minutes.