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Trifle

Serves 10

Ingredients

1L reduced fat milk
1 tsp vanilla essence
1 cup Splenda® Granular
1/3 cup custard powder
100g low joule red jelly crystals
100g low joule green jelly crystals
1L boiling water
500g unsweetened canned fruit (eg. peaches, pears, apricots)
 

Preparation time: 10 minutes

1. Combine milk, vanilla, SPLENDA® Granular and custard powder
2. Cook over low heat stirring constantly until custard thickens
3. Whisk jelly crystals in half of the boiling water and stir until dissolved. Cool slightly
4. Place fruit in the base of a baking dish. Cover with the red jelly. Refrigerate until set
5. Whisk green jelly crystals in half of the boiling water and stir until dissolved. Cool.
6. Aternate layers of jellied fruit and custard in serving dishes

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Gingerbread Men

Serves 12

Preparation Time: 15 minutes
Cooking Time: 12-15 minutes

Ingredients

175g self raising flour
1-2 teaspoons ground ginger. According to taste
90g low fat polyunsaturated margarine (31%)
11 level tablespoon SPLENDA® Low Calorie Sweetener Granular
1/2 cup steamed apple slices, pureed
1/2 tsp vanilla essence
1 egg yolk

1. Preheat the oven to 180°C(170°CFan).
2. Sift the flour and ground ginger into a bowl. Rub in the margarine until it resembles breadcrumbs.
3. Stir in the SPLENDA® Granular making sure that it is evenly distributed in the mixture.
4. Add the apple puree, vanilla essence and egg yolk, cutting through using a knife, then bring together to form a soft dough, using your fingers or a spoon.
5. Lightly flour a work surface and roll the dough to 1/2cm thick and use a gingerbread man cutter to make approximatley 12 men. Place on a non-stick baking sheet and bake for 12-15 minutes, until golden. Cool on the tray.
6. Store in an airtight container for 1-2 days

This recipe, when compared with a traditional recipe has a 52% reduction in kilojoules, a 55% reduction in carbohydrate and a 96% reduction in sugars.

RECIPE TIPS

• Use currents as eyes and coat buttons

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Christmas Cake

Serves 20

Ingredients

750g mixed dried fruit
Juice 1 large orange
Juice 1 lemon
125g canola margarine
125g light cream cheese
1 cup SPLENDA® Granular
5 eggs
2 teaspoons mixed spice
1 1/4 cups plain flour
1 1/4 cups wholemeal self-raising flour

STEP 1:
Marinate fruit in orange and lemon juice overnight.

STEP 2:
Preheat oven to 160°C. Line a 19cm square or round cake pan with baking paper. Tie two sheets of baking paper or brown paper around the outside of the tin.

STEP 3:
Cream margarine, cream cheese and SPLENDA® Granular together until light and creamy. Add eggs one at a time, beating well after the addition of each one. Fold in flours, spice and fruit.

STEP 4:
Spoon mixture into tin and bake for 2 1/2 hours or until cooked. Cool and refrigerate until required.

Per Serve

RECIPE TIPS

• Walnuts or almonds can be added to the recipe.
• Fruit can be pre-soaked by microwaving on 100% power (high) for 5 minutes.
• This cake should be eaten within 1 month of making.
• To extend the life, insert several skewer holes into the cake and pour over some brandy or rum. If done on a regular basis, this will preserve the cake.

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Christmas Pudding

Serves 20

Ingredients

750g mixed dried fruit
60g chopped nuts
1 1/2 cups fresh orange juice
Rind and juice of 2 lemons
1/2 cup SPLENDA® Granular
4 eggs
2 cups plain flour
2 teaspoons mixed spicee
2 cups wholemeal self-raising flour

STEP 1:
Marinade fruit in orange and lemon juice overnight.

STEP 2:
Lightly grease a 6 cup pudding basin.

STEP 3:
Combine all ingredients and spoon into pudding basin. Press mixture down firmly and smooth over the top. Cover with a sheet of baking paper and then a sheet of foil. Secure tightly.

STEP 4:
Place an upturned saucer in the base of a large saucepan. Sit the pudding in the pan and add water to come half way up the side of the pudding basin. Cover saucepan, bring water to the boil, then simmer pudding for 3 1/2 hours. Cool and refrigerate until required. Re-boil for 1 hour when required.

STEP 5:
Serve with Rich Custard.

Per Serve

RECIPE TIPS

• This pudding will only last for 1 month in the refrigerator.
• To flambé the pudding, insert a skewer a few times into the pudding then pour over a little warmed brandy. Carefully ignite with a long candle.
• The upturned saucer in the base of the saucepan prevents the bottom of the pudding burning.

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Cranberry Relish

Serves 8

Preparation time: 5 minutes
Cooking time: 7 minutes

Ingredients
250g cranberries, fresh or frozen
8 tbsp raspberry and apple juice
5 tbsp SPLENDA® Granular

Method:

1. Place all ingredients in a pan, bring to the boil, cover and simmer for 5 minutes until the cranberries have burst.
2. Simmer uncovered for 1-2 minutes until the juice has thickened slightly. Serve hot or cold. Keeps for 2-3 days in an airtight container in the fridge.

Per serve

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Eggnog

Serves 15

Preparation time: 20 minutes
Cooking time: 8 minutes

Ingredients
1 cup SPLENDA® Granular
1 tbsp arrowroot or cornstarch
1 tsp ground nutmeg
7 egg yolks
4 cups milk
2 cups low fat milk
2 tbsp vanilla extract

Note: for an alcoholic touch, add 1 cup dark rum in place of the 2 tbsp of vanilla extract. Not included in nutritional analysis.

Method:

1. Mix together first 3 ingredients in a large heavy saucepan. Set aside.
2. Whisk egg yolks; add to SPLENDA® Granular mixture whisking until blended. Gradually whisk in milk.
3. Cook over low heat, whisking constantly until the temperature reaches 80°C, approximately (5 to 8 minutes). Remove from heat and whisk in milk; cool.

Per serve

RECIPE TIPS

• Cover and chill for 3 hours or up to 3 days.
• Stir in rum or vanilla just before serving.

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Mince Pies with Sweet Pastry

Serves: 12 pies

Preparation time: 30 minutes
Cooking time: 3hrs 15 minutes

Ingredients
Mince meat:
(enough for 56 pies)
225g raisins
225g sultanas
225g currants
150g candied peel, chopped
25g chopped almonds
25 stem ginger, diced
200g cooking apples, peeled, cored and diced
8 tbsp SPLENDA® Granular
2 tsp mixed spice
½ tsp grated nutmeg
1 orange, fined grated zest and juice
1 lemon, finely grated zest and juice
150g vegetable shortening (reduced fat)

Mince pies:
(enough for 12 pies)
300g plain flour plus extra for dusting
150g polyunsaturated spread, chilled and diced
2 tbsp SPLENDA® Granular
1 egg yolk, lightly beaten
300g mince meat

Method:
Mince meat:

1. Mix all the ingredients together, cover and leave to marinate in a cool place for 12 hours to allow the flavours time to develop.
2. Preheat the oven to its lowest setting. Transfer to an ovenproof dish, mix in 4 tbsp water, cover with foil and cook for 3 hours. Check the consistency, adding 2-3 tbsp more water if you feel it is too dry.
3. Cool and then pack into a clean airtight container. Store in the fridge. This method renders (melts) the shortening and coats all the ingredients in fat to help prevent fermentation.

Mince pies:

1. Preheat the oven to 190°C. Sift the flour into a bowl, add the spread and rub in using fingertips until the mixture resembles breadcrumbs. Stir in the SPLENDA® Granular. Add the egg yolk with 2-3 tbsp cold water and bring the mixture together to form a dough.
2. Lightly flour the work surface, roll out the pastry to ½cm thickness. Cut out fluted circles 7cm in diameter for pie bases and 6cm for tops, re-rolling the pastry when necessary.
3. Carefully place the pastry bases in a patty tin and spoon in a dessertspoon of mincemeat. Brush the edges of the tops with water or a little beaten egg, place on top of the mincemeat and seal with the pastry bases. Make a small slit in the top of the pastry to allow the steam out and bake for 12-15 minutes until golden.
4. Cool in the tin for 5 minutes before carefully transferring to a wire rack. Serve warm or cold. Can be stored in an airtight container for 2-3 days in the fridge.

Per serve

RECIPE TIPS

• For less pastry, cut pastry star shapes to decorate the tops instead of full lids - more pies this way too!
• For an alcoholic touch, add 2 tbsp brandy to the mince meat just before using. (Not included in Nutrition Information).
• Cooked mince meat can be stored in the fridge for up to 1 week.
• No need to cook the mince meat if you are using it straight away. After marinating, stir 4 tbsp of water into the mince meat, spoon into pastry bases and bake.

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Rich Custard

Serves 5

makes 2 1/2 cups

Ingredients

1 1/2 cups low fat milk
4 egg yolks
1/2 cup SPLENDA® Granular
3 teaspoons cornflour

STEP 1:
Heat milk until nearly boiling.

STEP 2:
Beat egg yolks and SPLENDA® Granular together in a bowl. Add cornflour, then milk. Place bowl over a saucepan of simmering water and stir until the mixture coats the back of a spoon.

Per Serve

RECIPE TIPS

• Do not rush the custard or it may curdle.
• If a thicker custard is required, add more cornflour, dissolved in milk.
• If curdling does occur, add a few ice cubes and another 2 egg yolks, this may bring it back to a smooth consistency.
• A vanilla bean or a little pure vanilla essence may be added for extra flavour.
• Rich custard is best eaten immediately but it may be refrigerated and eaten within 1-2 days.

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Sparkling Wine Sorbet

Serves 8

Ingredients

3/4 cup SPLENDA® Granular
1 cup sparkling wine (alcohol free)
2 cups water
1 egg white

VERSION 1

Combine SPLENDA® Granular, sparkling wine, water and egg white. Place in an ice cream churn and churn until frozen. Transfer to a container and store in the freezer until required.

VERSION 2

STEP 1:
Alternatively, combine the ingredients and place in a shallow metal container. Freeze just until crystals appear throughout the sorbet (semi-frozen). Scoop sorbet into a food processor and process until crystals are broken down. Return sorbet to the metal container and refreeze until frozen, then process again.

STEP 2:
Return to the metal container and freeze until required.

STEP 3:
Serve sorbet in tall glasses.

Per Serve

RECIPE TIPS

• Any sparkling wine may be used, including alcoholic sparkilng wine.
• Lemon or orange juice could be used as a substitute for sparkling wine.
• When making sorbet without an ice-cream churn, the mixture must be beaten to reduce the size of the ice crystals - the more times the mixture is beaten, the smaller the ice crystals will be. If, after tasting the sorbet, you find that it is still icy, repeat the processing stage until the optimum result is achieved.
• Sorbet can remain in the freezer for up to 1 month, but should ideally be consumed within 2 weeks.
• It is recommended to leave the sorbet at room temperature for 5 minutes before serving.

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Turkey Stuffing

Serves 15

Ingredients

4 large leeks
2 tablespoons canola oil
2 cups hazelnuts
1/2 cup SPLENDA® Granular
2 tablespoons lemon pepper
15 slices wholemeal bread

STEP 1:
Wash leeks thoroughly and thinly slice. Saute over a medium heat for 10 minutes or until tender but not too browned. Add hazelnuts to the pan and cook another 3 minutes.

STEP 2:
Place in a food processor with SPLENDA® Granular, lemon pepper and bread and process until finely chopped.

STEP 3:
Use this mixture to stuff a turkey or 2 chickens. Cook as directed.

Per Serve

RECIPE TIPS

• Leeks must be thoroughly washed. The easiest way is to cut the leeks lengthways and run under water.
• If lemon pepper is unavailable, substitute 1 teaspoon of cracked black pepper.
• Stuffing can be made a few days before it is required.
• Any excess stuffing may be made into dumplings to be cooked next to the turkey.
• Excess stuffing can also be frozen until required.