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Sponge Cake with Cream Cheese Filling

Serves 8 (Makes an 18cm cake)

Preparation Time: 10min

Bake Time: 20 Min

For the Sponge

2/3 cup self raising flour
1 tsp baking powder
8 tbsp SPLENDA® Granular
tbsp dried skimmed milk powder
2 tbsp ground rice
3 eggs, beaten
7 tbsp vegetable oil
3 tbsp skimmed milk mixed with 6 tbsp water
1 tsp vanilla essence
pinch of salt

For the cream cheese filling

300g cream cheese (less than 6% fat)
2½ tbsp SPLENDA® Granular
½ tsp vanilla extract 
 

For the sponge cake

1. Preheat the oven to 180ºC/170ºC (Fan/Regular).
2. Line the bases of 2 x 18cm round cake tins and grease the sides with low fat cooking spray.
3. Sift the flour and baking powder into a bowl. Stir in the SPLENDA® Granular dried milk and ground rice.
4. Add the eggs, oil, milk with water, vanilla essence and salt. Mix this into the dry ingredients using a wooden spoon. The mixture should have a soft dropping consistency. If not, add another tbsp of water.
5. Spoon into the prepared tins and level the tops.
6. Bake for 20 minutes or until a skewer inserted comes out clean. Cool in the tins for 10 minutes then turn out onto a wire rack to cool completely.
7. When cold, the cakes are ready to decorate with the cream cheese filling. Can be stored in an airtight container in the fridge for up to 2 days.
    

For the cream cheese filling

1. Beat together cream cheese, SPLENDA® Granur and vanilla extract.
2. Use one third to sandwich together the sponge cakes and spread the remaining mixture over the top of the cake.

RECIPE TIPS

• Decorate with fresh strawberries,  blueberries, or fruit of your choice. (Not included in Nutrition Information).

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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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Creamy Rice Custard

Serves 10 

Ingredients

 
750mL reduced fat milk
2 tsp Vanilla essence  
3/4 cup SPLENDA® Granular
1 pinch of ground nutmeg
3 cups white rice

Preparation time: 10 minutes

Cooking time: 20 minutes

1. Place all ingredients in a non-stick saucepan
2. Bring to the boil, then gently simmer for 20 minutes or until most of the milk has been absorbed
3. Place in serving dish and sprinkle with nutmeg
4. Allow to cool and refrigerate until required.

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Pancakes

Serves 4 (2 pancakes per serving)
 

Ingredients

For the Batter Mixture:
 
½ Cup plain flour 
1 egg
1 cup skimmed milk 
1 tsp SPLENDA® Granular

To serve:

1 lemon cut into wedges or lemon juice 
8 tsp SPLENDA® Granular

Preperation Time: 5 minutes

Cooking Time: 10 minutes

1. Put flour into a mixing bowl and make a 'well' in the middle.
2. Put egg in 'well', and stir in the flour, adding milk to make a smooth paste.
3. Beat thoroughly to ensure the mixture is smooth and lump-free.
4. Add the remaining milk and stir in the SPLENDA®.
5. Using a non-stick frying pan sprayed with olive oil cooking spray, pour in enough batter to coat the base of the pan.
6. When the underside is brown, flip the pancake, or use a spatula to turn it over and cook on the other side.
7. Serve with lemon wedges or juice and sprinkle with SPLENDA® to taste.

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Profiteroles

Serves 12

Ingredients

1 cup plain flour
¼ cup SPLENDA®
125g canola margarine
1 cup water
4 eggs
 

1. Preheat oven to 220°C.  Lightly grease a few baking sheets and lightly sprinkle with water.
2. Place margarine and water in a saucepan and gently bring to the boil.  Remove from heat, add flour and SPLENDA® all at once.  Stir until combined.
3. Return to the heat and cook for 2 minutes or until the mixture forms a ball in the pan.  Transfer to a bowl and cool.
4. Beat mixture with an electric mixer.  Add one egg at a time to the mixture, ensuring the egg is totally combined and the mixture is glossy before the addition of the next egg.
5. Spoon or pipe 3-5cm rounds of the mixture onto the baking sheets and bake for 10 minutes.  Reduce temperature to 180°C and cook for a further 15-20 minutes or until golden brown, firm and light.  Turn off oven.
6. Make a small slit in the side of each Profiterole and return to the oven for 5-10 minutes.  Cool.
7. Fill with fruit and whipped reduced fat cream.  Serve with Chocolate Sauce.

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Mini Cinnamon Coffee Cheesecakes

Serves: 12
Prep Time: 15 Minutes
Freeze: 3 Hours

Ingredients
12 Ginger Thin biscuits
2 tablespoons Decaffeinated Instant Coffee
1 tablespoon water
1/2 cup SPLENDA® Granular
226g Light Cream Cheese Spread
1 teaspoon vanilla essence
1/4 teaspoon ground cinnamon
1 1/2 cups Light Whipped Cream *
1 cup fresh raspberries

* Tatua Dairy Whip Lite Whipped Cream is available in major supermarkets

Directions:

1. Grease a 12-cup muffin tray. Place one biscuit in each muffin cup. Set aside.
2. Mix instant coffee and water in large bowl until coffee is dissolved.
3. Add SPLENDA® Granular, cream cheese spread, vanilla essence and cinnamon. Beat with metal whisk until well blended. Gently stir in whipped topping.
4. Spoon evenly over biscuit in muffin pan. Top each cheesecake evenly with raspberries. Cover and freeze for 3 hours or overnight.
5. Remove from freezer about 10 minutes before serving to soften slightly.

Amount Per Serving

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Cream Cheese Raspberry Brownies

Makes: 25
Prep Time: 30 Minutes
Cook Time: 40 Minutes

Ingredients
140 g chocolate, chopped
250 g light cream cheese, softened
1/2 cup SPLENDA® Granular
2 eggs
1 tsp vanilla essence
1/2 cup butter, softened
1/3 cup seedless raspberry jam
2/3 cup plain flour
1/4 tsp baking soda
1/4 tsp salt


Directions:

1. Line 8-inch square cake pan with foil, leaving overhang for handles. Set aside.
2. In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate; let cool slightly.
3. Meanwhile, in separate bowl, beat cream cheese with half of the SPLENDA® Granular, until smooth. Beat in 1 of the eggs and half of the vanilla essence; set aside.
4. In separate bowl, beat butter with remaining SPLENDA® Granular, until fluffy. Beat in remaining egg. Beat in all but 2 tbsp of the jam and the remaining vanilla essence, then chocolate, mixing well.
5. In small bowl, whisk together flour, baking soda and salt; mix into chocolate batter just until combined.
6. Pour chocolate batter into prepared pan. Spread with cream cheese mixture. Spoon remaining jam, in small dollops, over top. With knife, zigzag through cheese and jam layers for marble effect.
 

Amount Per Serving

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Blueberry Almond Cake (Gluten Free)

Serves: 8
 

Ingredients
 1 packet (100 g) ground almonds (almond meal)
3/4 cup SPLENDA® Granular
2/3 cup polenta
2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
3/4 tsp almond extract
3 eggs
1/2 cup light sour cream
3/4 cup fresh or frozen blueberries
1/2 cup low fat whipping cream (to serve)

Directions:

1. In bowl, whisk together ground almonds, all but 2 tsp of the SPLENDA® Granular, polenta, baking powder and salt; set aside.
2. In separate bowl, beat butter with almond extract until light. Beat in eggs, one at a time, beating well after each addition. Add in sour cream. Stir in almond mixture. Fold in blueberries.
3. Pour into greased and baking-paper-lined 9 inch (1.5 L) round cake pan. Bake in 180°C oven for 35 minutes or until wooden tooth pick inserted in centre comes out clean. Let cool on rack for 10 minutes. Remove from pan; let cool completely.
4. In bowl, whip cream; fold in remaining SPLENDA® Granular. Serve a dollop of whipped cream over cake.
 

Amount Per Serving

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Fresh Fruit Compote

Serves: 4
Preparation Time: 10 minutes
Cook Time: 45 Minutes

Ingredients:
1 dessert apple e.g. gala variety, cored and sliced
1 pear, cored and sliced
4 plums, halved and stoned
1 vanilla pod
150ml red wine mixed with 150ml water
3 tbsp SPLENDA® Granular

Directions:

1. Preheat the oven to 180°C or fan oven to 160°C. Place all the ingredients in an oven-proof dish with a lid and bake for 45 minutes until the fruit is tender.
2. Leave to cool slightly before serving warm or chilling until required.  

Topping Suggestion:

Serve with low-fat whipped cream.

Amount Per Serving

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Apple and Pear Crisp

Serves: 8
Prep Time: 20 Minutes
Cook Time: 45 Minutes

Ingredients
Topping:
1/2 cup plain flour
2 tablespoons brown sugar
1/4 cup SPLENDA®  Granular
1/4 teaspoon cinnamon
1 pinch nutmeg
4 tablespoons cold, unsalted butter, cut into pieces

Filling:
4 large green apples
3 Bartlett or Anjou pears
2 tablespoons SPLENDA® Granular
3 tablespoons apple juice concentrate

Directions:

1. Preheat the oven to 180°C. Lightly butter a deep 2 to 2 1/2 quart baking dish. Set aside.
2. To prepare topping: Pour flour, brown sugar, SPLENDA® Granular, cinnamon and nutmeg into a medium mixing bowl. Stir well. Add butter and mix with an electric mixer, using the paddle attachment, until the topping is crumbly or sandy in texture. Set aside.
3. To prepare filling: Peel, core and thickly slice the apples and pears. Place them in the buttered baking dish. The fruit should be at least 2 1/2 inches deep in the pan. Add more fruit, if necessary. Add SPLENDA® Granular and apple juice concentrate. Toss until coated. Cover with the topping.
4. Bake in the preheated oven for 40-50 minutes or until fruit is tender and the topping has browned. 

Amount Per Serving

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Peach Melba Sipper

Serves: 5

Preparation Time: 15 minutes

Ingredients
Raspberry Sauce:
340g fresh or frozen unsweetened raspberries thawed
1/4 cup SPLENDA® Granular
1 tablespoon cornflour
Peach Smoothie:
450 g unsweetened sliced peaches
225 g plain yoghurt
1/4 cup reduced fat milk
1/4 cup SPLENDA® Granular
1/4 teaspoon almond extract
1 cup ice cubes
Optional Garnish: fresh raspberries and peach slices
 

Directions:

Raspberry Sauce

1. Process raspberries in a food processor or blender. Pour mixture through a fine wire-mesh strainer, discarding seeds and pulp.
2. Combine SPLENDA® Granular and cornflour in a small saucepan; stir in raspberry puree. Bring to a boil over medium heat, stirring constantly; boil, stirring constantly, 1 minute. Chill.

Peach Smoothie

1. Spoon or drizzle 1 tablespoon raspberry sauce into each glass. Set aside.
2. Process peaches, yoghurt, milk, SPLENDA® Granular, almond extract, and ice cubes in a blender until smooth, stopping to scrape down sides. Pour into glasses. Top with remaining raspberry sauce. Garnish, if desired. Serve immediately.

Per serve

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Fresh Orange Jelly

Serves 6

Ingredients
3 large oranges
½ cup SPLENDA® Granular
3 teaspoons (1 sachet) gelatine
¼ cup very hot water

Method:

1. Squeeze juice from oranges. Combine with SPLENDA® Granular.
2. Using a teaspoon, gently scrape any pith away from the inside of orange skins.
3. Dissolve gelatine in water by whisking with a fork. Spoon ½ orange juice mixture into the gelatine, then pour in the remaining orange juice.
4. Set the orange skins in a muffin pan, Pour the jelly into the orange skins and refrigerate for at least 2 hours or until set.
5. Cut oranges into wedges to serve.

Per serve

RECIPE TIPS

• 3 large oranges should yield 1½ cups of juice.
• Any citrus juice or combination may be used to make this jelly.
• Jelly may be poured into glasses to serve instead of using the orange skins.
• The muffin pan is only an aid so the jelly doesn’t spill. If you wish to place the jelly in a mould, the gelatine needs to be doubled.
• The orange jelly will store in the refrigerator for 4-5 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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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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Apple Cake

Serves 12

Ingredients

60g canola margarine
60g light cream cheese
1/2 cup SPLENDA® Low Calorie Sweetener Granular
2 eggs
2 cups self-raising flour
1 teaspoon ground nutmeg
1 cup low fat milk
2 cooking apples

Topping

1 apple

1. Preheat oven to 180°C. Line a 20cm round tin with baking paper.
2. Beat margarine, cream cheese and SPLENDA® Granular together until creamy. Add eggs one at a time and beat until thoroughly combined. Stir in flour, nutmeg and milk.
3. Peel apples and cut into 1-2cm dice, stir into cake mixture. Spoon cake mixture into prepared tin.
4. Thinly slice apple for topping without peeling. Arrange the apple slices on top of the cake and bake for 1 1/4 hours or until cooked when tested with a wooden skewer.

This recipe, when compared with a traditional recipe has a 28% reduction in kilojoules, a 24% reduction in carbohydrate and a 60% reduction in sugars.

RECIPE TIPS

• Low fat yoghurt may be used as a substitute for the light cream cheese.
• Don't confuse light cream cheese with soft cream cheese, which is high in fat.
• Mixed spice or ground cinnamon may be used instead of ground nutmeg.
• Cake does not freeze well.

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Apple Crisp

Serves 8

Preparation time: 20 minutes
Bake time: 45 minutes

Filling

1 cup SPLENDA® Low Calorie Sweetener Granular
1 teaspoon ground cinnamon
1 teaspoon orange zest
1/4 cup orange juice
5 Granny Smith apples, peeled, cored and cut into 1/4-inch slices (about 1 kg)

Topping

1 cup uncooked old-fashioned oats
2 tablespoons SPLENDA® Low Calorie Sweetener Granular
1/4 teaspoon ground cinnamon
2 tablespoons canola margarine
1/2 cup puffed rice cereal
1/2 cup chopped walnuts

Filling Directions

1. Preheat oven to 180°C (350° F). Spray an 22 cm (8-inch) square baking dish with vegetable cooking spray. Set aside.
2. Whisk together SPLENDA® Granular Sweetener, cinnamon, orange zest and orange juice in a large bowl; add apples and toss to coat. Transfer mixture to prepared pan; spoon topping over apples.
3. Bake for 45 minutes or until topping is lightly browned. Serve warm.
4. Topping Directions

Stir together oats, SPLENDA® Granular Sweetener, and cinnamon in a medium bowl; cut margarine in with a pastry blender or 2 knives until mixture is crumbly. Stir in cereal and walnuts.

Serving Size: 1 square (1/8 recipe)

This recipe, when compared to a traditional recipe, has a 35% reduction in kilojoules, a 53% reduction in carbohydrates and a 72% reduction in sugars.

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Apple Crumble

Serves 8

Ingredients

BASE

1kg cooking apples
1/4 SPLENDA® Low Calorie Sweetener Granular
2 teaspoons vanilla essence
1/2 cup water
2 teaspoons cornflour

CRUMBLE TOPPING

2 cups untoasted muesli
2 tablespoons SPLENDA® Low Calorie Sweetener Granular
2 tablespoons melted canola margarine
2 teaspoons vanilla essence
1 egg white
1/2 teaspoon ground nutmeg

1. Preheat oven to 180°C.
2. Peel, core and slice apples.
3. Combine apples with SPLENDA® Granular, vanilla, water and cornflour.
4. Transfer to a shallow baking dish and bake for 30 minutes, stirring occasionally.
5. Combine all crumble topping ingredients. Sprinkle over apples and return to oven for a further 25-30 minutes or until apples are tender and crumble topping is crisp. Serve immediately.

This recipe, when compared with a traditional recipe has a 39% reduction in kilojoules, a 30% reduction in carbohydrate and a 42% reduction in sugars.

RECIPE TIPS

• Granny Smith or Golden Delicious are the best apples for this recipe.
• Untoasted muesli is essential. If unavailable, combine rolled oats with other cereals, brand and dried fruits.
• The use of an egg white in this recipe, reduces the amount of butter required in the crumble topping.

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Apricot Almond Frozen Yoghurt

Serves 8

Ingredients

2 cups pitted, skinned and chopped fresh apricots, or
2 cups canned apricots (in natural juice, drained)
1 1/4 cups SPLENDA® Low Calorie Sweetener Granular
3 cups low fat yoghurt - plain flavour
1/2 teaspoon almond extract

1. Place the apricots in the bowl of a food processor and puree for one minute.
2. Add the SPLENDA® Granular and process for another 30 seconds.
3. Pour the apricot mixture into a large mixing bowl and fold in the yoghurt and almond extract, mixing well.
4. Place in an ice-cream churn and churn until frozen.
5. Transfer to a container and store in the freezer until required.

This recipe, when compared a with a traditional recipe has a 64% reduction in kilojoules, a 45% reduction in carbohydrate and a 54% reduction in sugars.

RECIPE TIPS

• If an ice-cream churn is not available, place the mixture in a shallow metal container. Freeze just until crystals appear throughout the yoghurt (semi-frozen). Scoop frozen yoghurt into a food processor and process until crystals are broken down. Return frozen yoghurt to the metal container and re-freeze until frozen. Again scoop frozen yoghurt into food processor and process until the crystals have broken down. Return to the container and freeze until required.

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Baked Ginger Cheesecake

Serves 12

Ingredients

90g wheatmeal biscuits crushed
30g canola margarine, melted
1kg fresh ricotta cheese
1 tablespoon ground ginger
1 cup SPLENDA® Low Calorie Sweetener Granular
4 eggs
1/4 cup lemon juice

1. Preheat oven to 160°C. Line a 22cm spring form tin with foil.
2. Crush biscuits in a food processor or place in a strong plastic bag and crush with a rolling pin. Melt margarine and stir into the biscuit crumbs. Press into the base of tin.
3. Combine ricotta, ginger, SPLENDA® Granular, eggs and lemon juice. Spoon over biscuit base and bake for 1 1/2 hours. Cool and serve.

This recipe, when compared with a traditional recipe has a 58% reduction in kilojoules, a 73% reduction in carbohydrate and a 89% reduction in sugars.

RECIPE TIPS

• Fresh ricotta is necessary for the creamy texture of this recipe.
• Ground ginger may be omitted for a plain baked cheesecake.
• Lemon juice is required for the acidity- this actually aids the setting of the cake.
• Any other left overs can be refrigerated for up to 1 week.
• This cake can not be frozen.

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Baked Maple Custard

Serves: 4

Ingredients:

• 1 egg
• 1 egg yolk
• 300ml low-fat milk
• 3 tbsp SPLENDA® Granular
• 1 tsp vanilla essence
• 4 tsp low-calorie maple syrup

Method:

1. Preheat the oven to 180°C.
2. Whisk egg and egg yolk until blended. Add milk, SPLENDA® Granular and vanilla essence. Continue whisking until evenly blended.
3. Pour 1 tsp maple syrup into the bottom of each of four (175 ml) ramekins or similar dishes.
4. Gently pour custard mixture on top. Place dishes in baking pan. Pour in boiling water to within 1/2-inch (2 cm) of top of dishes.
5. Bake for 35 to 40 minutes or until knife inserted in centre comes out clean. Cool on rack. Chill.

Per Serving

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Baked Pear Tart

Serves 6

Ingredients

2 large ripe pears
100g pitted prunes
1 cup low fat milk
2 eggs
1/2 cup SPLENDA® Low Calorie Sweetener Granular
2 teaspoons custard powder

1. Preheat oven to 160°C.
2. Peel pears remove cores and cut into slices.
3. Arrange pear slices and prunes in the base of a pie dish.
4. Whisk together the milk, eggs, SPLENDA® Granular and custard powder.
5. Pour over pears and bake for approximately 1 hour or until the pears are tender and the custard has set.

This recipe, when compared with a traditional recipe has a 34% reduction in kilojoules, a 42% reduction in carbohydrate and a 55% reduction in sugars.

RECIPE TIPS

• This recipe can be converted to use almost any fruit, such as apples, nashi, stone fruit, etc.

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Baked Spiced Pears

Serves 6

Ingredients

3 large ripe pears, peeled
6 small cinnamon sticks
1 1/2 teaspoons ground cinnamon
7 teaspoons canola margarine
1/2 cup SPLENDA® Granular
Freshly grated nutmeg
1/2 cup orange juice

1. Preheat oven to 160°C.
2. Halve the pears lengthwise and remove the cores. Place pears cut side down and cut each half crosswise into 5 or 6 even slices, being careful to retain the shape of the pear.
3. Place each half in a baking dish and slide the slices to make them fan out. Place a cinnamon stick alongside each pear. Sprinkle the pears with the cinnamon.
4. Cream the canola margarine with the SPLENDA® Granular and dot each pear half with the mix. Dust with a little grated nutmeg. Bake at 180°C for 20-25 minutes. Serve hot.

This recipe, when compared with a traditional recipe has a 39% reduction in kilojoules, a 48% reduction in carbohydrate and a 60% reduction in sugars.

RECIPE TIPS

• Dark rum or brandy can be used instead of orange juice for special occasions, although this will change the nutritional profile.
• This dish is best served hot but can be served at room temperature.

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Banana Pudding

Serves 4

Preparation time: 5 minutes

Chill time: 2 hours

Garnish: Reduced fat (18% fat) whipped cream

2 cups reduced-fat milk
1/3 cup SPLENDA® Low Calorie Sweetener Granular
3 tablespoons cornflour
1 large egg
1/4 teaspoon salt
1 tablespoon canola margarine
1 teaspoon vanilla extract
2 bananas, sliced
Garnish: Reduced fat (18% fat) whipped cream

COULIS

1 1/4 cups frozen strawberries
1/4 cup SPLENDA® Low Calorie Sweetener Granular
1/4 cup water

1. Combine milk, SPLENDA® Granular, cornflour, egg, and salt in a medium saucepan; whisk until smooth. Cook over medium heat, whisking constantly, until mixture comes to a boil and thickens, 5 minutes. Remove from heat; stir in vanilla and butter.
2. Divide half of the banana slices among cups. Top bananas with 1/4 cup of the hot pudding. Repeat layering, remaining banana slices, and remaining pudding. (Cover bananas with the pudding to prevent browning.) Cover surface of each pudding with plastic wrap; refrigerate 2 hours or until chilled.
3. Make coulis by placing SPLENDA® Granular and water in a saucepan. Bring to boil. Add berries and simmer for 2 minutes. Cool and pour over banana mix and top with whipped cream.

Serving Size: 1/4 recipe

This recipe, when compared with a traditional recipe, has a 37% reduction in Kilojoules, a 45% reduction in carbohydrates and a 60% reduction in sugars.

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Blueberry Wholemeal Waffles

Serves 8

Ingredients

• 1 ½ cups plain flour
• 1/2 cup wholemeal self-raising flour
• 2 teaspoons each wheatgerm and skim-milk powder
• 1 teaspoon baking powder
• 1/4 teaspoon each salt and ground nutmeg
• 2 eggs
• 2 cups (500 mL) milk
• 3 teaspoons SPLENDA® Granular
• 3 teaspoons (50 mL) vegetable oil
• 1 cup fresh blueberries

Method

1. In bowl, whisk plain flour, wholemeal self-raising flour, wheatgerm, skim-milk powder, baking powder, salt and nutmeg.
2. In separate bowl, whisk eggs, milk, SPLENDA® Granular and 2 teaspoons of vegetable oil; stir into flour mixture just until combined. Stir in blueberries.
3. Heat waffle iron; brush lightly with some of the remaining oil. Pour in 1/2 cup batter for each waffle, spreading to edges. Close lid and cook for 4 to 5 minutes or until golden and steam stops.

Per serve

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Bread and Butter Pudding

Serves 8

Ingredients

1 1/2 cups low fat milk
1/4 cup brandy
4 eggs
1 cup SPLENDA® Low Calorie Sweetener Granular
10 slices spicy fruit loaf
1/4 cup sugar free marmalade or IXL light conserve or marmalade

1. Preheat oven to 180°C.
2. Combine milk, brandy. Eggs and SPLENDA® Granular.
3. Remove crusts from bread, and cut half diagonally. Spread each bread slice with marmalade and arrange in a medium size casserole dish. Pour over custard and stand for 10 minutes.
4. Bake for 1 hour or until custard has set and bread is beginning to turn golden.

This recipe, when compared with a traditional recipe has a 38% reduction in kilojoules, a 53% reduction in carbohydrate and a 77% reduction in sugars.

RECIPE TIPS

• Brandy is optional. Other spirits may also be used.
• White bread can be used instead of fruit loaf. Add 1/2 cup sultanas for the same taste.
• Any flavoured marmalade or jam may be used.

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Chocolate Cream Pie

Serves 8

Preparation time: 30 minutes
Chill time: 2 hours

2/3 cup SPLENDA® Low Calorie Sweetener Granular
1/3 cup Dutch-process cocoa
1/4 cup cornflour
1/8 teaspoon salt
2 1/2 cups reduced fat milk
2 large eggs, beaten
1 tablespoon vanilla extract
1 1/2 tablespoons canola margarine

Base

125g water crackers, crushed crushed
60g canola margarine
1/4 cup SPLENDA® Low Calorie Sweetener Granular
reduced-fat (18%) whipped cream

Whisk together milk, eggs, and vanilla in a medium saucepan. Gradually add SPLENDA® Granular to mixture, whisking until blended. Add margarine.
Cook over medium heat whisking constantly until mixture begins to boil; boil one minute, whisking constantly. Remove from heat.
Pour filling into piecrust. Cover filling with waxed paper; chill 2 hours.
Spread whipped topping over pie; garnish with chocolate shavings, if desired

Base

Combine crushed water crackers, SPLENDA® Granular and melted margarine in bowl. Press into greased 22 cm (9") springform pan lined with baking paper and sprayed with canola spray.

Optional Garnish: chocolate shavings

Combine SPLENDA® Granular, cocoa, cornflour, and salt in a small mixing bowl. Set aside.

Serving Size: 1 slice (1/8th pie)

This recipe, when compared with a traditional recipe, has a 33% reduction in kilojoules, a 46% reduction in carbohydrates and a 83% reduction in sugars.

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Cinnamon Rice Pudding

Serves 6

Preparation Time: 10 minutes
Cooking Time: 30 minutes

Ingredients
1 ½ cups water
1 cup (180g) long-grain rice
1 litre low-fat milk
2 tablespoons SPLENDA® Granular
lemon zest
1 cinnamon stick
2 tablespoons cinnamon powder

Method:

1. Bring rice to boil for 3 minutes. Drain.
2. Pour milk into a large saucepan. Bring to boil. Add rice and cook over low heat for 20 minutes. Stir occasionally.
3. Add SPLENDA® Granular, lemon zest and cinnamon stick. Cook for another 5 minutes or until most of the milk is absorbed.
4. Remove from heat and cool. Discard cinnamon stick.
5. Pour into six transparent glasses.
6. Sprinkle with cinnamon powder and serve.

Per serve

RECIPE TIPS

• Cinnamon stick can be replaced with vanilla sticks.

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Creamy Cheesecake

Makes 16 slices

Preparation Time 20 min Bake Time 1 hour
Chill Time 4-6 hours

Crust:

90g wheatmeal biscuits crushed
1/4 cup SPLENDA® Low Calorie Sweetener Granular
30g canola margarine, melted

Filling:

500g reduced fat cream cheese
500g reduced fat ricotta cheese
1 1/4 cup SPLENDA® Low Calorie Sweetener Granular
1 1/2 tablespoons lime juice
pinch salt
4 large eggs

Base

Mix ingredients together, and press into a 25 cm (10") spring form pan.

Filling

1. Preheat oven to 180°C (350°F).
2. Beat cream cheese, ricotta cheese and SPLENDA® Granular until well mixed and smooth. Add lime juice and a pinch of salt, beat until smooth. Add eggs 1 at a time, beating well after each addition.
3. Pour filling over crust and bake 50-60 minutes or until slightly firm to touch. Let cool 15-20 minutes before placing in the refrigerator. Refrigerate 4- 6 hours before serving.

Serving Size: 1 slice (1/16 pie)

This recipe, when compared with a traditional recipe has a 37% reduction in kilojoules, a 65% reduction in carbohydrate and a 86% reduction in sugars.

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French Crepes

Serves 40

Preparation Time: 5 Minutes
Cook Time: 10 Minutes

2 cups low-fat milk
2 eggs
2 egg whites
½ cup SPLENDA® Granular
½ cup plain flour
canola cooking spray for cooking

METHOD

1. Whisk milk, eggs and egg whites together until combined.
2. Add SPLENDA® Granular and flour and whisk until smooth.
3. Heat a crepe pan (preferably non-stick) and spray with canola cooking spray.
4. Pour 2 tablespoons of mixture into the pan and cook until golden on both sides. Continue with remaining mixture. Optional Topping: Sprinkle with SPLENDA® Granular and drizzle with lemon.

Per serve/Per Crepe

RECIPE TIPS

• Can be stored in the refrigerator for up to 1 week. Suitable to freeze for up to 6 months.

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Light Pavlova

Serves 8

Preparation Time: 20 Minutes
Cook Time: 20 Minutes

6 egg whites
½ teaspoon cream of tartar
½ cup SPLENDA® Granular

Topping
1 cup reduced fat cream (suitable for whipping)
½ cup SPLENDA® Granular
assorted fruit (strawberries, passionfruit, bananas, kiwi fruit etc.)

1. Preheat oven to 150°C. Line a pavlova or pizza pan with baking paper.
2. Beat egg whites, cream of tartar and SPLENDA® Granular with an electric mixer until very stiff and shiny; this will take approximately 5 minutes.
3. Spoon the egg white mixture onto the prepared pan and shape into a circle approximately 20-24cm wide. Make a small hollow in the centre of the pavlova to allow filling after cooking. Bake for 20 minutes or until a light golden brown. Remove from the oven and allow to cool.
4. Lift the pavlova from the pan and gently peel away the baking paper. Place pavlova on a serving plate. 5. Beat cream with SPLENDA® Granular until thick. Spoon into the hollow in the pavlova then decorate with prepared fruit.

Per serve

RECIPE TIPS

• 1 cup fresh ricotta cheese and ½ cup SPLENDA® Granular beaten together can be used instead of cream for the filling.
• Any fruit can be used to decorate the pavlova.
• If you don't have a pavlova or pizza pan, simply use a low-sided baking pan or baking sheet.
• Baking time can vary slightly with this recipe.

Note: This pavlova made with SPLENDA® Granular will not harden.

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Mango Mousse

Serves 6

Preparation time is 15 minutes

Ingredients

250g low fat cottage cheese
1/3 cup SPLENDA® Low Calorie Sweetener Granular
2 cups mango puree
Juice 1 orange
3 teaspoons gelatine
2 tablespoons chopped toasted nuts

1. Push cottage cheese through a fine sieve.
2. Dissolve gelatine in orange juice. Heat over boiling water or in a microwave for 45 seconds.
3. Combine cottage cheese, gelatine, SPLENDA® Granular and mango puree. Pour into ramekins and sprinkle with nuts.
4. Refrigerate for minimum of 2 hours.

This recipe, when compared with a traditional recipe has a 31% reduction in kilojoules, a 47% reduction in carbohydrate and a 54% reduction in sugars.

RECIPE TIPS

• Recipe can be increased to any volume.
• Mousse can be stored in the refrigerator for up to 3 days.
• Not suitable for freezing.

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Mango Sorbet

Serves 12

¾ cup SPLENDA® Granular
1 cup unsweetened mango puree
2 cups water
1 egg white

Optional Garnish: mango slices & mint leaves

1. Combine ingredients and place in a shallow metal container. Freeze until crystals appear throughout the sorbet so that it is semi-frozen.
2. Scoop sorbet into a food processor and process until crystals have broken down.
3. Return sorbet to the metal container and refreeze until frozen.
4. Scoop sorbet into food processor and process until the crystals have broken down.
5. Return to the metal container and freeze until required.

or

1. Combine SPLENDA® Granular, mango puree, 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.

Per serve

RECIPE TIPS

• Lemon juice can be added to the recipe to reduce the sweetness of the mango
• 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 be stored 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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Mixed Berry Compote

Serves 8

Ingredients

1/2 cup SPLENDA® Low Calorie Sweetener Granular
1/2 cup water
250g prepared mixed berries

1. Place SPLENDA® Granular and water in a saucepan. Bring to the boil.
2. Add berries and simmer for 2 minutes. Cool and serve with sorbet, yoghurt or custard.

This recipe, when compared with a traditional recipe has a 65% reduction in kilojoules, a 71% reduction in carbohydrate and a 87% reduction in sugars.

RECIPE TIPS

• Any berries can be used. A mixture of berries is preferable for taste and appearance.
• Compote will only store 3-4 days in the refrigerator.

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Old Fashioned Apple Pie

Makes 1, 22cm 9-inch pie (8 servings)

Preparation Time: 15 min.
Bake Time: 40-50 min.

Pastry Ingredients
2 cups plain flour
90 g canola margarine
2 tbs SPLENDA® Low Calorie Sweetener Granular
1 large egg, beaten
¼ cup reduced fat milk

Apple Mixture Ingredients
7 cups baking Apples, thin-sliced, cored, peeled (about 7 medium)
1 cup SPLENDA® Low Calorie Sweetener Granular
3 tablespoons cornflour
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon salt

Pastry Method

1. Preheat oven to 220°C (425°F)
2. In a mixing bowl, rub margarine into flour until mixture resembles breadcrumbs. Stir through SPLENDA® Granular, egg and milk. Rest dough in the refrigerator for ½ hour and then roll out ½ dough to make crust for a 22 cm pie dish.

Apple Mixture Method

1. Place sliced apples into a large mixing bowl and set aside.
2. Combine SPLENDA® Granular Sweetener, cornflour, cinnamon, nutmeg and salt in a small bowl.
3. Sprinkle mixture over apples and toss.
4. Spoon apple mixture into piecrust.
5. Roll out remaining dough to make pastry crust over apples.
6. Seal edges, trim and flute. Make small openings in the top crust.
7. Bake for 40-50 minutes or until the top crust is golden. Serve warm or chilled.

Serving size: 1 slice (1/8 pie)

This recipe, when compared with a traditional recipe has a 27% reduction in kilojoules, a 36% reduction in carbohydrates and a 66% reduction in sugars.

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Orange Gratin

Serves 6

Preparation Time: 25 minutes
Cooking Time: 15 minutes

Ingredients
8 oranges, peeled
4 egg yolks
2 tablespoons SPLENDA® Granular
Juice of one orange
2 tablespoons low-fat cream
3 egg whites

Method:
Preheat oven to 180°C.

1. Cut the oranges into small pieces. Ensure all the white skin is removed.
2. Spread the orange pieces on a baking dish and sprinkle with 1 tablespoon SPLENDA® Granular.
3. Place egg yolks in a salad bowl and add the remaining SPLENDA® Granular.
4. Whisk the mixture and slowly add in orange juice, followed by cream.
5. Whisk egg whites to form stiff peaks. Then add gently to the mixture.
6. Pour the mixture over the orange pieces and bake for 15 minutes.
7. Serve immediately.

Per serve

RECIPE TIPS

• Other seasoned fruits can be used instead of orange.

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Peach and Nectarine Mousse

Serves 6

Ingredients

300g each peaches and nectarines
3/4 cup SPLENDA® Low Calorie Sweetener Granular
2 tablespoons gelatine
2 tablespoons orange juice
300g low fat plain yoghurt
3 egg whites

1. Stone and dice peaches and nectarines. Blend with SPLENDA® into puree.
2. Stir gelatin into orange juice.
3. Place over a saucepan of simmering water and stir until dissolved, then cool. Add to fruit and puree.
4. Beat egg whites until stiff. Gently fold yoghurt and egg whites into puree.
5. Spoon into 6 serving glasses and refrigerate for at least 1 hour before serving.

This recipe, when compared a with a traditional recipe has a 73% reduction in kilojoules, a 64% reduction in carbohydrate and a 72% reduction in sugars.

RECIPE TIPS

• Any berry, fruit puree or fruit juice can be used for this recipe.
• The mixtures must be very gently folded together or a loss of volume will occur. The best implement for this job is a wire whisk. Alternately, use a large metal spoon.
• The gelatin needs to be cooled or it will "rope" and cause gelatinous threads throughout the mousse. To cool it quickly, add a little of the puree mixture to it before adding it back to the puree.
• This recipe can be made a day in advance.

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Rice Pudding

Serves 8

Preparation time: 10 minutes
Cook time: 27 minutes

2 cups water
1/4 teaspoon salt
1 cup long grain rice
3 cups reduced fat milk
1/2 cup SPLENDA® Low Calorie Sweetener Granular
1/8 teaspoon ground cinnamon
1/4 cup raisins
1 1/2 teaspoons vanilla extract

Bring water to a boil in a heavy medium-sized saucepan. Stir in salt and rice. Cover, reduce heat and simmer until water is absorbed (about 12 minutes).

Add milk, SPLENDA® Granular Sweetener, cinnamon, and raisins. Cook, uncovered, over slow heat, stirring occasionally, until most of the milk is absorbed (about 15 minutes). Remove from heat and stir in vanilla. Serve warm.

1. Stone and dice peaches and nectarines. Blend with SPLENDA® into puree.
2. Stir gelatin into orange juice.
3. Place over a saucepan of simmering water and stir until dissolved, then cool. Add to fruit and puree.
4. Beat egg whites until stiff. Gently fold yoghurt and egg whites into puree.
5. Spoon into 6 serving glasses and refrigerate for at least 1 hour before serving.

Serving size: 1 slice (1/2 cup)

This recipe, when compared with a traditional recipe has a 27% reduction in kilojoules, a 27% reduction in carbohydrate and a 59% reduction in sugars.

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Rich Chocolate Mousse

Serves 6

Prepartion time:5 minutes
Cooking time:2 minutes

1/4 cup cocoa
1 tablespoon gelatine
1/2 cup SPLENDA® Granular
120ml reduced fat cream, whipped
300ml skim evaporated milk

1. Mix cocoa, gelatine, SPLENDA® Granular.
2. Add evaporated milk. Heat in microwave for 2 minutes, stirring occasionally to dissolve gelatine.
3. Fold in whipped cream.
4. Pour into 6 small pots and chill until cool and firm.

Per serve

RECIPE TIPS

• A good quality cocoa is essential for this recipe.
• Mousse will keep for 2-3 days in the refrigerator.

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Sticky Date Pudding

Serves 12

Ingredients

200g pitted dates
250g low fat creamed cottage cheese
1 cup SPLENDA® Low Calorie Sweetener Granular
2 eggs
1/2 cup freshly squeezed orange juice
2 cups wholemeal self-raising flour

1. Preheat oven to 180°C. Line a 10x20cm deep loaf tin with baking paper.
2. Place dates in a food processor and process until chopped.
3. Add cottage cheese and SPLENDA® Granular and process until smooth.
4. Add eggs and orange juice and process until combined.
5. Sprinkle flour over the top of the mixture. Using the pulse button, mix until just combined.
6. Spoon mixture into prepared tin and bake for approximately 1 hour or until cooked when tested with a skewer. Serve warm or cold

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Strawberry Yoghurt Pannacotta

Serves: 6

Pannacotta:

1. 2 cups sliced fresh or thawed frozen strawberries
2. 1/3 cup SPLENDA® Granular
3. 1 cup natural plain yoghurt
4. 4 tsp gelatin
5. 3/4 cup low-fat cream
6. 1 tsp vanilla

Topping:

1. 1 1/3 cups fresh or thawed frozen strawberries
2. 2 tsp SPLENDA® Granular
3. 1 tbsp balsamic vinegar

Note: Mixed berries can also be used.

Method:

1. In blender, blend strawberries, SPLENDA® Granular and yoghurt; strain into bowl. Set aside. In small bowl, sprinkle gelatin over 1/4 cup of the cream; let stand for 5 minutes to soften.
2. In small saucepan, heat remaining cream with vanilla over medium heat until steaming; stir in gelatin mixture until melted. Whisk into strawberry mixture.
3. Pour into six 175 ml ramekins or moulds. Cover and refrigerate until set, about 4 hours.

Topping:

1. In small bowl, combine strawberries with SPLENDA® Granular; let stand for 10 minutes. Turn pannacottas out onto dessert plates. Top with berries; drizzle with vinegar.

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Super Strawberry Creme

Serves 8

Ingredients

9g sachet strawberry diet jelly crystals
2 tablespoons SPLENDA® Low Calorie Sweetener Granular
1 cup boiling water
250g carton low fat cottage cheese
1/2 cup strawberry low fat yoghurt
2/3 cup sliced strawberries

Topping

1/4 cup reduced fat creme
1/4 cup strawberry low fat yoghurt
2 tablespoons SPLENDA® Low Calorie Sweetener Granular
strawberries to garnish

1. Combine jelly crystals, SPLENDA® Granular and water in a bowl, stir until jelly is dissolved, cool to room temperature but do not allow to set.
2. Blend or process cottage cheese and yoghurt until smooth. Add jelly and process again. Fold sliced strawberries into mix. Spoon into individual bowls.

Topping

1. Combine all ingredients in bowl, stir until combined. Spoon onto top of crème and decorate with strawberries. Refrigerate until serving.

This recipe, when compared with a traditional recipe has a 49% reduction in kilojoules, a 75% reduction in carbohydrate and a 79% reduction in sugars.

RECIPE TIPS

• This is a wonderful summer dessert.
• Other fruits could be used eg. Apricots

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Tangy Lemon Pudding

Serves 8

Ingredients

1/2 cup SPLENDA®Low Calorie Sweetener Granular
Grated rind 2 large lemons
250g light sour cream
2 eggs
1-cup self-raising flour
1 tbs citrus liqueur, optional

1. Combine SPLENDA® Granular with lemon rind and sour cream. Beat in eggs one at a time then gently stir in flour.
2. Lightly grease a 5-6 cup pudding basin and spoon mixture into basin. Place a sheet of baking paper over the basin and then a sheet of foil.
3. Secure both layers tightly with a string, then fold all the edges over tightly to seal the basin. Place a saucer in the base of a large saucepan and fill with enough water to reach half way up sides of the basin. Cover pan and bring water to the boil. Reduce heat and simmer just on boiling point for 1 1/2 hours or until pudding is firm.
4. Remove pudding from the basin and immediately pour over the liqueur.
5. Serve warm with a custard made with SPLENDA® Granular.

This recipe, when compared with a traditional recipe has a 37% reduction in kilojoules, a 41% reduction in carbohydrate and 83% reduction in sugars.

RECIPE TIPS

• Any other citrus may be used in this recipe.
• Some citrus liqueurs are Cointreau, Grand Marnier, Triple Sec. Extra lemon juice may be used instead of liqueur.

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Waffles

Serves 4

Batter

1 1/3 cups Self Raising flour
1 tablespoon SPLENDA® Low Calorie Sweetener Granular
2 teaspoons baking powder
2 eggs
1/4 cup milk

Decoration

1tsp SPLENDA® Low Calorie Sweetener Granular (sprinkling)
2punnets mixed berries
Mint leaf for garnish

1. Combine dry ingredients together then add in eggs & milk.
2. Cook in a waffle maker for 2 to 3 minutes.
3. Decorate with your choice of mixed berries and a sprinkle of SPLENDA® Granular.

Serving Size: 176 g

This recipe, when compared with a traditional recipe has a 5% reduction in kilojoules, a 7% reduction in carbohydrate and a 37% reduction in sugars.