Enjoy the Easter break with low-sugar recipes

Posted on 16th March 2021

It will come as no surprise that Australians consume a large amount of confectionery. In fact, data from the Australian Oral Health Tracker indicates 48% of adults and 75% of children eat too much sugar.

Around Easter there are many sweet temptations (milk chocolate is approximately 45% sugar) and this is not good news for our teeth.

Tooth decay is the single most common chronic childhood disease. It is 5 times more common than asthma, 4 times more common than early-childhood obesity, and 20 times more common than diabetes.
Luckily, there are delicious low-sugar options so you can treat yourself this Easter and take care of your teeth.

Oral Medicine Specialist and ADAWA treasurer Dr Amanda Phoon Nguyen shares some favourite low-sugar recipes:

Scotch Eggs


8 eggs – 6 hard-boiled and peeled, and 2 beaten
500g pork sausages, split and skin removed
2 tablespoons Dijon mustard
1 teaspoon dill (dried, or double the amount if fresh)
1 teaspoon chilli flakes
1 teaspoon salt
1 teaspoon pepper
4 cloves crushed garlic or 1 heaped teaspoon garlic powder
1 teaspoon onion powder
2 cups (300g) plain flour
1 1/4 cups (125g) dried breadcrumbs (or panko breadcrumbs)
1/4 cup (60ml) milk
Neutral oil in spray bottle


  1. In a mixing bowl, mix the sausage meat, mustard, dill, chilli flakes, salt, pepper, garlic, and onion. When combined, add the milk.
  2. Form 6 patties, each large enough to cover a hard-boiled egg.
  3. Wrap each egg in a patty, shaping with your hands to ensure the egg is completely covered.
  4. Chill in the fridge 15 minutes.
  5. Prepare the egg mixture with lightly beaten eggs, and a teaspoon of water or milk.
  6. Remove from the hard-boiled eggs from the fridge.
  7. Have flour, egg mixture and breadcrumbs ready on shallow dishes.
  8. Cover the hard-boiled eggs with a dusting of flour by rolling it in the flour, then in the egg mixture and then in the breadcrumbs. I repeat this process twice.
  9. Chill again for 15 minutes (if frying traditionally).
  10. If using an airfryer, you can place the eggs carefully in the basket and air fry at 180 degrees Celsius for 15 minutes, or until golden brown.

Rice Pudding with Blueberry Eggs


1 cup uncooked short-grain white rice
3 to 4 cups dairy or unsweetened non-dairy milk (I used unsweetened oat milk)
1/4 teaspoon salt
1/2 vanilla bean, or 1 1/2 teaspoons vanilla bean paste
Toppings: Shredded coconut, blueberries, ground cinnamon
Optional: Sweetener


  1. Place uncooked rice, salt and milk in a saucepan.
  2. Cook on low- medium heat for 20 minutes, stirring occasionally to ensure the bottom does not burn.
  3. Bring to high heat for 5 minutes, stirring frequently.
  4. Lower heat to a low simmer.
  5. Add vanilla bean or vanilla bean paste.
  6. Remove from heat when the mixture is thick, and the rice is soft and tender.
  7. Place in egg cups/bowls and allow to cool slightly.
  8. Top with shredded coconut to form a “nest”.
  9. Place blueberries atop and sprinkle with cinnamon.
  10. Serve warm or cold.

Low-sugar chocolate eggs


150g low-sugar chocolate chips (I used Noshu 98% Sugar free chocolate baking chips from Coles)
1 teaspoon neutral oil, such as coconut, hazelnut or sunflower
Add ins (optional): Shredded coconut, chilli flakes and sea salt, toasted hazelnuts


  1. Place chocolate chips and oil in microwave safe bowl and heat in the microwave, 30 seconds at a time, stirring occasionally.
  2. When all melted, spoon into silicone mould of your choice. (Easter egg moulds are from Red Dot).
  3. Sprinkle over with add-ins of your choice.
  4. Place in fridge for 20 minutes
  5. Unmould and serve.

ADAWA top tips to care for your teeth this Easter:

Limit snacking on sugary foods and drinks between meals.
Brush twice daily with a fluoridated toothpaste and floss daily.
Make tap water your drink of choice.
Book regular check-ups with your dentist.