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JOYFUL RECIPES

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NO ARTIFICIAL COLOURS,<br />
FLAVOURS OR PRESERVATIVES

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<p>Preheat the oven to gas 6/200C (180C in a fan oven) Mix together the flour, baking powder, bicarbonate of soda and add the Pure Via® Caster Sugar.</p>


<p>Beat in the oil, eggs and soya milk then stir in the grated apple and a third of the blueberries.</p>


<p>Spoon the mixture evenly between the paper cases then top each one with remaining blueberries, pushing them slightly into the mixture. Put in the oven and bake for about 25-30 mins until risen and golden. Eat on day of baking.</p>


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<p>A delicious, fluffy dessert with very few calories!</p>


15 '

Dessert

Breakfast

Snack

Skinny Blueberry Muffins

<p>Cut 15cm diameter discs from the filo pastry.</p>


<p>Brush each sheet with melted butter.</p>


<p>Bake for approx. 7 minutes at 180°C. They should be golden brown and lightly crisp.</p>


<p>Mix the agar agar with 50ml of water and bring to the boil. Transfer immediately into a bowl and leave to cool.</p>


<p>Mix the creme fraiche, Greek yoghurt and Pure Via®.</p>


<p>Stir in the prepared agar agar to the mix and place in a piping bag.</p>


<p>To assemble the thousand leaves: place a disc on a plate, cover with 1cm layer of creamy mix, layer with raspberries and continue until complete.</p>


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Thousand Leaves with Raspberry

<p><strong>You will need a 6 large hole muffin tin.<br />
</strong>Preheat the oven to gas 4/180C (160C in a fan oven) Slice the tops off the apples and put to one side then core the apples using an apple corer and sit the apples in the tin.</p>


<p>Add the bread to a food processor and whiz until fine then tip them into a bowl along with the Pure Via® Stevia, dried fruit, mixed spice and lemon zest and juice. Mix well until combined.</p>


<p>Spoon the mixture into the apples and stuff to fill then sit the tops back on them. Cover loosely with foil and put in the oven for about 30 minutes or until cooked through and the apples are nice and soft. Remove from the oven and leave for 5 minutes then remove with a large spoon and sit on a serving plate. Serve with some low fat crème fraiche or low fat pouring cream.</p>


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<p>Spices and golden breadcrumbs top cooking apples.</p>


Stuffed Apples

Dinner

Drink

Lunch

120'

<p>Add the strawberries to a food processor along with the Pure Via® Stevia and whiz until pureed.</p>


<p>Now add 450ml/1pint of water to the food processor and the lime juice and pulse to combine. Pour the mixture through a sieve into a large jug or bowl.</p>


<p>Transfer the sieved mixture to a shallow freezer proof container and put in the freezer to freeze for a couple of hours then remove and whiz in the food processor then pour it back into the container and put back in the freezer until frozen. Scoop out to serve.</p>


<p>A really refreshing low fat dessert.</p>


Strawberry Granita

<p>Mix the cane sugar syrup with the juice of 1 lemon and quickly soak the biscuits in the mixture then add them into a charlotte mould.</p>


<p>Soften the gelatine in a large bowl of cold water.</p>


<p>Zest the other lemon and squeeze its juice into a small saucepan and heat quickly. Once hot, add the drained gelatine.</p>


<p>In a bowl, mix the Pure Via® and cottage cheese with the lemon zest and the vanilla seeds.</p>


<p>Add the warm lemon mixture to the cheese preparation and mix.</p>


<p>Whip the cream and incorporate it delicately to the previous preparation.</p>


<p>Wash and dry the strawberries, cut them in quarters and place them in the bottom of the mould. Add the cheese preparation until the mould is full.</p>


Strawberry Charlotte

<p>Combine water, cinnamon sticks, vanilla beans and honey in 3-quart saucepan. Heat on medium heat to boiling, stirring frequently. Stir in coffee and Pure Via® Stevia Leaf Sweet Granules. Remove from heat. Let steep 5 minutes.</p>


<p>Strain coffee into 6 small mugs. Discard cinnamon sticks and vanilla beans. Top evenly with steamed milk and serve.</p>


<p>*Vanilla beans can be split open lengthwise with a small knife. This adds more flavour to the coffee. The tiny vanilla seeds can be used on top of the steamed milk. If vanilla beans are not available, use vanilla extract to taste.</p>


<p>Give your coffee a kick with this flavourful twist on your morning cup.</p>


Spiced coffee

<p>Melt the chocolate and Pure Via® in a bain-marie on a low heat until smooth.</p>


<p>Place puff pastry on baking paper and spread thinly with the chocolate paste. Roll the pastry in on itself using the baking paper without tightening too much.</p>


<p>Mix 1tbsp water with the egg yolk and brush onto the pastry.</p>


<p>Cut the pastry into 1cm slices and place evenly onto a lined baking tray.</p>


<p>Remove the puff pastries and immediately prick them on lollipop sticks.</p>


Rolled Lollipops

<p>Combine coffee, milk and Pure Via® Demerara stirring until well combined.</p>


<p>Stir in the vanilla and peppermint extracts.</p>


<p>Divide mixture between 2 coffee cups and serve.</p>


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<p>This delicious coffee treat is the perfect way to stay warm on a cold day.</p>


Peppermint café au lait

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<p>Soften the gelatine sheets in a bowl of cold water.</p>
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<p>Heat 150ml cream and add Pure Via. Squeeze the gelatine between your hands and then stir into the cream. Mix to melt the gelatine then pour in the rest of the cream, mix again. Pour mixture into pretty glasses and refrigerate for at least 2 hours For the coulis.</p>
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<p>Wash and pit the apricots. Cut them into pieces, then put into a mixer with ten leaves of rosemary, Pure Via® and water. Blend until smooth. Pass it through a fine strainer to remove rosemary leaves. Place coulis in the refrigerator.</p>
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<p>Just before tasting, pour coulis onto the panna cotta.</p>
<p>Message for the chef: You can flavour the panna cotta by infusing vanilla, cardamom, or fresh herbs when heating the cream.</p>
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Panna cotta with apricot coulis infused with rosemary

<p>Preheat the oven to 210°C/190°C fan/Gas 6. Line two baking sheets with non-stick baking paper.</p>


<p>Sift the flour into a large mixing bowl, and using your finger-tips, rub the margarine into the flour until it resembles breadcrumbs. Add the Pure Via® Caster Sugar and orange zest.</p>


<p>Pour the milk into the mixture (reserving 1 tbsp) and combine until the mixture comes together.</p>


<p>Roll out the dough to approximately 1” thickness and cut out the scones using a 2-2” cutter (or alternatively use a jam jar in place of this).</p>


<p>Transfer the scones to baking sheets and brush with the remaining milk. Bake in the oven for 10-15 minutes, or until golden brown.</p>


<p>Remove from the oven and cool on a wire rack for 20-30 minutes before serving.</p>


<p>A low sugar tea-time treat to make with the family.</p>


No added sugar zesty orange scones

<p>Preheat the oven to 190°C/175°C, Gas Mark 5. Prepare a muffin tin with muffin cases, and set aside.</p>


<p>Place the bananas in a large bowl and mash with a fork until there are no large lumps and the mixture is a gooey consistency.</p>


<p>Add the rolled oats, fat-free Greek yogurt and skimmed milk to the mashed bananas, then stir until fully incorporated. Add the Pure Via® Brown Sugar and stir until combined.</p>


<p>Fold the blueberries into the banana oat mixture. Scoop the mixture into the prepared muffin tin, filling each case to the top.</p>


<p>Bake for 20 minutes until just starting to brown on top and a stick inserted into the centre comes out clean. Serve warm, or allow to cool completely and store for up to a week in the fridge in an air-tight container.</p>


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<p>The perfect hearty snack you can feel good about. Low-fat and full of juicy blueberries, these baked oatmeal bites will keep you satisfied in the house or on the go.</p>


No added sugar baked blueberry oatmeal bites

<p>For Marinade, whisk together all ingredients until blended. Reserve 50ml for later use.</p>


<p>For Salmon, place fillets in a resealable plastic bag. Pour Marinade over fillets. Place on plate and refrigerate up to 1 hour.</p>


<p>Preheat broiler on High. Spray broiler pan with cooking spray. Remove fillets from Marinade and lay on pan, skin side down. Discard Marinade.</p>


<p>Broil salmon 4 to 6 inches from heat source 8 to 10 minutes or until fish flakes easily with a fork. Do not turn during cooking.</p>


<p>Meanwhile, for Salad, toss spinach and tomatoes with reserved Marinade. Divide salad evenly between 4 plates. Top each with 1 salmon fillet and add a squeeze of lemon if desired.</p>


<p>Give yourself a B12 boost with this flavor-filled meal that’s just as healthy as it is delicious.</p>


Marinated salmon spinach and tomato salad

<p><strong>You will need small wooden skewers, soaked for 30 mins to prevent burning.<br />
</strong>First mix together the marinade together, taste and season some more if needed. Put to one side.</p>


<p>Add the fish to the marinade and mix so each piece gets really well coated then thread them tightly onto the skewers along with a tomato and the fennel. Pour any remaining juice over the skewers.</p>


<p>Sit them in a roasting tin then put them in the oven for about 15-20 minutes, turning them half way. Remove and serve straight away with a lemon wedge for squeezing over if you wish.</p>


<p>A hot and sweet marinade elevates the flavour of the fish.</p>


Marinated fish kebabs

<p>Preheat the oven to 175°C/150°C, Gas Mark 3. Grease a 23 cm round springform cake tin with a little of the low-fat margarine, then set aside.</p>


<p>Spread the remaining margarine on one side of each bread slice and cut the slices of bread in half diagonally, then set aside. Pour the custard into a liquid measuring cup or bowl and stir in the Pure Via® 100% Xylitol to combine. Put 450g of the raspberries into a bowl and lightly mash the berries with a fork until the mixture is spreadable, then set aside the other 50g of whole raspberries.</p>


<p>In your prepared cake tin, arrange 5-6 of the buttered triangles of bread in an even layer on the bottom. Spread a layer of the mashed raspberry mixture onto the bread and pour just enough of the custard mixture over the bread to lightly saturate the slices. Add another 5-6 triangles of bread on top, continue the layering process until all the slices of bread and all of the berry mixture have been used, but save a bit of custard. Make sure the top layer is just bread with no berry spread.</p>


<p>Top the layered bread pudding with the remaining custard and the whole raspberries. Put into the preheated oven and bake for 40-45 minutes until the bread is light brown and the custard is set in the centre. Set aside to cool for 20 minutes before serving.</p>


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<p>Satisfy your sweet tooth guilt-free with this low-fat Pure Via® 100% Xylitol sweetened bread and butter pudding. Tart raspberries are the perfect compliment to the creamy custard in this easy summer dessert, making you wish the whole thing was a single serving size.</p>


Low sugar raspberry bread and butter pudding

<p>Preheat oven to 180°C/160°C Fan/Gas 6. Grease a 22cm (8.6 x 4”) bundt tin.</p>


<p>Sift the flour and cocoa powder into a large bowl and stir through the Pure Via® Sweet Granules.</p>


<p>Blitz the cooked beetroot in a blender until smooth. Once blended, pulse in the eggs, one at a time, and finish off by adding the yogurt.</p>


<p>Fold the wet mix through the dry mix, making sure it’s well mixed and there are no dry patches. Pour the mixture into the cake tin, then bake in the middle of the oven for 40-45 mins until a skewer comes out clean when inserted into the centre of the cake.</p>


<p>Remove the cake from the oven, then leave to cool for 5-10 mins before turning the tin upside down to release the cake.</p>


<p>If using the dark chocolate drizzle, melt the chocolate either in a microwave (in short bursts) or over a pan of barely simmering water in a heat resistant bowl. Once the chocolate is melted, use a spoon to drizzle it over the cooled cake.</p>


<p>This moist and delicious cake is full of nutrients and low in sugar.</p>
