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The Cake, Bake and Sweets Show Edition
Equal at a Glance About Us As Australia’s No. 1 low calorie sweetener, Equal knows the importance of providing a great sweet tasting solution for our customers, and we believe you can enjoy all the sweet things in life… without all the calories, of course! For over 30 years, Equal has proudly been a part of "sweet moments" around the world, with millions of people enjoying the sweet taste of Equal in the familiar blue pack to sweeten their favourite drinks, fruits, cereals and recipes. Equal has now expanded its portfolio to include a low calorie sweetener which can be used in caking, baking and dessert making!
Equal Products We aim to provide customers with choice and convenience with our range of low calorie sweeteners including tablets, sachets and now the return of Equal Spoonful in an easy-pour jar, making it even easier to use Equal in place of sugar, whatever the occasion.
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Equal At A Glance
Recipes 4
Peanut Butter and Banana Cupcakes
For more information on our current range, please visit: www.equalchoice.com.au/products
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White Chocolate and Raspberry Cupcakes
Cooking with Equal
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Lemon Meringue Pie
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Blueberry Ricotta Cheesecakes
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New York Cheesecake
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Cinnamon, Raspberry and Pear Scrolls
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Coconut and Lime Cake
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Chocolate Fudge Brownies
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Salted Chocolate and Peanut Slice
Equal is a great option for those looking for guilt-free ways to indulge in sweet treats and dessert favourites. In cooking, it is important to remember that Equal doesn’t always behave exactly like sugar. Equal works best in recipes that don’t require high temperature or prolonged cooking times. Equal does not brown, caramelise or act as a raising agent like sugar and therefore, works best in recipes where its main purpose is to provide sweetness such as cheesecakes, mousses, parfaits and slices. To make this easier, we’ve provided a selection of specially developed recipes using Equal to start you on your low calorie cooking journey.
Chef’s Tips: · Use milk to glaze the tops of cakes or muffins which require browning · Substitute plain flour for self-raising flour when using Equal · When creating a batter, mix eggs, milk and other liquids together, then add the Equal in last to avoid separation of the mixture. · Equal can also be used to reduce calories in savoury recipes and works well in marinades, glazes and dressings.
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Peanut Butter & Banana Cupcakes MAKES 10 1/2 cup crunchy peanut butter
CREAM CHEESE FROSTING
2 Tbsp extra virgin olive oil
250g block light cream cheese
3/4 cup EQUAL SPOONFUL
1/3 cup EQUAL SPOONFUL
1 tsp vanilla essence
1/2 tsp finely grated lemon rind
2 eggs, lightly beaten
crushed peanuts nuts, to decorate
1 large ripe banana, mashed
silver cacheous, to decorate
1 cup self-raising flour
dark chocolate curls, to decorate
1/4 cup buttermilk 1 Preheat oven to 180째C. Line 9 holes of a 12 hole 1/3 cup capacity muffin tray with paper cases. 2 Put peanut butter, oil, EQUAL and vanilla in a large bowl and beat with an electric hand beater until well combined. Beat in eggs, one at a time. Gently fold in half the flour. Stir in buttermilk, and remaining flour, stirring until just combined. 3 Spoon batter evenly into prepared holes and smooth surface using the back of a spoon. 4
4 Bake for 15-20 minutes, or until
cooked when tested with a skewer. Set aside to cool for 10 minutes then transfer to a wire rack to cool completely. 5 To make frosting, put all ingredients into a large bowl and beat with an electric hand beater until light and fluffy. Put into piping bag and pipe small mounds of frosting onto the centre of each cupcake. Decorate with peanuts, cacheous and chocolate.
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White Chocolate & Raspberry Cupcakes MAKES 12 1 ½ cups self-raising flour 1 tsp baking powder 1 cup oatbran ¾ cup EQUAL SPOONFUL 140g tub apple & strawberry puree 1 cup fat free vanilla yoghurt 1 egg, lightly beaten 2 tbsp light in flavour extra virgin olive oil 150g frozen raspberries
extra EQUAL SPOONFUL
1. Preheat oven to 180°C. Line a 12 hole 1/3 cup capacity muffin tray with paper cases.
with a skewer. Set aside to cool for 10 minutes then transfer to a wire rack to cool completely.
2. Sift flour and baking powder into a large bowl. Stir in oatbran and EQUAL. In a second large bowl whisk together apple and strawberry puree, yoghurt, egg and oil. Stir in dry ingredients and mix to combine. Add raspberries and gently fold through.
5. To make icing, combine milk and equal in a medium bowl and set aside. Put butter into a large bowl and beat with electric hand beaters until soft and fluffy. Stir chocolate into milk mixture then add to butter. Beat until well combined.
3. Spoon mixture evenly into prepared holes (approx. a heaped ¼ cupful of mixture in each). 6
WHITE CHOCOLATE ICING 200g unsalted butter, chopped, softened 1 ½ cups EQUAL SPOONFUL 50g white chocolate melts, melted 1 Tbsp milk fresh raspberries, to decroate
4. Bake for 25 minutes or until golden and cooked when tested
6. Spoon icing into a piping bag fitted with a 1cm star nozzle. Pipe icing ontop of cooled cupcakes. Decorate with fresh raspberries and dust with a little extra EQUAL.
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Lemon Meringue Pie
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Serves 8 2 sheets frozen shortcrust pastry, partially thawed
1 ½ cups EQUAL SPOONFUL
LEMON FILLING 2 ¼ cups water ½ cup lemon juice ½ cup cornflour 2 eggs 2 egg whites 1 tsp finely grated lemon zest
MERINGUE TOPPING 3 egg whites ¼ tsp cream of tartar 2/3 cup EQUAL SPOONFUL
40g butter, chopped yellow food colouring, to tint
1 Preheat oven to 220ºC. Grease a 30cm x 8cm rectangular loosebottomed fluted tart tin with cooking oil spray. Line base and sides of tin with pastry sheets, slightly overlapping at the join.Use a small knife to trim off excess overhanging pastry. Pierce the base of the pastry with a fork several times. Line with a sheet of baking paper and fill with baking weights or raw beans or rice. Bake in a preheat oven for 10 minutes. Remove paper and weights, beans or rice and bake for a further 4-5 minutes or until pastry is light golden. Cool on a wire rack.
and half the hot lemon cornflour mixture until smooth. Return to saucepan and whisk until combined. Cook, stirring constantly over medlow heat for 1 minute. Remove form heat and stir in butter. Add afew drops of food colouring to tint yellow. Pour mixture into prepared pastry.
2 To make lemon filling, combine water, lemon juice and cornflour in a medium saucepan over mediumhigh heat. Bring to the boil, stirring constantly.
5 Spoon meringue into a piping bag fitted with a plain 1cm round nozzle. Pipe peaks of meringue onto hot lemon filling to cover filling completely. Bake for 3 minutes until lightly browned. Set aside to cool to room temperature then transfer to fridge to cool completely. Serve.
3 Meanwhile put eggs, egg whites and lemon zest into a large bowl and whisk until smooth. Whisk in EQUAL
4 To make meringue topping, put egg whites in the bowl of an electric mixer and beat on high until foamy. Add cream of tartar and and beat till soft peaks. Gradually add EQUAL 1 Tbsp at a time, beating well after each addition until stiff peaks form.
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Blueberry Ricotta Cheesecakes MAKES 6 2 cups (500g) light smooth ricotta 1 1/3 cups EQUAL SPOONFUL 2 tsp finely grated lemon rind 2 tsp gelatine powder 2 Tbsp hot water 250g punnet blueberries 5 shredded wheatmeal biscuits, finely crushed lemon zest, to serve 1 Grease 6 holes of a 6 hole 他 cup capacity muffin tray. Line bases with baking paper. 2 Put ricotta, EQUAL and rind into a large bowl.
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3 Combine gelatine and water in a small bowl and set aside for 5 minutes. Microwave on high for 15 secoonds or until gelatine has dissolved. Add to ricotta mixture and stir until well combined, and then fold in half the blueberries. Spoon evenly into prepared holes.
4 Sprinkle with biscuit crumbs and smooth with the back of a spoon. Refrigerate for 4 hours, or overnight until cheesecakes have set. 5 Run a spatula or pallette knife around the edge of each cake and invert onto a chopping board. 6 Serve cheesecakes topped with lemon zest and remaining blueberries. 11
New York Cheesecake SERVES 12 ½ 125g punnet blueberries ½ 250g punnet strawberries, quartered ½ 125g punnet raspberries Equal spoonful, to dust CRUST 40g natural vanilla ice-cream wafers, made into crumbs 80g butter, melted 2 Tbsp EQUAL SPOONFUL 3 x 250g blocks cream cheese 1 Preheat oven to 160ºC. Grease the base and sides of a 20cm round spring-form pan and line the base and sides with baking paper. To make the crust, combine wafer crumbs, butter and EQUAL in a large bowl. Press mixture into the base of prepared tin and smooth surface. Bake for 8 minutes. Set aside to cool on a wire rack whilst preparing cheesecake filling.
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2 To make filling, put cream cheese and EQUAL into a large bowl and beat with an electric mixer on high speed until smooth and fluffy. Add eggs, egg whites and cornflour and beat again until well combined. Add sour cream and vanilla and gently fold to combine. Spoon mixture ontop of cooled wafer base and smooth surface. Transfer
FILLING ¾ cup EQUAL SPOONFUL 2 eggs 2 egg whites 2 Tbsp cornflour 1 cup light sour cream 1 tsp vanilla extract RASPBERRY SAUCE 1 cup frozen raspberries, thawed 1 Tbsp lemon juice ¼ cup EQUAL SPOONFUL cake to an oven tray. Bake for 45 minutes or until centre of cake is almost set. Remove cheesecake from oven and set aside to cool to room temperature on a wire rack. Cover and refrigerate for 2 hours or overnight to chill. 4 To make sauce, put raspberries, juice and EQUAL into a belnder or food processor and pulse until smooth. Strain through a fine sieve into a small bowl. Refrigerate until ready to serve. 5 Use a spatula to loosen cake edges from pan and remove cake from tin. Transfer to a serving plate. Top with berries and dust with a little EQUAL. Serve raspberry sauce on the side to drizzle as desired. 13
Cinnamon, Raspberry and Pear Scrolls SERVES 10 80g (1/2 cup) wholemeal plain flour 75g (1/2 cup) plain flour 1/2 teaspoon ground cinnamon 1 teaspoon dried yeast 2 tablespoons EQUAL SPOONFUL 125ml (1/2 cup) lukewarm low-fat milk 2 teaspoons butter or reduced-fat sunflower spread, melted 1. Put the flours, cinnamon, yeast and EQUAL in a medium bowl. Stir well. Add the milk and use a flat-bladed knife to mix until just starts to come together. Turn out onto a lightly floured surface and bring together to form a ball. Knead dough for 5-10 minutes or until smooth and the dough bounces back when you push a finger into it. Transfer to a bowl. Cover with a piece of plastic wrap and a clean tea towel. Set aside in a warm, draught-free place for 1 1/2 hours, or until doubled in size. 2. Line a baking tray with baking paper. Use your fist to punch down the dough until it returns to its original size. Use a rolling pin to roll out on a lightly floured surface until a 25 x 30cm rectangle. Brush the dough with most of the spread. Sprinkle over the raspberries, cinnamon and 2 tablespoons of the extra EQUAL.
Tip – Keep scrolls in an airtight container for up to 2 days or wrap individual portions in plastic wrap and place in resealable freezer bags. Freeze for up to 3 months.
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80g (2/3 cup) fresh or frozen raspberries, defrosted, roughly chopped 1 large ripe pear, peeled, cored, finely chopped 1/4 cup Equal SPOONFUL, extra 1/2 teaspoon ground cinnamon
3. Starting from one of the long sides, roll up dough tightly to enclose the filling. Cut the roll into ten even-sized pieces. Arrange the scrolls in a circular pattern, placing 8 around the outside and two in the centre, to form a flower shape, leaving 1-2cm between each scroll. Cover with a clean tea towel and set aside for 30 minutes to rise again. 4. Preheat oven to 170 C (fan-forced). Brush the scrolls with the remaining spread and Bake for 20-25 minutes or until the dough is cooked through and light golden. Sprinkle over the remaining EQUAL. Set aside on the tray to cool for 20 minutes before serving.
Coconut & Lime Cake SERVES 12 Cooking spray 50g butter or margarine 2 limes, zest finely grated 2 tablespoons freshly squeezed lime juice 3/4 cup EQUAL SPOONFUL 35g (1/3 cup) desiccated coconut 2 x 50g eggs 1 Preheat oven to 170 C (fan-forced). Spray a 20cm (base measurement) round cake pan with cooking spray. Line the base and side with baking paper. 2 Put the spread, lime zest, lime juice, EQUAL and coconut into a small saucepan. Heat over medium heat, stirring occasionally, or until hot. Pour into a large bowl and set aside for 15 minutes to cool. Whisk in the eggs, buttermilk, vanilla essence and coconut essence. 3 Combine the flours in a medium bowl. Add to the EQUAL mixture and mix until well
310ml (1 1/4 cups) buttermilk 1 teaspoon vanilla essence 1/2 teaspoon coconut essence 120g (3/4 cup) wholemeal self-raising flour 75g (1/2 cup) self-raising flour 2 eggwhites (from 50g eggs) Extra EQUAL SPOONFUL, to serve (optional) combined. Using electric beaters whisk the eggwhites until soft peaks form. Fold into the cake batter. Spoon mixture into the lined pan. Smooth the surface. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. 4 Set aside in the pan for 15 minutes before turning out onto a wire rack to cool completely. Sprinkle with EQUAL to serve, if you like. Tip – Keep in an airtight container in the fridge for up to 4 days. 15
Chocolate Fudge Brownies SERVES 12 Cooking spray 1 1/2 cups EQUAL SPOONFUL 80g (3/4 cup) cocoa powder, sifted 200g low-fat vanilla yoghurt 125ml (1/2 cup) skim milk 1 Preheat oven to 170 C (fan-forced). Spray a 4cm deep, 16 x 26cm (base measurement) slab pan with the cooking spray. Line the base with baking paper, allowing the paper to overhang the sides. 2 Put the EQUAL, cocoa powder, yoghurt and milk in a small saucepan. Whisk over low heat until mixture is well combined. Set aside for 10 minutes to cool slightly.
2 just ripe bananas, mashed until smooth 3 x 50g eggs, lightly whisked 50g (1/3 cup) self-raising flour 40g (1/4 cup) wholemeal self-raising flour Vanilla ice-cream, to serve (optional) well combine. Add the flours and mix until well combined. Pour into the lined pan. 4 Bake for 20 minutes or until just set. Set aside in the pan for 15-20 minutes before transferring to a wire rack to cool completely. Cut into 12 pieces. Tip – Keep in an airtight container in the fridge for up to 1 week.
3 Add the eggs to the cocoa mixture. Whisk
Salted Chocolate and Peanut Slice MAKES APPROX. 12 SQUARES ½ cup EQUAL SPOONFUL 1 cup of extra virgin coconut oil 1 cup of raw cacao 1 Tbsp rice malt syrup 1 ½ cups raw cashews, soaked in water overnight 1. In a small saucepan, gently melt the EQUAL, coconut oil, raw cacao and rice malt syrup over a low heat, stirring until smooth. Take off the heat and pour half of the mixture into a small baking dish or container lined with baking paper (1L oblong container). Place in the freezer and allow to set for at least 10 minutes. Set the remaining half mixture aside.
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2. Then, blitz the cashews, vanilla & EQUAL in a food processor until a smooth paste forms. Remove chocolate layer out of the freezer and spread nut mixture over the chocolate base. Place back into the freezer.
1 tsp organic vanilla essence 1 tsp EQUAL SPOONFUL ¾ cup crunchy peanut butter 1 generous pinch of sea salt (to top with)
3. Wipe the food processer clean and then blitz the peanut butter until soft and easy to spread. Remove chocolate and nut layers out of the freezer and spread peanut butter over the nut layer and place back in the freezer, for around 10 minutes. 4. Pour the remaining chocolate mixture over the top of the layers and place in the fridge to set for at least 4 hours. 5. Slice into rectangles, dust with extra cacao and sea salt. Store in an airtight container in the fridge.
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Notes
EQUAL. Australia’s number one sweetener. 18
GET SWEET SMART. FOR MORE INFORMATION ON OUR PRODUCTS AND RECIPES VISIT OUR WEBSITE AT WWW.EQUALCHOICE.COM.AU.
! WhIeN A n id
Kitc Mixer
KitchenAid KSM156 Platinum Stand Mixer Enter our exclusive ‘Cake, Bake and Sweets Show’ Competition for your chance to win a KitchenAid KSM156 Platinum Stand Mixer valued at $849. How To Enter: 1. Visit our iPad station at the Equal stand or go on www.getsweetsmart.com.au/ 2. Fill in your details on the e-form 3. Submit to enter the draw. To view the competition Terms and Conditions, please visit: www.getsweetsmart.com.au/termsandconditions