Kitchen
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SO MAC ESPRES D AT $1000 VALUE c k p ag e f o r
Sweet Treats
Contents 3 Equal At A Glance
Recipes 6 Peanut Butter and Banana Cupcakes 7 White Chocolate and Raspberry Cupcakes 10 Ginger Moments 11 Chocolate Fudge Brownies 12 Salted Chocolate and Peanut Slice 13 Cinnamon, Raspberry and Pear Scrolls 14 Coconut and Lime Cake 15 Apple Pecan & Dried Fruit Loaf 16 Mango and Mint Daiquiris 17 Mixed Berry Mojito 2
Notes
Equal at a Glance About Us
Equal Products
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!
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.
Cooking with Equal 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 Tip ● 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 savory recipes and works well in marinades, glazes and dressings. 3
For more information on our current range, please visit: www.equalchoice.com.au/products
BakingTip One cup of Equal Spoonful is equal to one cup of sugar
1 tsp of Equal spoonful
1 TBS of Equal spoonful
1 cup of Equal spoonful
1 tsp of sugar
1 TBS of sugar
1 cup of sugar
*This product is much lighter in weight than sugar. Be mindful that it does not measure gram for gram, please check measurements when substituting Equal for sugar in recipes.
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Peanut Butter & Banana Cupcakes MAKES 10 ½ cup crunchy peanut butter
CREAM CHEESE FROSTING
2 Tbsp extra virgin olive oil
250g block light cream cheese
¾ cup EQUAL SPOONFUL
cup EQUAL SPOONFUL
1 tsp vanilla essence
½ tsp finely grated lemon rind
2 eggs, lightly beaten
crushed peanuts, to decorate
1 large ripe banana, mashed
silver cacheous, to decorate
1 cup self-raising flour
dark chocolate curls, to decorate
¼ cup buttermilk 1. Preheat oven to 180°C. Line 10 4. Bake for 15-20 minutes, or until holes of a 12 hole muffin tray with cooked when tested with a skewer. Set aside to cool for 10 minutes paper cases. 2. Put peanut butter, oil, EQUAL and then transfer to a wire rack to vanilla in a large bowl and beat with 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 3. Spoon batter evenly into frosting onto the centre of each prepared holes and smooth surface cupcake. Decorate with peanuts, cacheous and chocolate. using the back of a spoon. 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.
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White Chocolate & Raspberry Cupcakes MAKES 12 1 ½ cups self-raising flour
WHITE CHOCOLATE ICING
1 tsp baking powder
200g unsalted butter, chopped, softened
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
1 ½ cups EQUAL SPOONFUL 50g white chocolate melts, melted 1 Tbsp milk fresh raspberries, to decorate extra EQUAL SPOONFUL
150g frozen raspberries 1. Preheat oven to 180°C. Line holes of a 12 hole muffin tray with paper cases. 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. 3. Spoon mixture evenly into prepared holes (approx. a heaped ¼ cupful of mixture in each).
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4. Bake for 25 minutes or until golden and 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 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. 6. Spoon icing into a piping bag fitted with a 1cm star nozzle. Pipe icing on top of cooled cupcakes. Decorate with fresh raspberries and dust with a little extra EQUAL. 8
Ginger Moments MAKES 32 MOMENTS 1 cup plain flour
CREAM CHEESE FILLING
½ cup self-raising flour
125g light cream cheese
1 cup EQUAL SPOONFUL
2 tbsp EQUAL SPOONFUL
1 tbsp ground ginger
1 tsp ground ginger
½ tsp mixed spice
¼ tsp grated orange rind
80g butter, melted
½ tsp drops vanilla essence
1 tbsp treacle, warmed 1 egg 1 tbsp low fat milk 1 tbsp fined chopped glace ginger 1. Preheat oven to 180°C. Line 3 oven with a fork. Bake for 12-15 minutes trays with baking paper. or until golden brown. Allow to cool on a wire rack. 2. Put flours, EQUAL and spices into a large bowl and stir until 3. Meanwhile, to make cream combined. In a second large bowl cheese filling put all ingredients into combine butter, treacle, egg and a large bowl. Beat with an electric milk. Add glace ginger then add to hand beater until smooth. dry ingredients and mix until a firm 4. Once biscuits have cooled, dough forms. Roll teaspoonfuls of sandwich biscuits together with a mixture into balls and arrange on little filling. Serve prepared trays. Press down gently
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Chocolate Fudge Brownies SERVES 12 Cooking spray
2 just ripe bananas, mashed until smooth
1 ½ cups EQUAL SPOONFUL
3 x 50g eggs, lightly whisked
¾ cup cocoa powder, sifted
¾ cup self-raising flour
200g low-fat vanilla yoghurt
¼ cup wholemeal self-raising flour
125ml (½ cup) skim milk
Vanilla ice-cream, to serve (optional)
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.
3. Add the eggs to the cocoa mixture. Whisk well to combine. Add the flours and mix until well combined. Pour into the lined pan.
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.
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.
Salted Chocolate and Peanut Slice MAKES APPROX. 12 SQUARES ½ cup EQUAL SPOONFUL
1 tsp organic vanilla essence
1 cup of extra virgin coconut oil
1 tsp EQUAL SPOONFUL
1 cup of raw cacao
¾ cup crunchy peanut butter
1 tbsp rice malt syrup
1 generous pinch of sea salt (to top with)
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.
3. Wipe the food processor 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. 12
Cinnamon, Raspberry and Pear Scrolls SERVES 10 ½ cup wholemeal plain flour ½ cup plain flour ½ teaspoon ground cinnamon 1 teaspoon dried yeast 2 tsp EQUAL SPOONFUL 125ml (½ cup) lukewarm low-fat milk 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 ½ 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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2 tsp butter or reduced-fat sunflower spread, melted cup fresh or frozen raspberries, defrosted, roughly chopped 1 large ripe pear, peeled, cored, finely chopped ¼ cup Equal SPOONFUL, extra ½ 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
1 ¼ cups buttermilk
50g butter or margarine
1 teaspoon vanilla essence
2 limes, zest finely grated
½ teaspoon coconut essence
2 tbsp freshly squeezed lime juice
¾ cup wholemeal self-raising flour
¾ cup EQUAL SPOONFUL
½ cup self-raising flour
cup desiccated coconut
2 eggwhites (from 50g eggs)
2 x 50g eggs
Extra Equal Spoonful, to serve (optional)
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.
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.
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 combined.
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. 14
Apple Pecan & Dried Fruit Loaf SERVES 12 2 Granny Smith apples
2 cups self-raising flour
1 cup EQUAL SPOONFUL
1 teaspoon ground mixed spice
cup canola oil 80g soft butter or canola spread 3 eggs
1 teaspoon bicarbonate soda ½ cup mixed dried fruit chopped pecans
½ cup low-fat milk 1. Preheat oven to 180˚C. Grease a 10cm x 20cm loaf tin. Line base and sides with baking paper. 2. Peel and coarsely grate the apple and discard the core. 3. Combine the EQUAL, oil, canola spread, eggs and milk in a blender or food processor and blend until smooth. transfer to a large bowl.
4. Sift the flour, spice and bicarbonate soda over the egg mixture and stir with a spoon until combined. Stir in the dried fruit and apple. 5. Spoon the mixture into the tin and sprinkle with the pecans. Bake for 30 minutes or until lightly browned and firm in the centre. Turn onto a wire rack to cool.
Mango and Mint Daiquiris SERVES 4 400g frozen diced mango, partially thawed
2 cups ice cubes
1 cup EQUAL SPOONFUL
mango slithers, to garnish
1 Tbsp mint leaves
mint leaves, to garnish
2 Tbsp lime juice
pomegranate seeds, to garnish (optional)
2 cups (500ml) 100% apple and mango juice 1. Put EQUAL, mango, mint, lime juice, apple and mango juice and ice into a blender. Process until ice is finely crushed.
**COOKS TIP: This recipe tastes great made with fresh strawberries and substituting the apple and mango juice for apple and strawberry juice.
2. Serve immediately in chilled cocktail glasses. Garnish with a slither of mango, sprig of mint and scatter of pomegranate. 15
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Mixed Berry Mojito SERVES 4 8-12 fresh mint leaves
500ml soda water
12 blueberries
lime slices, to garnish
12 fresh red raspberries
mint sprigs, to garnish
2 Tbsp fresh lime juice 1 Tbsp EQUAL SPOONFUL or 2 Equal NEXT sachets 1. Put mint and berries into a large glass pitcher or jug. Use the end of a rolling pin to lightly squash berries.
3. Add ice to pitcher or jug with a few slices of lime. Top with soda water and garnish with mint sprigs and lime slices.
2. Combine lime juice and Equal in a small jug and add to berries, stirring until combined.
EQUAL. Australia’s number one sweetener. 17
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GET SWEET SMART. FOR MORE INFORMATION ON OUR PRODUCTS AND RECIPES VISIT OUR WEBSITE AT WWW.EQUALCHOICE.COM.AU.
WIN! Sunbea m
Espres Machinso e
Sunbeam EM7000 Cafe Series Espresso Machine SHARE YOUR EQUAL SWEET-SMART DAY AND WIN! • Major prize: Sunbeam Cafe Series® Espresso Machine valued at $1000 • Plus 19 Equal gift packs to be won, valued at $20 each. HOW TO ENTER: 1. Take a photo / 1 minute (or less) video via your smartphone capturing your Equal Sweet-Smart day at The Rocks Aroma Festival. 2. Upload to Facebook, Twitter or Instagram and with the hash tag #GetSweetSmart. To view the competition Terms and Conditions, please visit: www.getsweetsmart.com.au/termsandconditions