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.


INGREDIENTS


METHOD

  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.

SERVING

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

NUTRITIONAL INFO

Serving size: 8 servings

1 pancake = (107 g)

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

FUTURELIFE® Skinny Crêpes

Discover a nutritious and delicious meal option with FUTURELIFE®  Skinny Crêpes recipe – so easy to make and so full of goodness.

Serving: Makes about 8 crêpes

Ingredients

  • 4 egg whites
  • 1 cup FUTURELIFE® ZERO Smart food™
  • 1/2 cup light coconut milk
  • 1 cup water
  • Pinch of salt
  • 1/2 teaspoon stevia powder
  • Berries to serve

Method

  1. Add all the ingredients to a bowl and gently whisk together until mixed (you may need to add more FUTURELIFE® Zero Smart food™ or more water so that the batter is very runny).
  2. Spray a non-stick pan with some Spray ‘n Cook and when the pan is very hot, spoon a tablespoonful of the batter onto it and flip over after 45 seconds.
  3. Serve with berries.

For more information on the product used in this recipe visit: futurelife.co.za


NUTRITION INFO

Makes about 8 crêpes:

Energy Protein Carbohydrates Fat
Crêpes 361KJ  5g  8g  3g
With 100g Strawberries 483KJ  5g  14g  3g

Suganon Banana Crumpets

Ingredients

  • 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

Method

  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.

Visit shapesuganon.co.za


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


Suganon Peanut Buttery Biscuits

These delicious Peanut Buttery Biscuits are made with sugar-free Suganon Xylitol and are so simple to make.

Ingredients

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

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

Visit shapesuganon.co.za


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


Suganon Xylitol Churro Pancakes

Try these low-carb pancakes made with sugar-free Suganon Xylitol.

Ingredients

  • 1 ½ cups flour
  • 1 ½ tsp. baking powder
  • 2 tbsp. Suganon Xylitol sweetener
  • 1 tsp. cinnamon powder
  • 2 tbsp. vegetable oil
  • 1 ½ cups milk
  • 1 egg

Coating

  • ½ cup Suganon Xylitol sweetener
  • 3 tsp. cinnamon powder
  • ¼ cup melted butter

Method

  1. In a medium sized bowl, whisk together flour, baking powder, cinnamon powder and Suganon Xylitol sweetener.
  2. Add in milk, egg and vegetable oil and whisk until combined.
  3. Once combined, set aside and warm a skillet or pan with butter or coconut oil.
  4. Fry your pancakes until both sides are golden brown.
  5. When the pancakes are done, combine the Suganon Xylitol sweetener and cinnamon powder.
  6. Brush both sides of the pancakes with the melted butter, and then coat in the Suganon cinnamon powder.
  7. Once they are all done, enjoy warm.

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

For references visit www.shapesuganon.co.za/references


Adcock Ingram Healthcare (Pty) Ltd. Reg. no. 2007/019928/07. Private Bag X69, Bryanston, 2021, 1 New Road, Erand Gardens, Midrand. www.adcock.com
Customer Care: 0860ADCOCK/232625
2021110510165219


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)
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  [email protected]  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  [email protected]  033 386 3636 / 011 467 2147

Like Us? Follow Us! @thistlewoodprod

Diabetes SA logo
KOSHER LOGO
image014
Halaal logo