How our food works for you see page 82
Tropical pavlova cake Recipe, page 77
Cook’s Tip
Keep these in an airtight container in the fridge for up to 5 days.
Strawberry lamington bites Recipe, page 72
STRAWBERRY LAMINGTON BITES
PREP 15 MINS MAKES 16
(1 PER SERVE AS A DESSERT)
250g punnet strawberries, hulled, chopped
1 Tbsp water
125g low-fat vanilla yoghurt
105g (1¼ cups) desiccated coconut
225g piece rectangular plain sponge cake or gluten-free sponge cake
1 Put the strawberry and water in a small food processor and process until smooth. Push the mixture through a fine sieve into a shallow bowl, discarding the pulp. Stir in the yoghurt. Put the coconut on a large tray.
2 Cut the sponge into 16 pieces. Using a sharp knife, trim away the outside edges of the cake.
3 Dip the sponge pieces in the strawberry mixture then roll in the coconut. Arrange on serving plates. Serve.
Nutrition info
PER SERVE 420kJ, protein 2g, total fat 6g (sat. fat 4g), carbs 10g, fibre 2g, sodium 50mg • Carb exchanges 1/2• GI estimate high • Gluten-free option • Lower carb
LEMON & PASSIONFRUIT BUTTERFLY CAKES
PREP 15 MINS COOKING 20 MINS
MAKES 12 (1 PER SERVE AS A DESSERT)
70g light margarine
110g (½ cup) caster sugar
1 tsp vanilla extract
60g egg, separated
120g (¾ cup) wholemeal self raising flour
75g (½ cup) plain flour
1 tsp baking powder
140g tub unsweetened applepuree
125ml (½ cup) skim milk
1 eggwhite (from 60g egg)
3 Tbsp lemon curd
2 passionfruit, pulp removed
1 Tbsp thick low-fat Greek-style natural yoghurt
Icing sugar, to serve
1 Preheat oven to 170°C (fanforced). Line 12 x 80ml (1⁄3 cup) muffin tins with paper cases. Spray cases with cooking spray. Using electric beaters, beat the margarine, sugar and vanilla in a medium bowl until smooth. Beat in the egg yolk. Sift the flours and baking powder into a medium bowl, returning husks to bowl. Add half the flour mixture and the apple puree to margarine mixture and stir until combined. Add the remaining flour and milk and stir until smooth. Using clean electric beaters, whisk the 2 eggwhites in a small bowl until soft peaks form. Fold into the flour mixture until well combined.
2 Divide the mixture evenly between paper cases and smooth the surfaces. Bake for 18-20 minutes or until a skewer inserted into the centre of a cake comes out clean. Set aside to cool.
3 Using a small serrated knife, angled slightly inwards, cut a 2cm-deep x 3cm-wide piece from the top of each cake. Cut cake tops in half, trimming a little to form wing shapes. Combine the lemon curd, passionfruit and yoghurt in a small bowl. Spoon the mixture evenly between cakes. Arrange 2 cake top pieces on each cake to resemble wings. Dust with icing sugar. Serve.
Nutrition info
PER SERVE 664kJ, protein 3g, total fat 4g (sat. fat 2g), carbs 27g, fibre 2g, sodium 140mg • Carb exchanges 2 • GI estimate high
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