Sure, churros are deep fried, but one bite and you’ll be surprised how light and fluffy and not at all greasy they are! The trick is hot oil. The outside will crisp up and seal quickly, leaving the inside tender. And do churros always have to be coated with cinnamon sugar? No! We opted for garam masala and orange flavours.

Coffee’s popularity has been soaring in the last decade, and coffee flavoured desserts have emerged as a result, just as my version of this classic baked custard. With the addition of WPI, each small serve gives you 6g of protein.

Traditionally made with water and fruit, this granita pushes the boundaries by using chai flavoured skim milk to achieve the desired light and refreshing ice crystals that melt in the mouth. Serve on its own, or create a layered dessert with fruit, custard or mousse.

Every country has their style of dumpling. This version has Australian roots, but while traditionally quark is used for the dough, I’ve replaced it with yoghurt. The custard also has yoghurt in it, so all up, dairy is the hero here! (Recipe written and photo taken for Dairy Australia)

A tropical and sweet marriage between mango and coconut – a panna cotta dessert that will take you right to the beach.