Brookes Low-Cal Skinny Lemon Lime Mocktail

How do you make your ordinary family moments into extraordinary moments? With a Brookes Low-Cal Skinny Lemon Lime Mocktail, of course. Imagine the burst of lemon flavour combined with the refreshing zing of lime and the coolness of mint, all without the worry of excess calories or sugar.

INGREDIENTS (per serving)

  • 2 shots of Brookes Low-Cal Lemon Lime
  • 3 fresh lime wedges
  • 4 mint sprigs
  • 1 can/200ml of Roses Soda Water (per serving)
  • Ice


  1. Add all the ingredients (except soda water) into a highball glass or a jam jar with ice. Tip: If you’re using jam jars, pop them in the freezer for 15 minutes beforehand to ensure a cooler, more refreshing mocktail or to prevent your ice from melting rapidly on hot days.
  2. Top up the ingredients with the soda water and give it a gentle stir.
  3. Garnish with a slice of lime and a mint sprig for that extra touch of elegance.

There you have it, a tantalising Brookes Low-Cal Skinny Lemon Lime Mocktail that not only tastes divine but also aligns with your health-conscious choices. Serve it and watch as your family enjoys every sip.

So, why settle for ordinary when you can elevate your refreshment game with Brookes Low-Cal? Indulge in the flavours, embrace the health-conscious lifestyle, and make every sip a celebration. Cheers to good taste, good health, and the good times with Brookes Low-Cal, because you deserve nothing less!

Brookes Low-Cal is not just another squash drink; it’s a commitment to your well-being, making it the go-to choice for those living with diabetes or looking to manage their weight. 

Read about how this low-kilojoule drink is perfect for a diabetic-friendly eating plan.

Brookes Low-Cal is available at all leading supermarkets.

Follow us on IG for more exciting recipes and updates: @lowcal_sa

NUTRITIONAL INFO (per serving)

Energy Sugars Fat Salt Saturates
Per  100ml serving <14 kJ <0.2  g <0.1 g <0.1 g <0.1 g

Huletts Peach & Berry Breakfast Slice

This Huletts Peach & Berry Breakfast Slice is a delicious way to start your day. It’s made with fresh peaches, frozen berries, and oats, and is sweetened with Huletts EquiSweet. This breakfast option is also a good source of fibre and protein, which will help you feel full and satisfied until lunchtime. Plus, the recipe has been approved by the GI Foundation of SA and Diabetes SA.

Serving: 20 x slices

Time: 1 ½ hours


  • 1 Tbsp. baking powder
  • 250ml (1 cup) rolled oats (180g)
  • 125ml (1/2 cup) cake flour (70g)
  • 1 tsp. cinnamon
  • 60ml (1/4cup) soft tubs margarine, light (57.5g)
  • 10 Huletts EquiSweet Classic sachets
  • 2 eggs, lightly beaten
  • 185ml (3/4 cup) low-fat yoghurt/cottage cheese
  • 1 Tbsp. vanilla essence
  • 100g frozen berries (just over ½ cup or 125ml)
  • 1 large peach or nectarine, thinly sliced
  • Optional: extra grilled low-GI fruit for garnishing


  1. Preheat oven to 180°C. Line and grease a 20cm x 25cm baking tray.
  2. Combine the flour, baking powder, cinnamon, EquiSweet and oats in a mixing bowl and make a well in the centre.
  3. In a separate bowl, whisk the eggs, yoghurt, vanilla essence and melted margarine until well combined.
  4. Pour the whisked egg and yoghurt mixture into the well in the centre of the dry ingredients and mix into a batter.
  5. Spoon the batter into the greased baking tray, and smooth out into an even layer.
  6. Lay the berries and peach slices on top of the batter.
  7. Bake for 45 minutes.
  8. Cool in the tin for 10 minutes, garnish, slice and enjoy.

NOTES: Can be stored in an airtight container in the fridge for up to four days.

Huletts EquiSweet Classic sachets are ideal for use in hot and cold beverages, cereals or porridge, and for sprinkling over fruit and yoghurt. 1 sachet of Huletts EquiSweet Classic is equivalent in sweetness to 2 teaspoons of sugar, yet contains only 16 kJ, compared to 2 level teaspoons of standard sugar (10g) which contains 170 kJ.


Nutrients per serving: One Huletts Peach & Berry Breakfast Slice slice is equivalent to: 1/2 portion starch and ½ portion fat. GL per serving = 7. GI (calculated) = 54 (low-GI, if a bit of extra low-GI fruit like berries or peach is used for garnishing).

Energy Protein Carbohydrates Fat Fibre
Per serving   288 kJ  2.3 g 7.8 g 2.8 g 0.8 g

Huletts Strawberry Ginger Fizz

This Huletts Strawberry Ginger Fizz is the perfect non-alcoholic cocktail. It’s made with fresh strawberries, ginger and Huletts Equisweet Classic Sweetener. The result is sweet and a zesty ginger kick. Plus, the recipe has been approved by the GI Foundation of SA and Diabetes SA.

Serves: 6

Time: 45 minutes


  • 2 sprigs fresh mint
  • 24 (2 cups) fresh medium size strawberries, quartered
  • 6 x Huletts EquiSweet Classic sachets
  • 2 thumb-sized pieces of fresh ginger, peeled and finely grated
  • 500ml water
  • 500ml soda water
  • 2 cups crushed ice
  • 1 fresh lime, sliced


  1. Place the Huletts Equisweet, half of the fresh chopped strawberries and 500ml water into a pot on the stove and bring to boil.
  2. Reduce the heat and take the grated ginger and squeeze the juice into the pot. Discard the pith.
  3. Let the strawberry ginger cordial bubble for 10 minutes, stir in the lemon juice.
  4. Remove from the heat and cool. Place in the fridge or freezer to speed up cooling time.
  5. Prepare a jug or pitcher with two cups crushed ice, fresh mint leaves, fresh lime and the remaining fresh strawberries.
  6. Muddle the ice and fresh ingredients together.
  7. Pour in the cooled cordial, top up with soda and serve.

Huletts EquiSweet Classic sachets are ideal for use in hot and cold beverages, cereals or porridge, and for sprinkling over fruit and yoghurt. 1 sachet of Huletts EquiSweet Classic is equivalent in sweetness to 2 teaspoons of sugar, yet contains only 16 kJ, compared to 2 level teaspoons of standard sugar (10g) which contains 170 kJ.


Nutrients per serving: One serving of 310ml (one Willy glass) is equivalent to: ½ portion fruit. GI = 34 (low GI). GL per serving = 1.4.

Energy Protein Carbohydrates Fat
Per serving   105 KJ  0.5 g 4.1 g 0.2 g

Pancakes made with Truvia® Low-Kilojoule Spoonable Jar Sweetener

Introducing Truvia® Sweeteners, a new sugar alternative. Sweeten, bake and measure cup-for-cup like sugar. Truvia® is a plant-based stevia sweetener that you can use like sugar in all your favourite recipes with fewer kilojoules than sugar.



  1. In a large bowl, combine the flour, Truvia® Low-Kilojoule Spoonable Jar Sweetener
     baking powder, baking soda and salt in a large-sized bowl.
  2. Make a well in the center of the dry ingredients and pour in the milk, melted butter, vanilla extract and egg.
  3. Whisk together until smooth then set the batter aside and allow to rest.
  4. Heat a lightly oiled frying pan over low-medium heat. Pour or scoop batter into the pan using approximately ¼ cup for each pancake.
  5. When the bubbles begin to appear on the surface, flip with a spatula and cook until golden.
  6. Repeat with remaining batter.


  • Sprinkle your warm pancakes with a pinch of Truvia® Low-Kilojoule Spoonable Jar Sweetener and ground cinnamon, then drizzle with fresh lemon juice.


Serving size: 8 servings

1 pancake = (107 g)

Energy Protein Carbohydrates Fat
Per serving   966 KJ  7 g 34 g  8 g

Ostrich, vegetable & cashew stir-fry

Makes 4 servings
Preparation time: 10 – 15 minutes 
Cooking time: 30 – 35 minutes


  • 400g SPAR *Ostrich Prime Steaks/SPAR Ostrich Strips can also be used (which will then not need to be sliced in step 9)
  • 2 Tbs SPAR Extra Virgin olive oil
  • 2 Tbs Vital Soy sauce (or any other low sodium alternative)
  • 1 Tbs Raw Honey
  • 1 Tbs SPAR Freshline Ginger, grated
  • 1 Tbs SPAR Apple Cider Vinegar/Lemon Juice
  • 1 tsp Ina Paarman Garlic & Herb Spices
  • ¾ cup quinoa
  • 1 ½ cups water
  • ½ SPAR Freshline Onion, diced
  • 2 SPAR Freshline Garlic Cloves, minced
  • ¼ punnet (65-70g) SPAR Freshline Mushrooms, sliced
  • ½ SPAR Freshline Yellow Pepper, diced
  • ½ SPAR Freshline Red Pepper, diced
  • 6 SPAR Freshline Spring Onions, chopped (and extra for garnish)
  • 2 cups SPAR Freshline Broccoli, cut into smaller florets
  • 2 handfuls of SPAR Freshline Baby Spinach
  • 50g *cashew nuts (can be roasted but limit the addition of salt)
  • Sea Salt and Black Pepper (to taste)


  1. For the marinade: Mix together the olive oil, soy sauce, honey, ginger, apple cider vinegar/lemon juice and spices in a small bowl.
  2. Put the *Ostrich steaks in the marinade. Cover completely with the marinade and marinade for 20 min or longer.
  3. Meanwhile, add the quinoa and water to a medium sized pot. Heat on high until it reaches a boil. Once boiling, cover and reduce to simmer for 12-15 minutes. Once all liquid is absorbed, remove the cooked quinoa from heat, fluff with a fork and set aside.
  4. While waiting for the meat to marinade and the quinoa to cook, steam broccoli until bright green (5 min). Do not overcook as this reduces the nutritional value
  5. Once the steaks have finished marinading, heat a wok or large frying pan. Put the steaks in the hot pan and quickly cook on both sides till brown but not cooked through (2 minutes per side). Now add a little of the marinade to the meat in the pan, cover with a lid and cook for 5 min. Remove the steaks from the pan and let rest on a plate while leaving the rest of the juices from the steaks in the pan.
  6. Add the onions and garlic to the pan with meat juices in. Stir-fry till just brown and then add the mushrooms. Stir-fry for another 1-2 minutes then add the peppers and stir-fry till browned. Top with the spring onions. Little bit of water can be added to the pan if the vegetables start to burn.
  7. Next add the steamed broccoli florets and cook till broccoli IS crisped (1-2 minutes).
  8. Meanwhile, slice the steak into thin strips and add to the stir-fried vegetables together with any juices that is left on the plate that it rested in and was sliced in.
  9. Add the baby spinach and the remaining marinade and put the lid on for 2-3 minutes so the dish is heated through, but the meat is not over-cooked. Remove from the heat
  10. Divide the quinoa in 4 serving bowls and top with the stir-fry mixture.
  11. Lastly garnish with the spring onions and the *cashew nuts.
  12. Flavour with salt and pepper and serve.

Additional notes:

*Chicken breast can also be used as an alternative to the ostrich meat. The chicken breasts should be sliced into strips at the beginning before marinading and extra lemon juice can be added to the marinade

*Allergic to nuts, replace the cashew nuts with sesame seeds.

This recipe is brought to you by:

Suganon Banana Crumpets


  • 2 large eggs
  • 2 ripe bananas
  • 4 tbsp self-raising flour
  • 1 tbsp Suganon Xylitol
  • ½ tsp Vanilla Essence
  • Splash of coconut oil for frying


  1. Mash ripe banana in a bowl and mix thoroughly with the remaining ingredients.
  2. Heat coconut oil in a frying pan on high heat. Spoon the remaining ingredients batter onto the pan, cook until bubbles form then flip and cook until browned and fresh berries.
  3. Serve with your choice of toppings, like cinnamon or honey.

Suganon is a range of great tasting sugar alternatives to help you maintain a healthier lifestyle.


Adcock Ingram Healthcare (Pty) Ltd. Reg. no. 2007/019928/07. Private Bag X69, Bryanston, 2021, 1 New Road, Erand Gardens, Midrand.
Customer Care: 0860ADCOCK/232625

Guacamole and cauliflower hummus

Makes 600 – 750ml | 10-12 servings per recipe

Suggested serving: 1/4 cup (62,5ml) | 20g fat | 9g protein | 5g carbohydrate

Hummus is a flavourful and versatile chickpea dip that is packed with goodness. It’s delicious with almost any veggies and perfect to spread on a sandwich with salad ingredients. This is a popular source of protein for vegetarian or vegan meals.

Roasting some cauliflower with the chickpeas, before blending them together adds extra flavour. This is a wholesome Guacamole and cauliflower hummus recipe for those living with diabetes. Stir in some guacamole for extra creaminess and enjoy the added healthy boosts from the avocado, chickpeas and tahini.


  • 1 x 420g tin chickpeas
  • 75ml (5 tbsp) Westfalia Lemon Flavoured Avocado Oil
  • 45ml (3 tbsp) Westfalia Garlic Flavoured Avocado Oil
  • 5ml (1 tsp) cumin seeds
  • 15ml (1 tbsp) paprika
  • 200g cauliflower florets and stems, cut into pieces
  • 80ml (⅓ cup) tahini (sesame seed paste, available from large supermarkets or health stores)
  • 45ml (3 tbsp) fresh lemon juice
  • 5ml (1 tsp) finely grated lemon rind
  • 30ml (2 tbsp) chopped Italian parsley and extra leaves for garnish
  • 1 x 200g tub Westfalia Spicy or Plain Guacamole
  • Salt and pepper to taste


  1. Preheat oven to 200 °C. Line a large baking tray with baking paper.
  2. Drain the chickpeas but keep about 80ml of the liquid for blending.
  3. Mix half of each oil with the spices in a large mixing bowl.
  4. Toss chickpeas and cauliflower in the oil mixture. Spoon onto the baking tray.
  5. Roast chickpeas and cauliflower for 15-20 minutes or until cauliflower is just tender and chickpeas are crispy. Spoon 60ml of the roasted chickpeas out and set aside as garnish for later. Allow ingredients to cool before blending.
  6. Place chickpeas and cauliflower with all the seasoned oil from the baking tray in a food processor or large bowl. Add the remaining oils, tahini, lemon juice, rind, retained chickpea liquid and parsley.
  7. Blend in the processor or with a stick blender until well blended.
  8. Gently fold guacamole with a wooden spoon into the hummus until mixed through and season to taste. Add more oil or chickpea liquid if you prefer a softer texture.

Spoon the Guacamole and cauliflower hummus onto a plate, spread evenly and garnish with the retained chickpeas, a drizzle of plain or lemon-flavoured avocado oil, pepper and parsley.

Follow Westfalia for more #AVOEXPERTS

Fabulite™ Cauliflower “Potato” Salad

Cauliflower has, over recent years, become a superhero in low carb diets. Its versatility allows it to replace many refined carbohydrates, such as rice, potato and even pizza bases! This recipe substitutes cauliflower for potato for an equally delicious non-potato potato salad. We have also replaced mayonnaise with Fabulite™ yoghurt, demonstrating how easy it is to make healthy options fabulous and yummy!


  • 500g cauliflower
  • 6 tbsp Fabulite™ plain yoghurt
  • 1 tbsp wholegrain mustard
  • 2 garlic cloves, crushed
  • 1 tbsp garlic powder
  • A pinch of sea salt and black pepper
  • A few slices of smoked turkey, cut into strips
  • 1 handful of chives, chopped
  • 1 red onion, diced


  1. Steam cauliflower using your preferred method until just tender.
  2. Drain and put in a large bowl.
  3. Add Fabulite™ yoghurt to the cauliflower and mix well.
  4. Add smoked turkey and red onion on top of the cauliflower mixture, then add the salt, pepper, garlic powder and mustard.
  5. Top with fresh chives and serve.

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