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The worst health offenders in children's diets are processed sweets made from refined sugar. However, trying to get children to give them up is like pulling teeth from a hippopotamus. Far better to give them a wholesome alternative to replace those chocolate bars, biscuits and cakes.

Not only are they bad for teeth, they can cause more serious problems in children such as subclinical deficiencies or hyperactivity, and in adults can contribute to the development of degenerative diseases such as diabetes, arthritis and coronary heart disease.

Here are some recipes for fruit deserts and all sorts of sweet treats, each made from nutritious ingredients - nuts, seeds, dried fruit, coconut, carob and honey - which can be served at tea time with one of our delicious shakes or smoothies, or taken to school in a lunch box to snack on. They are as tasty as they are wholesome and they are uncooked to supply your child with the highest level of structural information and life order possible. Use them for tea and for snacks and parties.

sorbets

The easiest way to make sorbets is with a sorbetiJre - a special machine which stirs the sorbet or ice cream as it freezes it. I have survived for many years without one by improvising...

orange sorbet

Juice 6 oranges and then combine in the processor with 2 juicy seedless oranges which have been peeled and quartered. Add enough honey to sweeten and some nutmeg or ginger if desired. I sometimes like to add a grated peach or two to give the sorbet texture. Pour the mixture into ice-cube trays or a plastic lunch-box type container and freeze. Remove from the freezer and leave to thaw slightly for about ten minutes. Blend the mixture again immediately before serving and spoon into glass dishes or into empty halved orange shells.

strawberry or blackberry sorbet

Combine 3C berries with 2 bananas and a little honey. Follow the method as above. The bananas give a creamy texture to the sorbet.

carob and honey ice cream

This recipe is one of my family's favorites. The combination of carob and honey I find unbeatable.

2 pints (about a liter) milk (we use goat's but you can use cow's or even skimmed milk if you like)
2 egg yolks
3 tbsp granular lecithin (optional but very nice since it gives a creamier texture)
1C unheated carob powder
1/2 C clear honey
1 tsp pure vanilla essence

Freeze the milk in a low flat plastic container. When frozen, remove from the freezer and let sit for about half an hour until it is just soft enough to slice into pieces. Put the egg yolks into the food processor, add about a cup of the frozen milk, the lecithin, carob powder, honey and vanilla, and blend thoroughly using the blade attachment. Add the rest of the frozen milk and continue to blend until it is just mixed. (Don't over blend or you will make the ice cream too liquid.) Should it become too liquid simply return to the freezer for a few minutes then stir before serving. Serve immediately.

cherry whip (for 1)

1C natural yogurt
1/2 C pitted black cherries
2 tsp honey
Double cream (optional)

Blend the yogurt, cherries and honey and pour into a tall glass. Top with a spoonful of double cream and garnish with a pair of cherries hung over the edge of the glass. As a variation use strawberries or raspberries instead of cherries.

raspberry fruit freeze pie

There are many variations that can be made on this theme - using different berries and fruit to fill the pie base.

pie base:

Grind the dates and almonds as finely as possible in a food processor. Add the oats, honey and a little water and blend again. You need to add the water slowly to get the right consistency. You want the mixture to bind but not be sticky. Remove the base from the processor in a ball and flatten it into a pie dish with your fingers. As a variation you can add a tablespoon or two of coconut.

Peel the bananas and chop into pieces about an inch or so thick. Freeze in a polythene bag with the raspberries until firm. Remove from freezer and blend the fruits together with a dash of sherry and a little honey to sweeten if desired. Pour into the pie crust and serve immediately garnished with a few banana slices or raspberries.

strawberries and cashew cream

Make your own nondairy `cream' from cashew nuts, and pour it over a bowl of ripe fresh strawberries (or any other fruit).

cashew cream

Blend the nuts and liquid as finely as possible in the blender or processor. Add a little honey and nutmeg and use as a topping for any fruit.

sweet treats

These attractive little sweets can be wrapped in colored paper and given in boxes as gifts for Easter, Christmas, etc.

1C mixture of almonds and hazelnuts
1C mixed dried fruit (such as date and apricot, peach and raisin, or sultana and pear
1 tbsp honey
Juice of 1 orange or 3C apple juice, dash of orange liqueur (optional), coconut flakes and sesame seeds.

Put the nuts and the dried fruit in the food processor and chop thoroughly. Add the honey and enough fruit juice to make the mixture bind, plus a dash of orange liqueur if desired. Remove from the processor and roll into spheres the size of large marbles. Sprinkle a plate with the coconut flakes (toasted if desired) and sesame seeds and roll the balls in either one or both. Chill in the fridge and serve on a platter decorated with fresh fruit.

rocky road bananas

This is a great recipe if you have too many ripe bananas on your hands. Once frozen the bananas will keep for weeks - unless they are eaten immediately as in my house!

Simply peel the bananas and skewer onto kebab or ice lolly sticks. Roll in honey and then in chopped nuts. Put on a freezer-proof plate and freeze until hard. Eat straight from the stick. If you prefer you can first slice the bananas crosswise, coat in honey and sprinkle with nuts, then freeze to make bite-sized treats.

As a variation try mixing a few tablespoons of carob powder into the honey to make chocolate coated bananas and then roll them in coconut, dates or nuts...or all three!

yogurt lollies

The best ice-lollies are homemade. You can buy ice-lolly molds and sticks in most department stores. Mix a large bowl of plain yogurt with some frozen concentrated orange juice, then pour the mixture into the lolly molds and freeze. You can also add fresh fruit and honey to natural yogurt and blend it together to use, or simply freeze fresh fruit juices such as orange, grape, apple and pineapple.

refrigerator cookies

1C rolled oats
1/4-1/2 C blanched almonds
3 tbsp peanut butter or 1/3C ground peanuts
1-2 tbsp honey or molasses
Handful of raisins
Handful of dates
1 tsp vanilla essence
1 tsp cinnamon
Pinch of allspice

Finely grind the almonds, raisins and dates in the food processor. Add the peanut butter, honey, vanilla and spices and combine well. Mix the oats with the rest of the ingredients. Form the mixture into flat cookie shapes in the palms of your hands (you may need to add a few drops of water) and place on a baking sheet. Refrigerate until firm.

carob fudge

Once chilled these wonderful fudge balls have the texture of ordinary fudge, and their carob flavor makes them ideal chocolate substitutes.

1C sesame seeds
1/2 C dried coconut
1/2 C carob powder
1 tsp honey
1/2 tsp vanilla essence

Grind the seeds very finely in the food processor. Add the other ingredients and process again. Form the mixture into little balls and chill.

sunflower snacks

Finely grind the sunflower seeds and mix with the carob and cinnamon. Add a few drops of apple juice, just enough to make the mixture bind. Form into a roll about 1in/2.5cm thick, chill and then slice. Alternatively, break off little bits and press them into coin-size wafers and chill.

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