Saturday, 11 April 2009

Pineapple Bars

This one is really yummy and you can have it hot or cold served with cream and/or ice cream! It also has no sugar so is a good alternative for those watching their weight or diabetics.

450gm can crushed pineapple in natural juice
1/2 cup apple juice
1 egg, lightly beaten
1/4 tsp vanilla essence
1 tbsp vegetable oil
3/4 cup wholemeal plain flour
3/4 cup plain flour
1 tsp baking powder
1 tsp bi-carb soda
1/2 cup chopped, peeled fresh apple

  • Preheat oven to 180 degrees celsius and grease and line a 20cm x 30cm lamington tin.
  • Drain the pineapple reserving 1/2 cup juice.
  • Blend 1/2 cup crushed pineapple with 1/2 cup of the pineapple juice and the apple juice until smooth.
  • pour the mixture into a bowl and add the egg, vanilla and oil. Beat well
  • Sift in flours, baking powder and bi-carb soda
  • Add 1/4 cup pineapple and the chopped apple and stir through
  • Pour mixture into prepared tin and bake for 20 -25 minutes or until golden brown
  • Cool and cut into squares

Frozen Yoghurt

Here's a way to make your own low fat dessert and save money! And your kids will love it!

2 cups fresh fruit, chopped (berries, stone fruit, melon etc..)
1/2 cup honey
2 1/2 cups Natural Low Fat Yoghurt

  • Process fruit until smooth
  • Add honey and yoghurt and mix until smooth
  • Pour into a covered container and freeze

Tangy Lamb Balls

This is a great one for parties with finger food and so easy to make!

500gm lamb mince
1 tsp curry powder
3 tbsp sweet chilli sauce
the juice of one lemon
clove garlic, crushed

  • Place all ingredients in a bowl and combine well
  • Roll into small balls
  • Fry until brown and crunchy
  • Serve with a mint and yoghurt sauce

Pumpkin Pie

I remember as a young kid having a pumpkin pie, it is not very common in Australia but I found a good recipe for one and I do love using pumpkin as a dessert option!

2 sheets shortcrust pastry
1 tsp vegetable oil
500gm (2 cups) cooked pumpkin, pureed
100gm brown sugar
2 eggs
1 tsp vanilla essence
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1 egg white, beaten
250ml double cream

  • Preheat oven to 200 degrees celsius and grease a 22cm spring form pan. Press the pastry into the pan and blind bake for 15 minutes
  • Combine pumpkin puree with brown sugar, eggs,vanilla,cinnamon, nutmeg and cloves, mix well.
  • Pour mixture into pie tin
  • Using the other sheet of pastry make lattice strips and place across the pie. Brush with the egg white.
  • Bake in the oven for 40 minutes until pie is set and pastry is golden brown.
  • Serve with the double cream

Home Made Museli Bars

Since my son started Kinder I have been looking for some healthy alternatives for his lunch box and of course they need to be nut free as well. I found supermarket muesli bars to be high in sugar and usually containing nuts so this way I can adjust to what I like.

125gm margarine
1/3 cup brown sugar
2 tbsp honey
1 1/2 cups rolled oats
1/2 cup self-raising flour
1/2 cup dried cranberries
1/2 cup dried dates, chopped
1/2 cup sultanas
1/4 cup Pepita's (pumpkin seeds)
2 tbsp sesame seeds

  • Preheat oven to 180 degrees celsius and grease and line a 28 x 18cm lamington tin
  • Stir margarine, honey and sugar in a saucepan over medium heat until sugar is dissolved.
  • Stir in remaining ingredients
  • Press the mixture into the pan and smooth the surface. Bake for about 35 minutes or until golden brown
  • Cool in the pan and then cut into bars
Will keep for one week in an airtight container

Chocolate Cream Cheese Brownies

Now I love the normal brownies and have an excellent recipe for them on this blog but these ones are in a class of their own. The cream cheese just adds another level of richness and taste!

100gm dark chocolate, chopped
200gm low fat cream cheese
2 cups caster sugar
2 eggs
2 egg whites
2 tsp vanilla essence
1/4 cup chopped blanched almonds
1 1/4 cups plain flour
2/3 cups cocoa

  • Preheat oven to 180 degrees celsius
  • Combine chocolate and cream cheese in a double saucepan until melted
  • Remove from heat and add sugar, eggs and vanilla. Whisk until combined
  • Add almonds and sifted flour and cocoa, stir until combined
  • Spread into a greased and lined 28 x 18cm lamington tin
  • Bake for 40 minutes or until form
  • Allow to cool before cutting.

Self Saucing Sicky Date Pudding

This is a really quick version of everyones favourite and it tastes really good. So if you want a quick dessert and love sticky date then this is for you!

1 cup chopped dried dates
1 1/2 cups self-raising flour
1/2 cup caster sugar
3/4 cup milk
2 cups boiling water
1 cup brown sugar
30gm butter, chopped

  • Place dates in a heatproof bowl add enough boiling water to cover and stand for ten minutes.
  • Preheat oven to 180 degrees Celsius. Grease a shallow ovenproof dish (2 litre capacity)
  • Sift the flour and caster sugar into a bowl. Add the drained dates and milk, mix until combined. Spread the mixture into the prepared dish.
  • In a large jug combine the measured boiling water, brown sugar and butter, stir until the butter is melted. Carefully pour the mixture over the pudding batter.
  • Place dish on an oven tray and bake for about 40 minutes or until browned and centre is firm to touch.
  • Stand for 5 minutes before serving with thick cream or ice-cream

Toblerone Cheesecake

This one is a favourite of many people thanks to Philly and Kraft for their never ending new cheesecake recipes!


  • Base
1 cup plain biscuits, crushed
80gm Butter, melted
1/4 cup ground Almonds
  • Filling
2 x 250gm block Philly Cream Cheese
1/2 cup Castor Sugar
200gm Toblerone milk or dark, melted
1/2 cup thickened Cream
  • Topping
200gm Toblerone milk or dark, shaved

  • Combine biscuit crumbs, butter and almonds, press into the base of a lightly greased 22cm spring pan. Chill
  • Beat Philly for 2 minutes until smooth. Add sugar, melted Toblerone chocolate and cream. Continue beating until well combined.
  • Pour onto the chilled base and refrigerate for 2-3 hours or until set. Serve topped with Toblerone shavings.