Category: Sweet Treats

vanilla ice cream

Vanilla ice cream

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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

Baked Blueberry Cheesecake

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 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

caramel popcorn

Caramel popcorn

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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).
Chocolate Hazelnut Spread

Chocolate Hazelnut Spread

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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

  • 180g hazelnuts baked at 200°Celsius for a few minutes (watch carefully that the hazelnuts don’t burn)
  • 20g raw cacao powder
  • 20g Suganon Xylitol granules
  • 40ml coconut oil
  • Pinch of Himalayan rock salt

Method

  • Place the cooled nuts in the food processor and process until a meal forms.
  • Add the cacao and Suganon Xylitol then blend again.
  • NB: With the food processor still on, slowly add the oil until you reach the consistency preferred.

Popular sugar substitute in cooking and baking

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

Chocolate Brownie Cupcakes

Sugar-free chocolate brownie cupcakes

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

The Range consists of:

Range endorsed by:
• Diabetes SA
• GI Foundation   

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Ingredients

  • 1 can kidney beans, drained and rinsed well
  • 2 large eggs
  • 3 Tbsp virgin coconut oil, melted
  • 5 Tbsp unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 3 Tbsp Suganon Xylitol
  • 1 Tbsp vanilla essence
  • 1/2 cup chopped walnuts, plus 1 Tbsp for topping

Method

  1. Lightly grease a suitable muffin tray (12 muffins).
  2. Preheat oven to 180° celsius.
  3. Place all ingredients into a food processor or blender, except the nuts, and blend well until the beans are smooth.
  4. Add nuts and gently fold in with a spoon.
  5. Separate mixture into 12 equal muffin openings and top with leftover crushed walnuts.
  6. Bake for about 20 minutes or until toothpick in the centre comes out clean.
  7. Serve warm.

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

Low-carbohydrate sugar-free strawberry cupcakes

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This recipe makes six large cup cakes.

Ingredients

  • 200 g ‘lite’ margarine
  • 120 g fat-free smooth cottage cheese
  • 65 ml (1/4 cup) SUGAlite
  • 5 eggs
  • 190 g almond flour
  • 5ml (1 tsp) baking powder
  • Pinch of salt
  • Grated zest of 1 lemon

Topping

  • 250 g fat-free cottage cheese
  • 65 ml (1/4) cup SUGAlite
  • 6 strawberries

METHOD

  1. Preheat the oven to 170°C.
  2. Grease the muffin mould and add wax paper rounds in the bottom of the muffin moulds.
  3. Cream the margarine, cottage cheese and SUGAlite together till fluffy. Add the eggs one by one while mixing continuously.
  4. Add the remaining ingredients and mix.
  5. Pour the cake batter in the pan and bake for 45 minutes till golden brown and the testing knife comes out clean.
  6. Cool down on a wire rack.
  7. To prepare the topping, mix the cottage cheese and SUGAlite together. Spread on to the cup cakes
  8. Add one strawberry on top of cupcake to garnish.

Nutritional analysis per cup cake:

Energy                     1654 kJ

Carbohydrate           15 g

Protein                       17g

Total fat                     33 g

Unsaturated fats      20 g

Tutti frutti terrine

Tutti frutti terrine

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Serves 4

Ingredients

  • 500 ml sparkling apple juice, at
  • room temperature
  • 60 ml castor sugar or sweetener
  • 20 g powdered gelatine
  • 250 g strawberries, halved
  • 125 g blueberries, halved
  • 125 g gooseberries, halved
  • 4 nectarines, pitted and sliced

METHOD

  1. Place 1 cup (250ml) apple juice into a small saucepan with sugar or sweetener and stir over a low heat until sugar dissolves.
  2. Sprinkle gelatine over a few tablespoons of cold water and allow to soak for a minute, then add to warm juice mixture.
  3. Stir until gelatine has dissolved. Allow mixture to cool, then stir in remaining apple juice.
  4. Grease a loaf tin and pour in 2 cups (500ml) gelatine mixture.
  5. Add some fruit and refrigerate to set.
  6. Arrange remaining fruit in loaf tin and top up with remaining juice mixture. Refrigerate for a few hours or overnight to set.
  7. Unmold by running a hot knife around edges of tin. Turn out onto a serving platter. Top with fruit and serve with low-fat custard or ice cream.

 

Pick n Pay is committed to promoting health and wellbeing among South Africans, and employs the services of a registered dietitian to provide food and nutrition-related advice to the public. For all your nutrition and health-related queries, email healthhotline@pnp.co.za or call 0800 11 22 88.

Blueberry goji berry muffins

Blueberry and goji berry muffins

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These moreish muffins are loaded with fibre and anti-oxidants from the berries. Make smaller ones to keep the calories in check. Serves 4

Ingredients

  • 100 grams soft brown sugar,
  • tightly packed
  • 625 ml digestive bran
  • 1 cup self-raising flour
  • 2 tsp baking powder
  • 125 ml olive oil
  • 125 ml plain low-fat yoghurt
  • 125 ml low-fat milk
  • 2 extra large eggs, beaten
  • 1 tsp vanilla essence
  • 200 grams’ blueberries, fresh or frozen
  • 125 ml goji berries, soaked in a little warm water
  • 100 grams’ pecan nuts, roughly chopped

METHOD

  1. Preheat oven to 180°C.
  2. Line a muffin pan with muffin cases.
  3. Place dry ingredients in a bowl and mix well.
  4. Beat oil, yoghurt, milk, eggs and vanilla essence together.
  5. Add berries, nuts and milk mixture to dry ingredients and mix together until just combined.
  6. Spoon into paper muffin cases and bake for 25-30 minutes or until an inserted skewer comes out clean.
  7. Cool on a rack before serving.

Pick n Pay is committed to promoting health and wellbeing among South Africans, and employs the services of a registered dietitian to provide food and nutrition-related advice to the public. For all your nutrition and health-related queries, email healthhotline@pnp.co.za or call 0800 11 22 88.