Low Blood Pressure Desserts

Konnyaku Jelly


  • 1 sachet of Nutrijell / Konnyaku Jelly Powder
  • 150g of sugar
  • 700mls boiling water
  • 1 medium sized mango

Serves: 5-6


  1. Mix jelly powder with sugar
  2. Wash, peel and slice mango into small bite sized pieces
  3. Pour boiling water onto jelly and sugar mix and stir until crystals have dissolved
  4. Wait for 2 minutes before adding Fruity Acid and mango pieces
  5. Pour mix into jelly mould


  • Konnyaku jelly powder is made from a type of seaweed called carrageenan which is high in fibre, calcium and is also a prebiotic
  • Nutrijell is a brand of Konnyaku jelly powder and comes in a range of different flavours
  • You can substitute sugar for fruit juice, just lower the amount of water to 500mls
  • You can experiment with other fruits such as oranges, mandarins and peaches

Chocolate Avocado Cake

A delicious chocolate cake is a must sometimes.

Luscious, rich and dark we should all enjoy life’s little indulgences and celebrate special moments with good food.


  • 200g fresh dates, pitted, chopped
  • 1 tsp bicarbonate of soda
  • 2 tbs maple syrup
  • 2 tbs canola oil
  • ½ large avocado flesh
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 ½ cups self-raising flour
  • ½ cup cocoa powder
  • Pinch of salt
  • ¼ cup low fat milk

Serves: 16


  1. Place the date and 1 cup (250ml) water in a saucepan
  2. Bring to the boil over low heat and stir in the bicarbonate of soda
  3. Transfer to a bowl and set aside to cool to room temperature
  4. Preheat oven to 180°C. Grease a 20cm round cake pan and line the base with baking paper
  5. Process date mixture, maple syrup, oil, avocado, eggs and vanilla in a food processor until the mixture is smooth
  6. Sift the flour, cocoa powder and salt into a large bowl
  7. Add the avocado mixture and milk by folding until just combined
  8. Transfer to the prepared pan and smooth the surface.
  9. Bake for 50 mins or until a skewer inserted in the centre of the cake comes out clean
  10. Set aside in the pan for 10 mins before turning onto a wire rack to cool completely

Tea Poached Pears

An elegant fruit-based dessert that doesn’t skimp on flavor!

Perfect for hot summer days when you want a light dessert that won’t weigh you down.


  • 5 black tea bags
  • 4 cups boiling water
  • ¼ cup organic brown sugar
  • 2 large Beurre Bosc pears, peeled, cored, cut into 8 wedges
  • Vanilla yoghurt

Serves: 4


  1. Place the tea bags in a large heatproof jug
  2. Add the boiling water and set aside for 3 minutes to infuse
  3. Remove the tea bags and discard
  4. Add the sugar to the jug and stir to dissolve.
  5. Pour the tea mixture into a medium saucepan over medium-high heat
  6. Add the pear and bring to a simmer then reduce heat to medium-low and simmer for 20 minutes until pears are tender
  7. Use a slotted spoon to carefully transfer the pear to serving bowls
  8. Pour over some of the syrup
  9. Serve with vanilla yoghurt


There are some beautiful tea blends out there – have a look for herbal teas like green tea and mint for an even nicer twist!

If you want, you can reduce the sugar – but this will result in a thinner syrup.

Watermelon and Coconut Sorbet

This sorbet can easily be tweaked to feature seasonal fruits such as peaches, nectarines or even raspberries.


  • ¾ cup organic caster sugar
  • 2 sprigs fresh mint
  • 1.5kg watermelon, coarsely chopped
  • 400g can coconut cream

Serves: 6 


Place the sugar, mint and 2 cups (500ml) water in a large saucepan over low heat

  1. Cook, stirring, for 1 min or until the sugar dissolves
  2. Increase heat to medium and bring to the boil
  3. Cook, without stirring, for 5 mins or until syrup thickens slightly
  4. Set aside to cool completely
  5. Place the watermelon in a blender and blend until smooth
  6. Add the watermelon puree to the sugar syrup and stir to combine
  7. Strain through a fine sieve into a jug, pressing with the back of a spoon to extract as much liquid as possible
  8. Add the coconut cream and stir to combine.
  9. Pour the watermelon mixture into a shallow metal container
  10. Cover with foil. Place in the freezer for 4 hours or until almost
  11. Use a large metal spoon to break up the sorbet
  12. Quickly transfer to a food processor and process until smooth
  13. Return to the metal container and freeze for 4 hours

Chinese Walnut Dessert

High in essential fatty acids, this filling dessert is also great as a breakfast!


  • 110g walnuts
  • 4 tbsp rice flour
  • 140g fresh cane sugar (you can try substituting for stevia drops / powder)
  • 4 cups water

Serves: 5


  1. Preheat oven to 180° C
  2. Rinse walnuts and pat dry with kitchen towel
  3. Place walnuts onto tray and bake in oven for 13 – 15 minutes
  4. Remove from oven and allow to cool
  5. Blend toasted walnuts with 3/4 cup of water until smooth
  6. Mix rice flour with 1/2 cup of water to form a smooth paste
  7. Bring the balance of the water (2 3/4 cups) to boil and add sugar
  8. Stir until sugar is dissolved
  9. Add in blended walnut mixture gradually
  10. When boiling, slowly stir in rice flour mixture
  11. Stir constantly to prevent mixture sticking to the base of the saucepan
  12. Remove from heat after mixture bubbles
  13. Serve hot or cold and decorate with any extra walnuts
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