Low sugar recipes

A low-sugar life can still be sweet, all these simple recipes are low in added sugar. Swap sugary breakfast cereals for cinnamon porridge, give making your own ketchup a go and don't forget about dessert!


Cinnamon porridge with grated pear

This porridge is made with water and skimmed milk to keep the calories low. A little ground cinnamon makes it taste sweeter without adding calories and it is topped with juicy grated pear.


  • 60g jumbo porridge oats

  • ¼ tsp ground cinnamon, plus a little to sprinkle

  • 300ml semi-skimmed milk

  • 1 ripe medium pear

  • 1 wedge lemon


  • Put the oats and cinnamon in a non-stick saucepan with the milk and cook over a low-medium heat for 4-5 minutes, stirring constantly until rich and creamy. Pour into two deep bowls.

  • Coarsely grate the pear, and place on top of the porridge. Squeeze over the lemon juice and sprinkle with a tiny pinch of ground cinnamon.


Jalapeño and anchovy ketchup

This hot and punchy dip goes perfectly with potato wedges, lamb chops or oven-roasted root vegetables.


  • 200g tomato purée

  • 7 anchovies, drained

  • 5 tbsp olive oil

  • 8 slices jalapeño pepper (from a jar)

  • 1 garlic clove roughly chopped


  • Blend all the ingredients and 2-3 tbsp cold water together in a food processor until smooth.

  • Transfer to a sterile, airtight jar. This ketchup will keep in the fridge for up to 2 weeks.


Sugar-free mango and lime mousse

This tropical mousse is simple to make and contains no added sugar, proving that life without sugar can still be sweet.


  • 2 sheets leaf gelatine

  • 1 large ripe mango (approximately 450g)

  • 1 lime, finely grated zest only

  • 150ml double cream


  • Half fill a bowl with cold water and add the gelatine sheets one at a time. Leave to soak for 5 minutes.

  • Cut the mango in half either side of the large flat stone. Using a large spoon, scoop out the flesh and put into a food processor. Add the lime zest and blend until as smooth as possible. This may take a couple of minutes.

  • Put 5 tablespoons water in a small saucepan and heat very gently until lukewarm. Lift the gelatine sheets out of the cold water with your fingers and carefully drop into the warm water, stir vigorously with a wooden spoon for a few seconds until the gelatine dissolves. Remove from the heat.

  • Whip the cream using an electric whisk in a large bowl until it stands in fairly stiff peaks.

  • With the motor running on the food processor, pour the gelatine solution slowly onto the mango purée and pulse until completely combined.

  • Put 6 tablespoons of the mango purée in a small bowl. Add the remaining purée to the whipped cream and whisk together lightly until smooth.

  • Spoon half the mango cream into four glass tumblers and spoon half the mango purée on top. Spoon the rest of the mango cream on top then finish with the remaining purée. Cover the dishes with cling film and chill for at least 3 hours before serving.