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Foreword Our list of the best things about Christmas could go on but there’s nothing better than getting together in celebration with your loved ones during this festive season. They say food brings people together but the irresistable sweet treats that come with the festive season are more often than not calorie ridden! Why not create lower calorie versions of your traditional and beloved Christmas recipes? Here is a collection of recipes sweetened with Natvia so you can enjoy the sweeter things in life this season. Don’t forget, we have more delicious recipes for every occasion on www.sweeterlifeclub.com The Sweeter Life Club Team wishes you and your family a Merry Christmas and a Happy New Year!
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Tips for a Stress Free (and Sugar Free) Christmas. Get ready foron as the festive se
Plan Ahead. In the lead up to Christmas, any spare moment is precious. Make the most of your time by planning ahead. By being prepared or simply writing lists, you’ll breeze through the festive season.
be tricky With the Festive Season upon us, we all know that it can rush. mas Christ mad to avoid gaining a few pesky kilos during the getfamily rts, conce mas Between the office parties, kids’ Christ interesting for togethers and school holidays, things are bound to get tips to make few a are Here r. taske even the most coordinated multilife that little bit easier.
Bake a Treat to Take. Indulge sensibly by baking some sugar free goodies with Natvia to take to your next holiday party. It’s a great way to get the kids in the kitchen and teach them about nutrition.
Don’t Skip Meals.
Have Fun!
Skipping lunch to compensate for canapés and champagne with colleagues? That never ends well. Eating healthy and sensible meals throughout the day will stop you a over-indulging later, not to mention giving you the energy you need to make it through the day.
With so much to do during Christmas, it can be so easy to forget about what’s really important – looking after yourself and your family. Remember to take a break, get outside with the kids and enjoy your holidays!
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Method 1 Cream the melted butter and 200g of Natvia for approx. 10 minutes.
Lemon & Poppy Seed Bundt Cake
2 Add the eggs, followed by the flour, baking powder and lemon zest and beat together until well combined. Finally add the milk and beat until combined. Fold in the poppy seeds carefully. 3 Grease and flour the bundt tin (or mini bundt tins) and fill with 1kg of cake mix (70g per mini). 4 Bake at 165°C for about 45 minutes or unil a skewer comes out clean.
For the Soak
Ingredients
1 Heat the remaining 50g of Natvia and the juice of 2 lemons together until the Natvia has dissolved and the mix is simmering. Using a skewer, poke holes all over the cake and then brush the soak over the cake, allowing it to fill the holes made.
• 500g self raising flour • 2½ tsp baking powder • 250g Natvia • 50g poppy seeds • Zest of 4 lemons • Juice of 2 lemons • 200g melted butter • 480ml milk • 4 eggs
Recipe courtesy of Primrose Bakery
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PThis I P ’ Srecipe is courtesy of Pip C O O K I NofGPip’s Cooking School. Kerslake SFor C Hmore O O L information visit
www.pipscookingschool.com.au
Method
Pip’s Christmas Pudding
1 Combine fruit and liqueur in a large bowl. Add combined soda and water, mix well. Cover, stand overnight at room temperature. 2 Beat butter and Natvia in medium bowl with electric mixer until just combined (do not overbeat). 3 Add eggs, one at a time, beating only until combined between additions. Stir butter mixture into fruit mixture. Add in citrus peel and 2 tablespoons orange juice with 1 tablespoon of the juice from the soaked dates. 4 Stir in sifted flour and ginger, then breadcrumbs.
Ingredients • 250g chopped seeded dates (soaked to soften prior to chopping) • 250g dried currants • 120g sultanas • 120g raisins • 120g citrus peel • 80ml orange juice & 20ml cointreau combined • ½ teaspoon bicarbonate of soda • 1 tablespoon boiling water • 250g soft butter • 333g firmly packed Natvia
5 Boil for 6 hours medium heat and top up water when necessary. Or 1½ hours in a pressure cooker set onto medium /low heat once pressure comes up.
Method for preparing pudding for boiling 1 Grease pudding steamer (2¼ litre capacity). 2 Spoon mixture in. 3 Place 2 layers of baking paper and foil with a pleat folded into the centre, over the top of the steamer and secure with string. 4 Sit steaming basin on an upturned plate to ensure that it doesn’t move around in pan whilst cooking. 5 Keep boiling water about half way up the steamer.
• 4 eggs • 150g plain flour • 1 teaspoon ground ginger • 280g stale breadcrumbs 4
Mince Pies
Ingredients • 4 ½ cups (750g) sultanas • 4 ½ cups (750g) raisins, chopped
Method 1 Mix all ingredients except the pastry in large bowl and cover tightly with plastic wrap.
• 3 ½ cups (450g) dried currants
2 Store mixture in the fridge for 3 days before using, stirring mixture once a day.
• 3 cups (500g) seeded dates, chopped
3 Mixture can be kept covered in the fridge up to 6 months.
• 3 ½ cups (500g) seeded prunes, finely chopped
4 Cut sheets of short crust pastry into rounds and put into greased 12 hole tins.
• 2 large green skinned apples, peeled and grated • ⅔ cup (200g) Natvia Icing Mix • 2 tablespoons finely grated orange rind • 1 tablespoon mixed spice • 2 teaspoons ground cloves • ½ cup (125g) no added sugar plum jam • 1½ cups (375ml) brandy • 4 sheets of shortcrust pastry
5 Put mixture into pastry cases and top with small star shapes or any shape you would prefer and place on top of mixture. 6 Bake for 20 minutes at 180°C or until brown. 7 Put on wire rack to cool. 8 Dust with Natvia Icing Mix to serve.
PIP’S C O Orecipe K I N Gis courtesy of This SKerslake C H O O Lof Pip’s Cooking
Pip School.
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Method
Pip’s Gluten Free Christmas Cake
1 Place dried mixed fruit and 160ml brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally. 2 Preheat oven to 150°C. Lightly grease a 7cm deep, 20cm (base) round cake pan. Line base and side with double layer brown paper and baking paper (see tips). Using an electric beater, cream butter and Natvia in a large bowl until pale and creamy. Add eggs, one at a time, beating well after each addition. 3 Sift flours and spices over butter mixture. Add fruit mixture and stir until well combined. Press mixture into pan. Smooth surface. Decorate top with almonds. 4 Bake cake for 2 to 2 ¼ hours or until a skewer inserted into the centre comes out clean. Pour remaining brandy over hot cake. Allow to cool completely in a pan. 5 Place jam in a heatproof, microwave safe bowl. Microwave on HIGH (100%) for 30 seconds or until warm. Remove cake from pan and brush top with warm jam. Allow to set. Serve.
Ingredients • 850g dried mixed fruit • 250ml brandy • 150g butter, softened • 160g Natvia • 3 eggs, at room temperature • 150g gluten free plain flour
Tips • You will need to start this cake at least 1 day ahead. • Baking tips: Lightly grease cake pan. Line base and sides with double layer brown paper, then double layer baking paper, allowing a 6cm overhang at all sides. Position oven rack just below centre so cake sits in the centre of the oven.
• 35g gluten free self-raising flour • 2 teaspoons ground cinnamon • 1½ teaspoons ground nutmeg • ½ teaspoon ground cloves • 75g blanched almonds
PIP’S C O Orecipe K I N Gis courtesy of This SKerslake C H O O Lof Pip’s Cooking
Pip School.
• 60g no added sugar apricot jam 7
Christmas Chocolate Brownies
Method 1 Preheat oven to 160°C and line a medium (22cm x 22cm) square baking dish with baking paper. 2 Sift the cocoa into a medium bowl. Melt the butter over low heat. When the butter is melted add to the cocoa in a steady stream, stirring with a metal fork as you go. Continue to whisk until smooth. 3 Whisk the eggs and vanilla essence together. Add to the cocoa mixture in a steady stream, whisking with the fork as you go, until smooth. 4 Stir through Natvia until well combined. 5 Fold in the plain flour and stir gently until evenly and just combined. 6 Bake in the preheated oven for 25-30 minutes, or until firm to touch. Allow the brownies to cool in the tray before cutting and serving.
Ingredients • 125g butter • 45g cocoa powder • 3 eggs (60g) • 1½ teaspoon vanilla essence • 180g Natvia • 112g plain flour • 16 large strawberries
Method for topping 1 Rinse strawberries and cut the bottom flat to make easier for them to stand up. 2 In a mixing bowl, beat cream cheese, Natvia Icing Mix and vanilla extract until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. 3 Decorate ‘Santa Hats’ according to photo.
For the topping: • 225g cream cheese, softened • 40g Natvia Icing Mix • 1 teaspoon vanilla extract
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Christmas Spiced Currant Muffins By David L
Ingredients
Method
• 180g self-raising flour
1 Preheat the oven to 180ºC and line a 12 hole muffin tray. Sift the flour into a large bowl and add the cinnamon, mixed spice and ginger. Add the Natvia, weetabix, currants, and stir through.
• 6 Weetabix, crushed • 195g black or red currants (fresh or frozen) • 1 egg, lightly beaten • 42g butter, melted
2 Whisk together the egg, butter and milk in a jug. Add mixture to the dry ingredients and mix well. Spoon into the prepared muffin tray holes and bake for 30 minutes.
• 250ml milk • 1 teaspoon cinnamon • ½ teaspoon mixed spice • ½ teaspoon ground ginger • 60g Natvia 9
Natvia Condensed Milk Christmas Chocolate Truffles
Ingredients • 45g of Natvia
By Rebecca Whittred
• 80ml of boiled water • 3 tablespoons (60g) of butter, melted & cooled slightly. • 100g of sifted skim milk powder (full cream is also fine)
Method 1. Place boiled water into a bowl. Pour in Natvia and mix until dissolved.
Ingredients
Method
• 1 serving of Natvia Condensed Milk*
1 Get your food processor or blender and blend oats until coarse (keeping a few thicker pieces here and there).
• 90g desiccated unsweetened coconut and some extra for rolling • 90g wholegrain oats, lightly processed/blended • 1 tablespoon unsweetened cocoa powder
2 Place oats into a large bowl with coconut, cocoa powder and Natvia Condensed Milk. 3 Mix together until well combined. 4 Grab small sections (depending on desired size) of mixture and roll between your palms until balls are formed.
2. Sift skim milk powder and place butter into the Natvia mix and combine. 3. Blend until all is mixed through and desired consistency (smooth & thickish). 4. Place in the fridge (each time you remove from fridge stir the mixture so it becomes smooth again). 5. Use wherever sweetened condensed milk is needed for a healthier, sugar free, lower calorie alternative.
5 Lightly dip into another small bowl of coconut and roll to cover the outside. 6 Put into a container and keep in the fridge until needed (Can be frozen if desired).
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Raspberry & Chocolate Swiss Roll By Food Daily
Method 1 Preheat oven to 180°C and grease and line a Swiss roll tray (20x30cm) with baking paper.
Ingredients • 3 eggs • 60g Natvia • 150g all purpose flour • 14g cocoa powder • 250g low-fat cottage cheese, blended till smooth • 200g dark chocolate melts (sugar free if desired) • 200g fresh raspberries
2 With an electric beater, blend eggs and Natvia for about 5 minutes until light and creamy. 3 Sift flour and cocoa powder into the egg mixture and stir to combine.
the short edges. This makes for easy rolling. 8 Carefully roll the sponge and paper together and set aside to cool. This will make it easier to roll with the filling. 9 Place 50g of cottage cheese and chocolate in a small bowl over a saucepan of boiling water (don’t let the bowl touch the water) and stir until melted. Stir through remaining cottage cheese.
4 Spread batter evenly into prepared tray and bake for 10 minutes or until cake springs back when lightly touched.
10 Unroll sponge, discard paper and spread with a layer of chocolate (use about half of the chocolate mix).
5 NOTE: Be careful not to overcook; if anything, slightly undercook or the cake will be too dry and may crack when rolling.
11 Place a row of raspberries,very close together, along the scored edge and very gently re-roll the sponge, finishing with seam side down.
6 Turn the cake onto a sheet of baking paper immediately.
12 Spread with the remaining warm melted chocolate cheese mixture and top with remaining raspberries.
7 Score (a shallow cut) the sponge along one of
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Rich Chocolate Ganache Truffles By Allyson D.
Ingredients • 100g 85% cocoa dark chocolate (sugar free if needed)) • 110g light cream
Method 1 Place the cream and Natvia into a small pot and bring to a boil.
• 28g Natvia
2 Take off the heat and whisk in the chocolate and the essences.
• 1 teaspoon rum essence
3 Chill the mixture until it has hardened.
• 1 teaspoon coffee essence
4 Roll into balls and coat in almond pieces.
• 125g crushed or slivered almonds
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Natvia Strawberry Santas By Natvia
Method 1 Rinse strawberries and cut around the top of each strawberry. Remove the top, (enough for a hat). Clean out the whole strawberry with a paring knife, if necessary (some of them are hollow already. Prepare all of the strawberries and set aside. 2 In a mixing bowl, beat cream cheese, Natvia Icing Mix, and vanilla extract until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture. 3 Once strawberries are filled, top with the ‘hats.’ Decorate according to photo with black sesame seeds. 4 If not serving immediately, refrigerate until serving.
Ingredients • 450g large strawberries • 225g cream cheese, softened • 36g Natvia Icing Mix • 1 teaspoon vanilla extract • black sesame seeds
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Ingredients
Spelt Cinnamon Rolls With Vanilla Protein Glaze By Vonnix
Bread • 1 package of dry yeast (approx. 2 and ¼ tsp.) • 60ml warm water • 190ml unsweetened almond milk • 1 egg • 2g salt • 60ml coconut oil, melted • • • • •
42g Natvia 2ml vanilla extract 300g spelt flour 300g wholemeal flour Extra coconut oil, for brushing
Cinnamon filling • 60g unsweetened apple sauce • 3 tbsp Natvia • 8g ground cinnamon Glaze • 33g vanilla whey protein • 28g maple syrup • 60ml unsweetened almond milk
Method 1 In a small bowl, add water and sprinkle yeast over the top. Set aside for 5 minutes to allow yeast to activate. 2 Attach dough hooker to stand mixer. In a medium bowl, sift together spelt and whole meal flours. 3 In a large stand mixer bowl, mix milk, egg, salt, coconut oil and Natvia on low speed. Add half the flour mixture, vanilla and yeast, then mix again until combined. 4 Once incorporated, add remaining flour and increase speed to medium. Allow the dough to knead for 5 to 7 minutes, or until it becomes smooth. 5 Brush a large bowl with coconut oil. Take the dough out of the mixer and pull it together with your hands to form a ball. Place dough into the bowl and brush with extra coconut oil. Cover tightly with cling wrap and allow to rise in a warm place for 2 hours (I placed mine in the microwave).
7 When the dough has doubled in size, punch the dough down and roll it out on a floured surface until it becomes a 9 x 15 rectangle. Brush apple sauce over the dough and sprinkle with cinnamon filling. 8 Starting from one of the longer sides, tightly roll dough (like a jelly roll) and cut into 16 equal sized pieces. Place pieces cut side down onto the baking pan and cover with cling wrap - allow dough to rise in a warm place for 1 to 1.5 hours. 9 Preheat oven to 175°C. When dough has risen, brush tops with coconut oil and bake for 25-30 mins, or until tops are golden. 10 Allow baked cinnamon rolls to rest on a wire rack while you prepare the glaze. Simply whisk together all ingredients and pour glaze over the rolls. Serve immediately and enjoy!.
6 While the dough is rising, mix together all dry ingredients for cinnamon filling and set aside. Grease a 9 x 13 baking pan with coconut oil and set aside. 15
Ingredients
Reduced strawberries • 250ml water
• ½ apple, finely chopped • 300g self raising flour
• 28g Natvia • 350g strawberries cleaned and halved
Bread
Christmas Scone Wreath By Frantic In The Kitchen
• 14g Natvia • 30 g unslated butter • 180ml milk • 1 egg yolk • 50g pistachios chopped (28g) extra for decoration, uncut • 45g cranberries (28g extra for decoration)
Cream cheese icing • 15g butter • 1 tsp vanilla • 4g Natvia Apple • 30g butter • 4g Natvia
Method 1 Pre-heat oven to 200°C. 2 Grease oven tray line with baking paper. Sift flour and add Natvia into bowl. 3 Rub in butter until it resembles breadcrumbs. Add in milk and egg yolk (lightly whisk egg first) into flour mixture. 4 Use a knife to cut through the milk mixture to make a soft sticky dough. Turn onto a floured surface and knead gently until smooth. 5 Roll out dough into 30cm by 40 cm rectangle (roughly). Add cooled strawberry reduction. 6 To make the strawberry reduction put the strawberries, water and Natvia in small saucepan and mix frequently until thick. Cool. Spread over the dough leaving a 1cm border. 7 To make the apples add in a small saucepan the apples with the butter and 1 tsp Natvia.
8 Mix frequently until golden and juices are soaked. Cool. 9 Apply cooled apple layer on top of strawberry layer. 10 Sprinkle the 45g of cranberries and 50g of pistachios chopped over the apple and strawberry layers. 11 Starting from the widest length towards you roll the dough into a lough gently. 12 Firmly but not too tight.. Curve to form a ring and press ends together to seal. 13 Place on baking tray. Cut around the outside ring at 4cm intervals cutting all the way down the tray but not all the way through to the inside of the ring. 14 Allow 2 cm from inner circle uncut. Bake for about 30 mins until golden. 15 Cool and sprinkle cream cheese frosting as much or as little as you like and decorate with the remaining pistachios and cranberries! Pull apart each piece to serve. best served on the day.
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Ingredients
Apple, Strawberries and Cranberry Strudel By Happy Family Healthy Family
Bread • 3 golden Delicious apples, peeled, cored, thinly sliced • 680g strawberries and cranberries, drained • 40g Natvia • 30ml fresh lemon juice • 30ml kirsch (optional)
• • • • •
1 teaspoon ground cinnamon Melted butter, to grease 10 sheets filo pastry 60g butter, melted extra 100g almond meal
• Natvia, to dust • Whipped cream, to serve (optional)
Method 1 Combine the apple, berries, Natvia, lemon juice, kirsch and cinnamon in a large glass or ceramic bowl. Set aside for 2 hours to macerate. Drain. 2 Preheat oven to 180ºC. Lightly brush a baking tray with butter. Place the filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this prevents it drying out). 3 Brush 1 filo sheet with melted butter. Top with another filo sheet. Brush with melted butter. Repeat with melted butter and remaining filo. Sprinkle with the almond meal. Place the filling along 1 long side, leaving a 6cm-wide border at each end. Fold in the ends and roll up firmly to enclose. Place, seam-side-down, on the prepared tray. Brush with remaining butter. 4 Bake for 25 minutes or until golden. Dust with Natvia. Serve with whipped cream.
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Ingredients
Mini Christmas Pudding Cupcakes By Vonnix
Cupcakes • 22g coconut flour • 22g almond flour • 22g cacao powder • 38g chocolate whey protein powder • • • • • •
45g Natvia 1 tsp baking powder Pinch of salt 2 eggs 20ml vanilla extract 1 tsp espresso powder
• 83g apple sauce • 125ml unsweetened almond milk Glaze and topping • 90g Natvia icing mix • 40-50ml unsweetened almond milk • ½ tsp vanilla extract, Dried cranberries and fresh mint leaves, to garnish
Method 1 Preheat oven to 175ºC . 2 Line a muffin tin with 9 silicone cupcake liners. 3 In a medium bowl, sift together coconut flour, almond flour, cacao powder, protein powder, Natvia, baking powder, salt and espresso powder. 4 In a small bowl, whisk together eggs, vanilla extract, apple sauce and almond milk. 5 Add wet ingredients to dry ingredients and stir until just incorporated. 6 Divide batter evenly into cupcake liners. 7 Bake for 15 minutes, or until a toothpick inserted comes out clean. Allow cupcakes to cool completely on a wire rack before decorating
9 Gradually add almond milk, a couple of teaspoons at a time until desired consistency is reached - the glaze should be quite thin as it sets instantly once topped onto cupcakes. 10 Whisk in vanilla extract. Heat glaze over a double boiler (or in 15-second intervals in a microwave) to dissolve Natvias. 11 Immediately spoon over cupcakes and garnish with dried cranberries and fresh mint leaves. 12 To create a double boiler, simply place water in a small saucepan and bring to a simmer. 13 Place a glass bowl over the top (ensure that the bowl doesn’t touch the water) and heat glaze in bowl.
8 To decorate cupcakes, sift icing mix into a bowl.
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