Chocolate jellies

Ingredients

  • One slab of sugar-free chocolate of your choice.
  • 50ml cream or milk
  • 7.5ml gelatine (bloomed)

Instructions 

  1. Melt chocolate and liquid over a double boiler.
  2. Melt bloomed gelatine.
  3. Once the chocolate is completely melted, leave on the heat.
  4. Wisk in the melted gelatine.
  5. Pour into mould or any way you would like to set it.
  6. Leave over night before use

MEET OUR EXPERT


Carla Claasen (23), a Type 1 diabetes patient, lives in Centurion, Gauteng. Carla is a pastry chef, click here to read her story.


Tiramisu

Ingredients

  • 100g Marie biscuits (or biscuits of your choice)
  • 50ml coffee
  • 2 egg yolks
  • 20-25g sweetener of your choice
  • 250g mascarpone cheese
  • 360ml whipping cream

Instructions 

  1. Dip half the biscuits into the coffee and put in glass or container of your choice.
  2. Whip cream to stiff peak and set aside.
  3. Beat mascarpone and sweetener until smooth.
  4. Add egg yolks and beat.
  5. Fold in whipped cream.
  6. Pour half the mixture over the biscuits.
  7. Put chocolate jellies if you want.
  8. Place dry biscuits on top.
  9. Pour the rest of mixture.
  10. Decorate as you like.

MEET OUR EXPERT


Carla Claasen (23), a Type 1 diabetes patient, lives in Centurion, Gauteng. Carla is a pastry chef, click here to read her story.


Lemon Cheese Cake

Ingredients

Base

  • 150g Marie biscuits (or biscuits of your choice)
  • 100g of butter

Filling

  • 250g cream cheese
  • 62g milk
  • 20-25g sweetener of your choice
  • 2tsp bloomed gelatine
  • 250ml whipping cream
  • 1 lemon – juiced and zested

Instructions 

Base

  1. Crush the biscuits to a fine crumb.
  2. Melt the butter.
  3. Add to the crushed biscuits.
  4. Mix thoroughly.
  5. Press into mould or bowl you wish to set in.

Filling

  1. Whip the cream to stiff peak and set aside for later use.
  2. Beat together the cream cheese and sweetener.
  3. Once beat, add the milk, lemon juice and zest.
  4. Melt the gelatine and add to the mixture on high speed.
  5. Fold in the cream.
  6. Pour onto the biscuit base.
  7. Set over night.

Decoration

You can decorate as you feel.

  • I have decorated mine with leftover cheese cake mixture with pink food colouring.
  • Leave it to set. Then before you serve, whisk it so its smooth. Pipe it on top.
  • Add sugar-free marshmallows. I have cut them in half and use the leftover mixture to make them stick to the cheese cake.

MEET OUR EXPERT


Carla Claasen (23), a Type 1 diabetes patient, lives in Centurion, Gauteng. Carla is a pastry chef, click here to read her story.


FUTURELIFE® Smart food™ Banana and Chocolate smoothie

Ingredients

  • 1 small frozen banana
  • 2 Tbsp. cacao powder
  • ½ cup milk or dairy alternative such as soy / almond milk
  • ½ cup of water
  • 2 Tbsp. chia seed
  • ¼ – ½ teaspoon cinnamon
  • 25 g FUTURELIFE® Smart food™ Original or Chocolate
  • Few blocks of ice (optional)

Method

  1. Blend all ingredients in a high speed blender until smooth.
  2. Adjust sweetness by adding xylitol, stevia or another artificial sweetener to taste.
  3. Enjoy cold and immediately.

For more information on the product used in this recipe visit: http://futurelife.co.za/product/futurelife-high-energy-smart-food/


FUTURELIFE® Smart Oats® open ham and cottage cheese scones

Ingredients

  • 1 ¾ cups whole wheat flour
  • 1 cup Original FUTURELIFE® Smart Oats®
  • 4 tsp. baking powder
  • A pinch of Salt
  • 2 Tbsp. butter
  • 180 ml low fat milk
  • 1 Egg
  • 100 gram chopped ham (can be changed to bacon, smoked salmon etc.)
  • 1 Tbsp. Robinsons Veggie Seasoning.
  • Chunky Cottage Cheese

Method

  1. Preheat your oven to 200ºC. Then combine the flour and FUTURELIFE® Smart Oats® with the baking powder and salt.
  2. Then add in the butter and mix it into the flour mixture using your hands. You should end up with a slightly more crumbly, but still floury consistency.
  3. Next whisk the egg and combine it with your milk. Then gradually mix this in with your butter and flour mixture using a flat bladed knife or a pastry blender. Make sure not to over work your dough. Mix in your Chopped Ham and Veggie Seasoning.
  4. Scoop dough into a muffin tray. Scoop 1 tsp of Cottage Cheese into a little well made with your finger into each muffin. Sprinkle with Veggie Seasoning.
  5. Brush the top with a bit of milk with a pastry brush, pop them into the oven and leave them to bake for 20 minutes or until golden brown.

For more information on the product used in this recipe visit: http://futurelife.co.za/product/futurelife-smart-oats/


FUTURELIFE® Smart Bread™ casserole muffins with ham and cheddar cheese

Ingredients

  • 3 – 4 slices FUTURELIFE® Smart Bread™
  • 8 eggs
  • 1 cup cheddar cheese, grated
  • 1 cup low fat milk
  • 3 – 4 slices deli ham
  • 2 teaspoons ground mustard
  • ½ teaspoon ground pepper
  • Dried parsley

Method

  1. Preheat oven to 200°C. Grease muffin tins well.
  2. Tear the bread into small pieces and place FUTURELIFE® Smart Bread™ pieces evenly in muffin tins until they come about ⅔ of the way up the tin.
  3. Sprinkle ham pieces and grated cheese evenly in each tin.
  4. Whisk together eggs, milk, ground mustard, and pepper.
  5. Pour egg mixture evenly in each muffin tin.
  6. Sprinkle a little dried Parsley on the top of each one.
  7. Bake for 15-20 minutes or until golden brown on top and cooked through the middle.

For more information on the product used in this recipe visit: http://futurelife.co.za/product-type/bread/


No Bake Coconut & Vanilla Cheesecake


Thistlewood products are ideal for the health conscious consumer and suitable for persons with diabetes. 


Makes approximately 8 mini cheesecakes
1 serving = 1 mini cheesecake with 1 teaspoon jam
This recipe is inspired by Everyday Diabetic Recipes

Ingredients

  • 450g fat-free cream cheese, softened
  • 1 packet sugar-free instant vanilla pudding mix
  • 3/4 cup fat-free plain yogurt
  • 1 cup skim milk
  • 1 teaspoon coconut extract
  • 170g of mixed berry low GI Thistlewood biscuits, crushed
  • 2 Tbsp. melted coconut oil (give or take)
  • Thistlewood Red Cherry “Sugar free” jam (no added sugar, sweetened with sorbitol)
M11224-THISTLEWOOD-COTTAGE-LOGO
The Thistlewood range is available in all Dischem pharmacies, select Super Spars, Checkers Hypers, select Pick n Pay stores and The Centre for Diabetes and Endocrinology.

Method

  1. Crush or lightly blitz your Thistlewood biscuits to form a crumb. Mix the crumbs and coconut oil together until combined. Add 2 loosely-packed tablespoons of crumb to the bottom of each mould or serving dish, and use your fingers or a spoon to pack it down firmly.
  2. In a medium bowl, stir cream cheese with a spoon until soft. Add dry instant pudding mix, yogurt, skim milk, and 1 teaspoon coconut extract. Mix well with a wire whisk. Spread mixture evenly onto the crumb. Cover and refrigerate 2 hours, or until firmly set.
  3. Serve with a healthy teaspoon of Thistlewood Red Cherry “Sugar free” jam (no added sugar, sweetened with sorbitol).

You can use any one of our yummy Thistlewood no added sugar (sucrose) jams to tantalize your taste buds. Available in Strawberry, Apricot, Marmalade, Raspberry, Gooseberry & Cherry.

www.thistlewood.co.za  thistlewood@futurenet.co.za  033 386 3636 / 011 467 2147

Like Us? Follow Us! @thistlewoodprod

Diabetes SA logo
KOSHER LOGO
image014
Halaal logo

Delicious cottage cheese flapjacks


Thistlewood products are ideal for the health conscious consumer and suitable for persons with diabetes. 


Makes approximately 12 – 15 flapjacks   
1 serving = 3 flapjacks with 1 tablespoon jam
This recipe is inspired by by dietician, Leanne Katzenellenbogen

Ingredients

  • 1 cup low-GI oats
  • 250 g low-fat chunky cottage cheese
  • extra large egg
  • 3 egg whites
  • 4 sticks of Stevia
  • 1/2 tsp vanilla extract
  • Olive oil cooking spray
  • favourite sugar-free Thistlewood Jam
M11224-THISTLEWOOD-COTTAGE-LOGO

The Thistlewood range is available in all Dischem pharmacies, select Super Spars, Checkers Hypers, select Pick n Pay stores and The Centre for Diabetes and Endocrinology.

Method

  1. Put oats into a blender, or food processor and blitz to a grainy batter.
  2. Add remaining ingredients, and process into a batter. Leave to rest for about half an hour, at room temperature.
  3. Heat non-stick skillet over medium heat. (Use a little non-stick olive oil cooking spray to help keep from sticking).
  4. Pour tablespoons per flapjack into pan & allow to cook until small bubbles form (about 4-5mins) then flip & allow to cook the same on the otherside.
  5. Serve with your favourite sugar-free Thistlewood jam (which is suitable for Type 1 diabetes).

www.thistlewood.co.za  thistlewood@futurenet.co.za  033 386 3636 / 011 467 2147

Like Us? Follow Us! @thistlewoodprod

Diabetes SA logo
KOSHER LOGO
image014
Halaal logo

Overnight FUTURELIFE® Smart Oats®

Ingredients

  • 50 g FUTURELIFE® Smart Oats®
  • 1/2 cup milk
  • 1 Tbsp. Yoghurt
  • Berries
  • 1 Tbsp. Chia seeds

Method

  1. Add your FUTURELIFE® Smart Oats® and milk to a bowl and mix well.
  2. Pour half mixture in a jar, spoon over some slices up fresh berries.
  3. Pour over remainder of oats mixture.
  4. Place in fridge overnight.
  5. In the morning top with yoghurt, chia seeds and sliced berries.

For more information on the product used in this recipe visit: http://futurelife.co.za/product/futurelife-smart-oats/


FUTURELIFE® Mixed Berries and Mint Crush

Ingredients

  • 1/3 cup mixed frozen berries
  • 125 ml plain fat free / low fat yoghurt
  • 125 ml water
  • 40 g or 4 Tbsp. FUTURELIFE® Smart food™
  • 1 cup of ice
  • 5 g fresh mint

Method

  1. Place all ingredients into a blender and blend for 30 seconds.

For more information on the product used in this recipe visit: http://futurelife.co.za/product/futurelife-high-energy-smart-food/