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.


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)
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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

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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

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Vanilla ice cream

Here is a delicious Suganon vanilla ice cream recipe.

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

Range endorsed by:
• Diabetes SA
• GI Foundation   

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Ingredients

  • 2 cans full-fat (unsweetened) coconut milk
  • 1 fresh vanilla bean
  • 1 T Suganon Xylitol

Method

  1. Shake your cans of milk thoroughly before opening.
  2. Place a sheet of parchment paper on a rimmed baking sheet. Pour the coconut milk onto the parchment paper (don’t skip this step!) and then freeze for several hours, until hard.
  3. Pop the frozen coconut milk pieces into the food processor and blend, scraping down the sides as you go.
  4. When the coconut mixture begins to smoothen and resemble ice-cream, slice open the vanilla bean and scrape the seeds inside the food processor along with your Suganon Xylitol.
  5. Continue to process until smooth and at your desired texture. Serve immediately!

Popular sugar substitute in cooking and baking

Click here to read more about Suganon.


Suganon is a product of: Adcock Ingram Limited. Reg. No. 1949/034385/06. Private Bag X69, Bryanston, 2021, South Africa. Tel. +27 11 635 0000


Baked Blueberry Cheesecake

 Try this delicious Suganon Baked Blueberry Cheesecake recipe.

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

Range endorsed by:
• Diabetes SA
• GI Foundation   

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Ingredients

Crust:

  • 2 large eggs, beaten until frothy
  • 1 cup almond meal
  • 1/3 cup Suganon Xylitol granules
  • 1 teaspoon baking powder

Filling:

  • 500g thick cream cheese
  • 80ml Suganon Xylitol granules
  • 10ml fine orange zest
  • 80ml orange juice
  • 3 eggs
  • 5ml vanilla extract
  • 250ml cream
  • 50g blueberries, frozen
  • Additional fresh blueberries or fresh strawberries to decorate

Method

  1. Preheat the oven to 180° Celsius and grease a 20cm spring-form pan with butter.
  2. For the crust, beat the eggs then combine all the ingredients and mix well. Pour into the greased dish and press it evenly across the bottom then bake blind for 15 minutes or until lightly browned. Set aside to cool.
  3. For the filling, beat the cream cheese and Suganon Xylitol until smooth and creamy.
  4. Slowly beat in the orange zest and juice then add the eggs and vanilla until well combined.
  5. Whip the cream then fold it into the mixture, followed by the blueberries.
  6. Pour the mixture onto the cooled base.
  7. Wrap the filled tin in tinfoil then place it into a roasting pan and pour in water until it comes halfway up the sides of the tin.
  8. Bake for 30-40 minutes or until the filling is set but still has a slight wobble in the middle.
  9. Switch off the oven, open the door slightly and allow the pudding to cool in the oven for an hour. Remove and refrigerate until well chilled.

Popular sugar substitute in cooking and baking

Click here to read more about Suganon.


Suganon is a product of: Adcock Ingram Limited. Reg. No. 1949/034385/06. Private Bag X69, Bryanston, 2021, South Africa. Tel. +27 11 635 0000


Peanut Buttery Biscuits

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

Range endorsed by:
• Diabetes SA
• GI Foundation   

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Ingredients

 

  • ¼ cup Suganon Xylitol
  • ½ cup almond flour
  • ½ t baking soda
  • ½ t Himalayan rock salt
  • 1 egg
  • ¼ t cinnamon
  • ¼ t ground cloves
  • 1/3 cup unsweetened peanut butter
  • 1 t vanilla extract

Method

  1. Preheat the oven to 180°C.
  2. In a large mixing bowl, combine almond flour, xylitol, baking soda and salt together.
  3. In a separate bowl, beat the egg, peanut butter and vanilla together.
  4. Combine the wet and dry ingredients until thoroughly mixed then roll into balls – approximately 8-10.
  5. Lay the balls out on a baking sheet lined with parchment paper, lightly flattening each one down with a fork.
  6. Bake for 10-12 minutes, then allow biscuits to cool and harden.

Popular sugar substitute in cooking and baking

Click here to read more about Suganon.


Suganon is a product of: Adcock Ingram Limited. Reg. No. 1949/034385/06. Private Bag X69, Bryanston, 2021, South Africa. Tel. +27 11 635 0000


Caramel popcorn

Ingredients

  •  1/2 cup brown sugar substitute blend* equivalent to 1/2 cup brown sugar
  • 3 tablespoons lower-fat, soft tub-like margarine
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla essence
  • 12 cups air-popped popcorn

Preparation

  1. Preheat oven to 180 degrees C.
  2. Combine brown sugar, margarine, and 1/4 teaspoon of the salt in a small saucepan. Stir over medium heat, just until boiling and when the sugar is dissolved. Stir in vanilla essence.
  3. Place air-popped popcorn in a shallow roasting pan. Drizzle the brown sugar mixture over popcorn and toss to coat. Bake, uncovered, for 20 minutes in the pre-heated oven, tossing once. Sprinkle with the remaining 1/4 teaspoon of salt.
  4. Transfer to a large piece of foil; allow to cool for 1 hour.
  5. Place in small bags for trick-or-treating or an airtight container (2 days).