Recipes - Desserts / Sweets

(Most recently added recipes display first.)

Chocolate Cake

Ingredients

Chocolate Cake

  • 1 cup plain flour
  • ½ cup self raising flour
  • 3 tablespoons cocoa
  • 1 teaspoon baking powder
  • ½ cup caster sugar
  • 1 cup water
  • 5 tablespoons oil
  • 1 tablespoon vinegar
  • 1 tablespoon vanilla essence

Ricotta Cream

  • 200g smooth ricotta
  • 1 teaspoon sugar or sugar substitute
  • 1/2 teaspoon vanilla essence

Preparation

  • Sift dry ingredients into a large mixing bowl.
  • Add water, oil, vinegar and vanilla.
  • Stir well.
  • Line the base of a microwave safe cake ring pan with paper towel and spoon in the mixture.
  • Spread evenly.
  • Cover with paper towel, and cook on High (100%) for 4 minutes.
  • Allow to stand until cold.
  • Invert onto a serving plate.
  • Glaze lightly with jam and serve with ricotta cream.

KJ 625 Carbohydrate M Fat Sodium L, Fibre L.

Ricotta Cream

  • Combine all the ingredients in a mixing bowl.
  • Whisk with an electric beater until light and fluffy.
  • Refrigerate until required.

KJ 320, Carbohydrate L, Fat L, Sodium L, Fibre, Good source of calcium.

Saffron Banana Mini Muffins

Ingredients

  • 2 ripe bananas, mashed
  • ½ cup caster sugar
  • 1 egg
  • 1 tbs plain yoghurt
  • 1 teasp lemon juice
  • ½ teasp saffron threads, chopped
  • 2 tbs oil
  • 1 cup self raising flour

Makes 12

Preparation

  • Preheat the oven to just under 200 degrees
  • Grease a 12 cavity mini muffin pan well with oil
  • In a large bowl mix together bananas, sugar, egg, yoghurt, juice, crushed saffron and oil.
  • Add the flour, combining evenly.
  • Spoon the batter into the prepared muffin pan.
  • Bake for 12 – 14 minutes, or until a toothpick inserted into the centre of a muffins comes out cleanly.
  • Serve warm with fresh yoghurt.

Buyers’ Tip
The darker the threads the older the saffron – another sign of age is brittleness.

Coconut Panna Cotta with Mango Puree *

Ingredients

  • 200 ml can coconut milk
  • 1 tbsp castor sugar
  • ½ cup hot water
  • 3 tsp gelatine
  • 200 ml low fat yoghurt
  • pulp of a ripe mango

Serves 4


Infuse coconut milk with 2-3cm peeled grated fresh ginger or roughly chopped centre of a lemongrass stalk. Strain into a jug before filling containers. Replace mango or kiwi fruit puree with diced fresh tropical fruits.

Preparation

  • Lightly oil 4 small ramekins
  • Combine the coconut milk and sugar in a l litre pyrex jug.
  • Cover with paper towel and place jug in the microwave.
  • Cook on High (100%) for 2 minutes.
  • Combine water and gelatine in a small pyrex jug; dissolve on High (100%) for 40 to 50 seconds.
  • Whisk the gelatine in to the milk mix.
  • Add the yoghurt and whisk again.
  • Pour into ramekins and  chill for 4 – 5 hours.
  • Puree mango pulp in a blender until smooth.
  • Invert chilled Panna Cotta onto serving plates and swirl with mango puree to serve.

Variation:  Serve with kiwifruit puree.

Grape & Yoghurt Gratin

Ingredients

  • Seedless purple and green grapes for 2
  • Best quality plain youghurt
  • Brown sugar
  • Cinnamon

Serves 2

Preparation

  • Place grapes in a tightly packed layer in a shallow pyrex or gratin container.
  • Spoon over a generous layer of youghurt.  Cover tightly and refridgerate overnight.
  • Mix sugar and cinnamon and scatter evenly over yoghurt.
  • Preheat griller then place chilled grape melange underneath and grill until the sugar melts and caramelizes.

Serve immediately.

Rice & Sultana Pudding

Ingredients

  • 200 ml sour cream, room temperature
  • 2 eggs, room temperature
  • 1/3 cup sugar
  • 300g cooked rice
  • 60g sultanas
  • cinnamon for dusting

Serves 4

Preparation

  • In a mixing bowl, beat together sour cream, eggs and sugar until well blended.
  • Stir in the cooked rice and sultanas.
  • Spoon the rice mixture into a small microwave safe container.
  • Cover and place in the microwave oven.
  • Cook on Medium High (70-80%) for 5 minutes.
  • Stand for 2 minutes or longer if wishing to cut the pudding into squares.
  • Server the pudding dusted with cinnamon and a fresh berry puree.

Tip
Custards will cook and set best if all the ingredients are at room temperature.