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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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Raisin Scones

Serves 25

Ingredients

125g Margarine (Poly or Canola)
6 cups Self-raising flour
1 cup SPLENDA®
1/2 cup Low fat milk powder
2 cups Water
1 cup Light apricot jam
2 cups Raisins

Preparation time: 15 minutes

Baking time: 50 minutes

Oven temperature: 180°C

1. Rub butter into the combined flour, SPLENDA® and milk powder
2. Add water to form a dough. Knead lightly
3. Cut dough in half and roll each half out to form two 30 x 40cm rectangles.
4. Spread jam over each dough and top with raisins
5. Roll up doughs, rolling from one of the longer edges
6. Bake at 180°C for 40 minutes or until cooked and golden

   

RECIPE TIPS

• Alter the variety of dried fruit in the centre of the scones.
• Use stewed apples or banana as filling.
• Add spices to dough.

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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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Hot Cross Buns

Serves: 16
Prep Time: 12 Minutes
Standing Time: 1 Hour 
Cooking Time: 30 Minutes

Ingredients

Buns
2 cups plain flour
2 cups wholemeal plain flour
3 teaspoons mixed spice
2 tablespoons canola margarine
½ cups sultanas
¼ cup mixed peel
3 teaspoons (1 sachet) dried yeast
½ cup SPLENDA® Granular Sweetener
1 cup low fat milk, warmed
1 egg

Cross
¼ cup plain flour
2 tablespoons water

Glaze
½ teaspoon gelatine
2 tablespoons SPLENDA® Granular Sweetener
2 tablespoons boiling water

Directions:

1. Preheat oven to 200ºC.  Lightly grease a baking sheet.
2. Combine yeast, SPLENDA® Granular and milk.  Cover and place in a warm position for 10 minutes or until mixture becomes frothy.
3. Sift flour and spice into bowl.   Add canola margarine, sultanas, peel, yeast mixture and egg.  Mix thoroughly, then turn out onto a lightly-floured board and knead until smooth.  Place mixture in a lightly oiled bowl, cover and place in a warm position for 30 minutes or until doubled in size.
4. Punch mixture down with a fist, then knead again until smooth.  Divide mixture into 16 evenly sized pieces.  Knead each piece of dough and place on the baking sheet with one centimetre between each ball of dough.  Re-cover and return to the warm position for another 30 minutes or until doubled in size.
5. Combine cross ingredients.  Using piping bag with a plain nozzle, pipe a cross on the top of each bun.  Bake Hot Cross Buns for 20-30 minutes or until cooked and golden.
6. When baked, removed buns from oven.  Dissolve gelatine and SPLENDA® Granular in water to form glaze.  Brush over buns and allow to cool.

Amount Per Serving - 1 serve = 2 pieces

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Mini Apple Muffins

Makes: 36
Prep Time: 10 Minutes
Cook Time: 12 Minutes

Ingredients
3/4 cup SPLENDA® Granular
1 cup butter, softened
2 teaspoons treacle
2 large eggs
1/3 cup apple juice
2 teaspoons grated fresh lemon peel
2 cups plain flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1 cup peeled, shredded fresh apple
2/3 cup old-fashioned oats
1/2 cup raisins

Directions:

1. Preheat oven to 180°C. Lightly spray miniature muffin pans with vegetable cooking spray; set aside.
2. Beat SPLENDA® Granular, butter and treacle at medium speed with an electric mixer for 1 minute or until blended. Add eggs, one at a time, beating until blended after each addition; add apple juice and lemon peel, beating until blended.
3. Combine flour, cinnamon, nutmeg, soda, and salt; add to SPLENDA® Granular mixture, beating on low speed just until blended. Stir in apple, oats, and raisins.
4. Spoon batter into prepared pans; filling three-quarters full. Bake until edges are lightly browned, 12 minutes. Remove to wire racks to cool.
 

Amount Per Serving

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Classic Carrot Cake

Serves: 10
Prep Time: 20 Minutes
Cook Time: 45 Minutes

Ingredients
7/8 cup plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 large egg whites
1/4 cup egg substitute*
3/8 cup SPLENDA® Granular
3 tablespoons reduced fat margarine
1/2 cup honey
1 teaspoon vanilla extract
3 tablespoons unsweetened applesauce
3 tablespoons canola oil
2 1/4 cups finely shredded carrot
1/3 cup walnuts
 cooking spray
 *Orgran No Egg Replacer is an egg substitute product and can be found in the health food aisle of Supermarkets

 Directions:
1. Preheat oven to 180ºC. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
2. In small bowl whisk together egg whites and egg substitute. Set aside.
3. In large bowl beat SPLENDA® Granular, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.
4. Pour into greased 8" x 8" x 2" square pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool and serve.  
 

Amount Per Serving

Cream Cheese Frosting
450g low-fat cream cheese
1/2 cup light butter, softened
1/3 cup SPLENDA® Granular
2 teaspoons vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add SPLENDA® Granular, beating at medium speed until blended. Stir in vanilla. Spread cream cheese frosting evenly over carrot cake with a spatula.

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Banana Walnut Bread

Serves 8

Preparation time 15 min.
Bake time 45-55 min.

1 1/3 cups self raising flour
1 teaspoon of baking powder
1/2 cup SPLENDA® Low Calorie Sweetener Granular
1/2 teaspoon baking soda
1/8 teaspoon salt
1Tbsp. canola oil
1/3 cup low-fat buttermilk
2 teaspoons vanilla extract
1 1/4 cups mashed, ripe bananas (approx. 3 large bananas)
1/4 cup chopped walnuts

1. Preheat oven to 180°C (350°F). Spray a 9X (12.5 cm) 5 inch loaf pan with nonstick cooking spray. Set aside.
2. Blend flour, SPLENDA® Granular Sweetener, baking powder, baking soda and salt in a large bowl. Set aside
3. Add oil, buttermilk and vanilla to mashed bananas; mix well. Pour banana mixture into dry ingredients and blend.
4. Add chopped walnuts. Stir until just mixed.
5. Pour batter into prepared pan. Bake 45-55 minutes or until toothpick inserted in centre comes out clean.

Serving Size: 1 slice

This recipe, when compared with a traditional recipe has a 42% reduction in kilojoules, 28% reduction in carbohydrates and a 60% reduction in sugars.

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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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Fruity Roll

Makes 18 - 20 pieces

Filling

1 cup raisins
1 cup sultanas
1/2 cup water or unsweetened apple juice

Dough

125g light cream cheese
1/2 cup SPLENDA® Low Calorie Sweetener, Granular
1 cup self-raising flour
1 cup wholemeal self-raising flour
1/2 teaspoon ground cinnamon
1/2 cup reduced fat milk

1. Preheat oven to 200°C. Lightly grease a baking sheet.
2. Combine filling ingredients in a microwave-proof bowl. Cover with plastic wrap and microwave on high (100% POWER) for 5 minutes. Cool.
3. Beat cream cheese and SPLENDA® Granular together. Add flour, cinnamon and sufficient milk to form a manageable dough (extra milk may be required).
4. Place dough on a lightly floured board and roll out with a rolling pin into a rectangle approximately 35x25cm. Place fruit filling along one of the longer sides of the rolled pastry then roll the pastry over to encase the filling. Lift Fruit Roll onto prepared baking sheet and cut slashes in the top of the roll approximately 1 cm apart.
5. Bake for 25-30 minutes or until lightly golden on top.
6. Cool Fruit Roll then cut into pieces using the slashes as a guide.

Per serve/Per Crepe

This recipe, when compared with a traditional recipe has a 19% reduction in kilojoules, a 17% reduction in carbohydrate and a 28% reduction in sugars.

RECIPE TIPS

• When not using a microwave to soak the fruit, simply place in a saucepan, simmer for 5 minutes and allow to cool. Alternately, soak fruit overnight.

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Blueberry Muffins

Serves 12

Preparation time: 15 minutes
Baking time: 25 to 30 minutes
Cooling time: 10 minutes

2 cups self-raising flour
2 teaspoons bicarbonate of soda
Pinch of salt
1/3 cup canola oil
1 cup SPLENDA® Low Calorie Sweetener Granular
1/4 cup honey
2 large eggs
1 teaspoon vanilla extract
1/2 cup reduced fat milk
1 cup fresh or frozen blueberries, thawed

1. Place oven rack in top 1/3 of oven. Preheat oven to 200°C (400°F). Line 12 muffin cups with paper liners. Lightly spray liners with vegetable cooking spray.
2. Blend together oil, reduced fat mild, salt, bicarbonate of soda, vanilla extract, canola oil, SPLENDA® Granular, eggs and honey. At slow medium speed, beat in flour till combined.Stir in vanilla. Alternately add flour mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in berries.
3. Spoon batter evenly into paper lined muffin cups. Bake for 20 to 22 minutes or until golden. Remove from pan immediately, and cool on wire rack.

Note: To freeze muffins, wrap in heavy-duty aluminum foil or place in a zip-top plastic freezer bag. Freeze up to 3 months.

Serving Size: 1 muffin

This recipe, when compared with a traditional recipe, has a 29% reduction in kilojoules, a 38% reduction in carbohydrates and a 68% reduction in sugars.

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Double Chocolate Cherry Brownies

Makes 25 brownies.

• 1/2 cup (125ml) butter
• 210g dark chocolate, chopped
• 1/2 cup SPLENDA® Granular
• 2 eggs
• 1 tsp vanilla
• 1 cup plain flour
• 3/4 tsp baking powder
• 1/2 cup chocolate chips
• 1/2 cup dried cherries

Method:

1. In bowl over simmering water, heat butter with chocolate just until melted, stirring occasionally. Remove from heat.
2. Whisk in SPLENDA® Granular until smooth. Whisk in eggs and vanilla.
3. Mix flour with baking powder; stir into SPLENDA® Granular mixture in two additions just until combined. Fold in chocolate chips and cherries.
4. Spread in greased 8-inch (2L) square metal cake pan.
5. Bake in 180°C oven for about 25 minutes or until cake tester inserted in centre comes out clean with a few crumbs attached.
6. Let cool; cut into squares.

Per Serving

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Fantasy Biscuits

Makes 24 biscuits

Ingredients

60g canola margarine
3/4 cup SPLENDA® Granular
1 egg
1/2 cup self-raising flour
1/2 cup wholemeal self-raising flour
1/2 cup finely chopped dried apricots
1 tablespoon (approx) orange juice
Silver cachous

STEP 1:
Preheat oven to 180°C. Lightly grease 2 baking sheets.

STEP 2:
Cream margarine and SPLENDA® Granular together. Add egg and beat well. Stir in flours and sufficient orange juice to form a dough.

STEP 3:
Roll dough out on a lightly floured board to approximately 3mm thick. Cut out shapes using a star shape or other fantasy cutter.

STEP 4:
Place biscuits on baking sheets and arrange silver cachou's on top of each biscuit. Bake for 15 minutes or until cooked.

Per Serve

RECIPE TIPS

• Any other dried fruit can be substituted for the apricots.
• The apricots can be omitted and replaced with 1 teaspoon of vanilla essence.
• Milk could be used instead of orange juice.
• Biscuits will store in an airtight container for up to 3 days.

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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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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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Muesli Bars

Makes 12 bars

Ingredients

80g canola margarine
80g light cream cheese
1/2 cup SPLENDA® Granular
2 ripe bananas
2 eggs
1 cup self-raising flour
1/4 cup milk
1 cup untoasted muesli

STEP 1:
Preheat oven to 180°C. Line a 20x30cm baking lamington tin with baking paper. Cream margarine, cream cheese and SPLENDA® Granular together. Mash bananas and add to mixture.

STEP 2:
Beat in eggs one at a time, beating well after the addition of each one. Fold in flour and milk. Spoon mixture into prepared tin. Sprinkle with muesli and bake for 40 minutes.

STEP 3:
Let cool before cutting cake into bars and decorating as desired.

Per Serve

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Pikelets

Serves 30

Ingredients
½ cup wholemeal self-raising flour
½ cup self-raising flour
1/3 cup SPLENDA® Granular
1 egg
1 cup low-fat milk

Method:

1. Combine flours, SPLENDA® Granular, egg and milk. Whisk well to remove all lumps.
2. Spray a heavy-based frying pan with canola cooking spray and use to cook tablespoons of pikelet batter until browned on both sides.
3. Serve warm with fresh fruit.

Per serve

RECIPE TIPS

• Nutmeg or any other spice could be added to the pikelet batter for a spicy pikelet.
• Fresh blueberries or other chopped fresh fruit could also be added to the batter.
• Don’t cook pikelets on a heat that is too high or they will not cook in the centre.

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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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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.