Egg-cellent Easter eggs
Time to make: 20 mins , plus 1 hr freezing
(at time of publication)
Nutrition Info.(per serve)
1/2 cup dark chocolate melts
1/2 cup frozen mango
1/2 teaspoon vanilla essence
1 1/2 cups (375g) extra light cream cheese spread
2 teaspoons vanilla essence
Total fat 4g
Saturated fat 3g
Dietary fibre 1g
1 Place small chocolate egg moulds in the freezer for a few minutes until cold to the touch.
2 Meanwhile, melt chocolate in the microwave and spread into egg moulds. Freeze for 15 minutes before removing from the moulds. Return to freezer.
2 While chocolate is freezing, zap mango in a blender with first measure of vanilla essence. Place 16 teaspoon-sized portions on a large plate. Freeze for 45 minutes.
3 Stir remaining vanilla essence into cream cheese spread. Fill each chocolate egg shell to the brim with the cream cheese mixture. Insert a frozen fruit scoop into each egg, with about a third of the yellow sticking out
4 Eat immediately, store for up to 2 hours in the fridge, or freeze for a few days.
- These may be sweet enough but you can add a teaspoon of honey (or a stevia measure equivalent to 1 teaspoon of sugar) to cream cheese spread.
- You can use tinned mango, peaches or apricots: just drain before blending.
- Make it gluten free: Check chocolate melts are gluten free.
- You want hollow eggs, not solid, so paint the surface of the egg mould with the liquid chocolate, rather than fill it up.
- Half a cup of mango is enough to make the egg yolks but you may need more to ensure smooth blending. Use the leftover fruit in a smoothie, or freeze into an ice block.
- These are meant to be served open to show off the filling. However, if you prefer a traditional Easter egg, melt a few additional chocolate chips right at the end and use to glue the egg halves together.