Berry Yoghurt Slice

Ingredients

200g butternut biscuits crumbs
2 tablespoons (40g) Butter, melted
3 cups Vanilla Yogurt
1 tablespoon gelatine, dissolved in 1/4 cup boiling water
2 sachets (16g) diet berry flavoured jelly
2 cups boiling water


Instructions

1. Combine biscuit crumbs and butter and press into a 28 cm x 18 cm lamington pan.

2. Combine yogurt and gelatine and pour over the prepared based. Chill for 1-2 hours or until set.

3. Dissolve jelly in boiling water, allow to cool to room temperature. Pour jelly over set yogurt and chill until set. Cut into 15 slices to serve.

Lemon curd

Ingredients

1. 3 egg yolks

2. Finely grated zest of 1 lemon

3. Lemon juice 1/4 cup

4. Sugar 1/2 cup

5. Vanilla extract 1 teaspoon

6. Butter 4 tablespoons (cut into small pieces)

Instructions

1. In a double boiler, mix yolks, zest, lemon juice, sugar, and vanilla extract together.

2. Whisk over gently simmering water until mixture becomes thick and opaque, about 8-10 minutes.

3. Take off of heat, and stir in butter, one piece at a time, until well incorporated.

4. Chill and serve.

Tips

* Use unsalted butter

Chocolate Meringues

Ingredients

1. 1 egg white

2. white vinegar ½ teaspoon

3. caster sugar 1/3 cup

4. Cocoa powder, Sifted 2 teaspoons

5. flaked almonds, toasted ¼ cup

Instruction

1. Preheat oven to 90°C conventional.

2. Beat egg white, vinegar and caster sugar in small bowl with electric mixer for about 10 minutes or until sugar has dissolved. Fold in cocoa.

3. Line an oven tray with baking paper. Place teaspoonsful of mixture onto oven tray and sprinkle with almonds. Bake for 55 minutes and allow to cool in oven.

Tips

* It is important to whip the egg whites in a small bowl to achieve maximum volume.

* Makes 20 tiny meringues

White chocolate & Sour cream cupcakes

Ingredients

1. Plain flour (all purpose) 2 cups

2. White sugar 1 2/3 cups

3. Salt 1/4 tsp

4. White chocolate 125 grams or 4 oz

5. Water 1/2 cup

6. Butter 125g or 1/2 cup

7. Sour cream, (at room temperature) 1 cup

8. Vanilla extract 1 tsp

9. Baking soda 1 1/2

10. Eggs 2

Instruction

1. Preheat oven to 180 C (350 F).

2. Line 2 12 capacity muffin trays with cupcake liners.

3. In mixer, combine flour, sugar and salt.

4. Melt chocolate with butter and water. Allow to cool slightly.

5. Add melted chocolate mixture to flour mixture and mix lightly.

6. Add sour cream, vanilla, baking soda and eggs and beat for 2 minutes.

7. Divide batter evenly into cupcake liners and bake for 20 - 25 minutes or until toothpick comes out clean.

8. Allow cupcakes to cool completely before frosting.

Tips

* Make sure that you fill the cupcake liners only half way as the cupcakes rise a lot during baking. Otherwise you will get the cupcakes overflowing and even worse they will sink in the middle. What you will get if you fill half way is a really nice flat cupcake surface which is perfect if you like decorating you cupcakes with fondant.

Easy Mint Chip Ice Cream

Ingredients

1. Sweetened Condensed Milk 1 can

2. Water 30 ml

3. Peppermint extract 1 ml

4. Green food coloring 3 drops

5. Whipping Cream,(whipped) 480 g

6. Miniature Semisweet Chocolate Chips 200 g

Instruction

1. In a large bowl, combine milk, water, extract and food coloring. Fold in whipped cream and chocolate chips. Pour into a foil-lined 9-in. x 5-in. x 3-in. loaf pan. Cover and freeze for 6 hours or until firm. Lift out of the pan and remove foil.

Mini Cheese Cake

Ingredients

1. Vanilla Wafers 170 g

2. Cream Cheese 225 g

3. Egg 1

4. Vanilla Extract 1/2 tsp

5. White Sugar 75 g

6. Cherry Pie Filling 300 g

Instructions

1. Preheat oven to 350 degrees F ( 175 degrees C ), Line miniature cake tins with miniature paper liners.

2. Crush the vanilla wafers and place 1/2 tbsp of the crushed vanilla wafers into the paper lined miniature cake tins.

3. Cream together with an electric mixer the cream cheese, sugar, egg and vanilla, Fill each miniature cake liner with this mixture, almost to the top.

4. Bake at 350 degrees F ( 175 degrees C ) for 15 minutes, cool and then top with a teaspoonful of cherry pie filling.

Tips

* Can use any other flavour of pie filling.

* Can use hand whisk instead of electric mixer.

* Serves 24 individual cakes.