Dessert Lovers Edition

MANAGING EDITOR

Sweetness comparison

*Natvia can be almost as twice as sweet as sugar

1 SERVE OF NATVIA = 1 TSP OF SUGAR

Jams and Sauces

Icing Sugar

Natvia can easily substitute icing sugar by blitzing regular Natvia or Natvia Baking Mix into a finer consistency.

Optimum Rise

When adapting a sugar-based recipe and when looking to make your recipe rise, even if the recipe does not include baking powder, adding 2 – 3 teaspoons may be added to give your baked dessert the best rise.

Light and Fluffy

Normally when baking cakes, the chemical reaction of beating sugar and butter together creates a lot of air. Because Natvia has a different chemical structure, your secret to success when baking with Natvia is to beat or cream your initial mixture really well.

Moisture Content

When baking moist cakes, replacing butter for oil will ensure your cake is deliciously soft.

Meringue-Based Dishes

When making dishes like a pavlova, Natvia can be added at the start before whisking the egg whites.

To make jams and sauces, use Natvia that has been blitzed into a finer consistency. Natvia will begin to recrystallise when set to cool, using a small amount of xantham gum will prevent this. Natvia is not a preservative and will not preserve the produce used to make the jam or sauce.

Try this!

No Churm Blackberry and Vanilla Sorbet

This classic is a total crowd-pleaser and you can see why! Impress the whole family with this dish. Pg. 20

Easy Keto Bread

One of our favourite desserts packed with fruity flavour, this traditional dessert is a must-eat! Pg. 18

Raspberry Ripple Ice Cream

The perfect treat for those warmer days, you’ll be surprised how easy this recipe is. Pg. 51

Melba Cake

The cake of the season, this summer pavlova is unmissable. Topped with delicious seasonal fruit it’s time to plate up! Pg 53

130 calories saved

*compared to sugar

Coconut Lemon Cake

PREP: 10 MINUTES

BAKE TIME: 45 MINUTES

SERVES: 10

INGREDIENTS

Cake

40g Coconut Flour (½ cup)

5 Eggs

30g Natvia (¼ cup)

125g Butter Melted (½ cup)

½ Lemon Juiced

½ tsp Lemon Zest

1 tsp Gelatin Powder

½ tsp Salt

Icing

225g Cup Cream Cheese (1 cup)

3 Tbsp Natvia

1 tsp Vanilla Extract

½ tsp Lemon Zest

1. Separate the egg whites and yolks. Beat the egg whites until they form white peaks.

2. Into the same bowl, place the rest of the cake ingredients (including the egg yolks) into the bowl. Mix until well combined.

3. Pour into a greased loaf tin (9” X 5”)

4. Bake at 180˚C for 45 mins (fan forced)

5. Whilst the cake is in the oven, beat the cream cheese, Natvia, vanilla extract and lemon zest together with an electric beater.

6. Set aside and ice the cake once it has finished cooking.

7. Slice and enjoy

NUTRITION INFORMATION (PER SERVING)

Recipe by Aaron Day from www.fatforweightloss.com.au Follow him at @fatforweightloss

690

Chai Tiramisu

PREP: 1 HOUR

CHILL TIME: 1 HOUR

SERVES: 12

INGREDIENTS

250g Butter (1 cup)

120g Natvia ( 2/ 3 cup)

1 tsp Vanilla Extract

300g Plain Flour (2 cups)

200g Rice Flour (1 cup)

2 ½ tsp Cinnamon, ground

150g No Added Sugar Dark Chocolate (optional)

1. For the sponge: Preheat oven to 190˚C . Prepare a large baking tin and line with baking paper.

2. Place butter and Natvia into a bowl and cream using an electric mixer until light and fluffy. Add eggs, one at a time, beating in between.

3. Slow down mixture to a low speed and add in flour and vanilla. Once well incorporated, add in milk and mix until batter is smooth

4. Pour batter into prepared tin and place into the oven for 20 minutes. Remove from tin on to a wire rack and allow to cool completely before slicing into soldiers.

5. For the chai concentrate: Place all ingredients into a pot. Bring to a boil. Heat for 10 minutes before removing from the heat and straining. Allow to cool in the fridge.

6. For the mascarpone: whisk all ingredients with an electric beater until soft peaks form.

7. To assemble: dip sponge soldiers into chai concentrate and layer in a large shallow baking dish. Top with half of the mascarpone cream. Repeat with remaining sponge and mascarpone.

8. Dust liberally with mixed spice. Place into the fridge for one hour or overnight. Serve chilled.

Recipe by Andrea from www.eatnik.com.au

NUTRITION INFORMATION (PER SERVING)

Andrea is an accredited practicing dietitian and nutritionist but above all a lover of all things delicious! Not only baking up tasty desserts, Andrea is also an expert in creating beautifully healthy and filling savoury meals.

Follow her at @eatnik0nline

PREP: 1 HOUR

CHILL TIME: 2 HOURS

SERVES: 16

Peanut Butter Caramel Slice

1. Combine all base ingredients until a crumble forms.

2. Press crumble firmly into a baking tin lined with baking powder and freeze whilst making peanut butter cream layer.

3. To make peanut butter cream layer, combine all peanut butter cream layer ingredients in a bowl and mix until smooth.

INGREDIENTS

Base

200g Almond Meal (1 2/ 3 cup)

75g Unsweetened Desiccated Coconut ( 1/ 3 cup)

80g Natvia, blitzed into a finer consistency ( 1/ 3 cup + 2 tbsp)

70g Coconut Butter, or coconut oil/regular butter ( 1/ 3 cup)

30g Coconut Flour (¼ cup)

15g Flax Meal (1 heaped tbsp)

1 tsp Vanilla extract

¼ tsp Salt

Peanut butter cream layer

300g Smooth Natural Peanut Butter (10 tbsp)

60g Coconut Oil (¼ cup + 1 tbsp)

15g Natvia

1 tsp Vanilla Extract

¼ tsp Salt

30g Salted Caramel Protein – optional, can omit completely

Chocolate layer:

130g No Added Sugar Chocolate (1 ¼ cup)

2 tbsp Coconut Oil

4. Spread peanut butter cream layer over base and refrigerate for 30 min.

5. To making chocolate layer, melt chocolate and coconut together in a bowl in the microwave in 30s intervals, stirring between intervals.

6. Pour chocolate over peanut butter cream layer and freeze for at least 45 minutes or until firm. NUTRITION

Recipe by Sarah Ky from  @Sarahfitfoodie

Sarah is a total foodie and is a complete creative in the kitchen, we're obsessed with sharing her creations online.

If you LOVE chocolate treats and easy to bake desserts we'd definitely recommend keeping up to date with Sarah at

@Sarahfitfoodie

280 calories saved

*compared to sugar

PREP: 10 MINUTES

CHILL TIME: 15 MINUTES

SERVES: 20

Cookie Dough Protein Balls

1. Combine all cookie dough ball ingredients until a dough forms.

2. Roll dough into balls and freeze for 5 min whilst melting chocolate.

3. Melt coating ingredients in microwave for 30s intervals and stir between intervals

INGREDIENTS

Cookie Dough

200g Natural Crunchy Peanut Butter

150g Almond meal (1 ¼ cup)

70g Coconut Cream (¼ cup)

50g Natvia (¼ cup)

20g Coconut Flour (2 heaped tbsp)

20g No Added Sugar Chocolate, roughly

chopped

30g Vanilla Protein (optional)

Coating

80g No Added Sugar Chocolate (¼ cup)

20g Coconut Oil (2 tbsp)

4. Dip balls in chocolate with fork and place on grease proof paper on a tray. Freeze for 10 min or until firm

Protein powder is optional and can be replaced with more almond meal. If replacing protein powder, add extra natvia to increase sweetness.

NUTRITION INFORMATION (PER SERVING)

Swe et Tips

Peanut butter can be substituted for any nut or seed butter of choice.

Recipe by Sarah Ky from @Sarahfitfoodie

Easy Keto Bread

PREP: 10 MINUTES

COOK TIME: 45 MINUTES

SERVES: 12

INGREDIENTS

6 Eggs, extra large

70g Unsalted Butter

60g Coconut Oil

200g Almond Meal/Flour (2 cups)

1 tsp Baking Powder

1 tsp Xanthan Gum

Pinch of Salt

Toppings (optional)

Natvia Strawberry Fruit Spread

1. Pre-heat oven to 180 oC.

2. Grease and line a standard loaf tin.

3. Place the eggs in the bowl of your mixer and insert whisk attachment, or use hand beaters. Whisk on high for 5 minutes until thick and creamy.

4. While the eggs whisk, place the butter and coconut oil in a microwave sage jug and melt. Sit aside to cool.

5. Reduce mixer speed to low and pour melted butter and coconut oil into the eggs. Beat on medium until well combined.

6. Place all of the dry ingredients into a large mixing bowl and whisk to remove any lumps.

7. Add the dry ingredients to the mixer bowl and beat on medium until a smooth batter has formed. This batter will appear quite runny, don’t panic, it’s meant to look like that.

8. Pour batter into loaf tin and bake for 45 minutes, or until a skewer inserted in the center comes out clean. Let cool in tin for five minutes before removing and cooling on a baking rack.

300

No Churn Blackberry and Vanilla Sorbet

PREP: 5 MINUTES

CHILL TIME: 1 HOUR

SCOOPS: 12

INGREDIENTS

500 Blackberries, frozen (4 cups)

1 tbsp Vanilla Extract

55g Natvia, blitzed ( 1/ 3 cup)

1 tsp Lemon Zest

2 tsp Lemon Juice

1 tbsp MCT oil

1. Place all ingredients into a blender and process until very smooth, approx. 5 minutes.

2. Strain mixture through a fine sieve, pushing it through with the back of a spoon, to remove the seeds.

3. The sorbet will be quite thick and silky at this point and could be eaten immediately, but I recommend that you spoon it into a serving dish, cover with cling film and freeze for an hour to make it beautifully scoop-able.

NUTRITION INFORMATION (PER SERVING)

Recipe by Naomi Sherman from  www.naomishermanfoodcreative.com

Follow her at @naomisherman_foodcreative

115 calories saved *compared to sugar

Cheesecake Fat Bombs

PREP: 10 MINUTES

CHILL TIME: 4 HOURS

SERVES: 12

INGREDIENTS

Base

140g Cream Cheese ( 2/ 3 cup)

55g Butter melted (¼ cup)

60ml Refined Coconut Oil (¼ cup)

1 tbsp Natvia

1 tsp Vanilla Extract

Top

120ml Refined Coconut Oil (½ cup)

2 tsp Natvia

1. For the base: In a medium-sized mixing bowl, beat the cream cheese with the butter until combined.

2. Add the coconut oil, Natvia and vanilla, and mix until combined.

3. Divide the mixture between 12 cups of a silicone mini cupcake tray (they should be three-quarters full).

4. Smooth the top with a small teaspoon. Place in the freezer for 20 minutes until relatively hard on top.

5. For the top: In a separate bowl, mix the coconut oil with the Natvia and cocoa powder. Pour on top of the semi-frozen base layer, and freeze until completely set, about 4 hours.

NUTRITION INFORMATION (PER SERVING)

Recipe by Aaron Day from www.fatforweightloss.com.au Follow him at @fatforweightloss

690

Cinnamon Shortbread

PREP: 15 MINUTES

COOK TIME: 30 MINUTES

SERVES: 20

INGREDIENTS

250g Butter (1 cup)

120g Natvia ( 2/ 3 cup)

1 tsp Vanilla Extract

300g Plain Flour (2 cups)

200g Rice Flour (1 cup)

2 ½ tsp Cinnamon, ground

150g No Added Sugar Dark Chocolate (optional)

1. Preheat oven to 150˚C.

2. In a food processor, combine butter, Natvia, vanilla, flours and cinnamon until the mixture resembles fine breadcrumbs.

3. Press mixture together to form a dough. Roll out between two sheets of baking paper until dough is approximately half a centimeter thick.

4. Cut out desired shapes and place on a tray lined with baking paper. Bake cookies for 30 minutes until dry, but still light in colour.

5. Microwave chocolate for two minutes, stirring every 30 seconds. Chocolate should be shiny and smooth.

6. Dip shortbread into the chocolate, or drizzle over the top. Allow chocolate to harden before serving. NUTRITION

Recipe by Andrea from www.eatnik.com.au

Spiced rum balls

GLUTEN-FREE • VEGAN • DAIRY FREE

PREP: 15 MINUTES

CHILL TIME: 30 MINUTES

SERVES: 18

INGREDIENTS

8 Medjool Dates

1 tbsp Water

200g Almond Meal (1 2/ 3 cup)

85g Tahini ( 1/ 3 cup)

2 tbsp Cocoa Powder

1 tbsp Natvia

60g Spiced Rum ( 1/ 4 cup)

80g Coconut, desiccated (1 cup), plus extra for rolling

Swe et Tips

To make these non-alcoholic, replace rum with one tablespoon of rum extract.

1. Place dates into a bowl and cover with boiling water. Set aside for 1015 minutes. Drain and remove the skins and seeds from the dates.

2. Place dates into a food processor along with tablespoon of water, almond meal, tahini, cocoa powder, Natvia, rum and one cup of coconut.

3. Pulse until a smooth dough is formed. Take approximately one tablespoon of mixture and roll into a ball before tossing into the remaining desiccated coconut.

4. Repeat with remaining mixture. Place rolled balls into the fridge for 30 minutes to harden. Serve straight from the fridge.

Recipe by Andrea from www.eatnik.com.au

Spiced Peanut Butter Cookies

GLUTEN-FREE

PREP: 5 MINUTES

BAKE TIME: 15 MINUTES

SERVES: 8-10

INGREDIENTS

250g Peanut Butter - or nut/seed butter of choice (1 cup)

145g Natvia ( 3/ 4 cup)

1 Egg

½-1 tsp Ground Cinnamon

½ tsp Salt + extra for sprinkling

½ tsp Vanilla Extract

1. Pre-heat oven to 175˚C.

2. Line a baking tray with baking/parchment paper and set aside.

3. Whisk egg, Natvia, vanilla and salt in a medium size bowl until well combined.

4. Add peanut butter and stir until it comes together to form dough.

5. Scoop, roll and press into desired shape and size and sprinkle with a little extra salt. On top of the cookie, gently press down a fork in the centre to create a pattern.

6. Bake smaller cookies for 6-8 minutes, or larger cookies for 10-12 - until they are deliciously golden and feel just set. They firm up as they cool.

7. Now comes the hard part, you need to leave your cookies on the baking sheet for 5 minutes or so to cool and set before you move them.

NUTRITION INFORMATION (PER SERVING)

310 calories saved *compared to sugar

PREP: 5 MINUTES

COOK TIME: 25 MINUTES

SERVES: 8

Brownies

1. Preheat the oven to 180˚C.

2. Lightly grease and line a square 8in (20cm) baking tin. Whisk the melted butter and coconut oil (if using) with the Natvia, then add the eggs and vanilla and whisk well again.

3. Add flour and cocoa powder and mix briefly with a spatula.

INGREDIENTS

60g Unsalted Butter, melted (¼ cup)

60g Coconut Oil, melted, or more melted butter (¼ cup)

65g Natvia ( 1/ 3 cup)

2 Eggs

1 tsp Vanilla Extract, optional

80g Plain Flour (½ cup)

30g Cocoa Powder ( 1/ 3 cup)

To serve:

Whipped double cream and ripe hulled strawberries

4. Pour into the prepared baking tin and bake for 20-25 minutes, until just cooked through.

5. Allow to cool completely. When cool, cut the brownie into 12 equal pieces, or use a 2in (5cm) round cookie cutter to cut out 8 small circles.

6. Just before serving, top each with a teaspoon of whipped cream and a hulled strawberry to make it look like a Santa hat.

Recipe by Claire Wright from  www.addsomeveg.com Follow her at @addsomeveg

830 calories saved *compared to sugar

Ice Cream Cookie Sandwiches

PREP: 15 MINUTES

COOK TIME: 15 MINUTES

CHILL TIME: 10 MINUTES

SERVES: 5

INGREDIENTS

250g Peanut Butter - or nut/seed butter of choice (1 cup)

145g Natvia ( 3/ 4 cup)

1 Egg

½-1 tsp Ground Cinnamon

½ tsp Salt + extra for sprinkling

½ tsp Vanilla Extract

250g No Added Sugar Dark Chocolate

320g No Added Sugar Salted Caramel Ice Cream

Swe et Tips

Keep in mind these cookies don't spread much so shape them how you want to eat them.

1. Pre-heat oven to 175˚C

2. Line a baking tray with baking/parchment paper (or a silpat mat) and set aside).

3. Whisk egg, Natvia, vanilla and salt in a medium size bowl until well combined.

4. Add peanut butter and stir until it comes together to form a dough.

5. Scoop, roll and press into desired shape and size and sprinkle with a little extra salt.

6. Bake smaller cookies for 6-8 minutes, or larger cookies for 10-12 - until they are deliciously golden and feel just set. They firm up as they cool.

7. Leave your cookies on the baking sheet for 2-5 minutes to cool and set before you dip them in chocolate.

8. If you try to move them too soon they will crumble.

9. While your cookies are cooling, melt chocolate by your preferred method.

10. Dip cookies into melted chocolate and place bake onto the lined baking sheet. Repeat until all cookies are dipped in chocolate.

11. Once your chocolate has set (you can speed this up by popping them into the fridge for 5 minutes) flip half of the cookies so the chocolatecoated side is facing up.

12. Top half of your cookies with a scoop (or two) of ice cream then top and gently press with another cookie. Repeat until all are filled. NUTRITION

Recipe by Emma from www.betterwithcake.com

Brownie Batter Thickshake

GLUTEN-FREE • DAIRY FREE

PREP: 5 MINUTES

SERVES: 1

INGREDIENTS

250g Peanut Butter - or nut/seed 125g

Vanilla Coconut or Greek style yogurt (½ cup)

125ml cup Vanilla almond milk (½ cup)

1 tsp Vanilla

½-1 tsp of Instant Espresso - optional to help enhance the richness of cacao

1-2 tbsp Cacao

1 tsp Natvia

Pinch of Cinnamon

1 tbsp Almond Butter *

Pinch of Pink Salt

¼-½ cup Ice - more or less to desired consistency

20g Chocolate, melted, to swirl your glass

1. Place all smoothie ingredients into your blender and process until smooth, creamy and well combined.

2. Pour into a chilled glass or mason jar then top with toppings of choice

NUTRITION INFORMATION (PER SERVING)

Serving Tip

Garnish with raspberries fresh mint and cacao.

Recipe by Emma from www.betterwithcake.com

Balsamic Strawberry Semifreddo

PREP: 35 MINUTES

CHILL: 4 HOURS

SERVES: 10

INGREDIENTS

1 ½ cups Natvia Strawberry Spread

1 ½ tbsp Balsamic Vinegar

400ml Coconut Cream

490g Heavy Cream (2 cups)

20g Natvia

Pinch Sea Salt

140g Natural Greek Yoghurt (½ Cup)

1 tbsp of black sesame seeds (to serve)

1. In a saucepan combine the coconut cream and Natvia baking natural sweetener, bring to a boil over a medium heat. Reduce heat and simmer for 10 minutes whisking regularly to prevent burning.

2. Combine Natvia strawberry jam and balsamic vinegar together in a bowl.

3. Whip the cream and salt together to medium-stiff peak. Fold through 2/ 3 cup of the chilled coconut condensed milk and the yoghurt ensuring not to over mix.

4. Gently fold through half of the jam mixture to create swirls. Lightly fold through the remaining jam. Pour into a lined loaf or cake tin and freeze for a minimum of 4 hours.

5. Serve sliced with black sesame seeds.

NUTRITION INFORMATION (PER SERVING)

Serving Tip

Serve with fresh strawberries or raspberries.

Recipe from the Natvia kitchen

460

Chocolate Cherry Parfait

LOW CARB

PREP: 40 MINUTES

CHILL: 4 HOURS

SERVES: 12

INGREDIENTS

400g Cherries fresh or frozen (pitted)

80 grams Natvia ( 1/ 3 cup + 2 tbsp)

1 tbsp Water

50g Natvia Chocolate topping

125g No Added Sugar Dark Chocolate

350ml Thickened Cream

250g Milk (1 cup)

1 Vanilla Pod, scraped

6 Egg Yolks

Serving Tip

The pictured recipe has been set into silicon muffin trays for individual parfaits.

1. Combine the cherries, 20g of Natvia Baking and a tablespoon of water in a saucepan.

2. Cook over a medium heat stirring regularly. After 5 minutes puree the cherry mix with a stick blender. Return back to the heat for a further 10 minutes on a medium heat until thick and coating the back of a spoon. Strain through a fine strainer and leave to cool.

3. Melt chocolate and leave aside. In a saucepan heat milk and vanilla over a low heat. Whisk the egg yolks and the remaining 60g of Natvia Baking Natural Sweetener together until creamy. Slowly pour the heated milk mixture onto the eggs while whisking (if you pour the hot milk on too fast it will cook and curdle the eggs).

4. Return the mix back to the saucepan over a low heat stirring constantly for around 5 minutes until thickened and coats the back of a spoon.

5. In one bowl combine ½ cup of the cherry jam and ½ of the custard mix. In a second bowl combine the melted chocolate, Natvia chocolate topping and the remaining custard.

6. Whip the cream to soft peaks, fold a half of the cream into the chocolate custard and a half through the cherry custard, ensuring not to overmix.

7. Place the chocolate mix into your prepared tin, filling half way and let set in the freezer for 30 minutes. Pour the cherry custard over the top and freeze until set.

8. Serve with fresh cherries, sugar free chocolate shavings and toasted hazelnuts for a decadent Christmas dessert.

NUTRITION INFORMATION (PER SERVING)

Banana Fritters with Salted Caramel Sauce

PREP: 10 MINUTES

COOK: 10 MINUTES

SERVES: 6

INGREDIENTS

2 large Bananas

2 Eggs

1 tsp of Natvia

250g Self Raising Flour (1 cup)

1 tsp of baking powder

1 Vanilla pod scraped

Pinch of sea salt

Pinch of Cinnamon

Vegetable Oil, for frying

¼ cup Natvia Salted Caramel Sauce (to serve)

1. In a bowl combine mashed banana, vanilla, Natvia, eggs, baking powder and flour until combined. The consistency should be similar to a thick muffin mix.

2. Heat oil in a saucepan for deep frying. Using a dessert spoon drop a spoonful of batter into the hot oil and cook for 1-2 minutes or until golden brown.

3. Remove with a slotted spoon and drain on paper towel. Serve hot with Natvia salted caramel sauce.

To test if your oil is hot enough drop a teaspoon of mix into the oil, if it bubbles and moves to the surface the oil is at correct temperature.

Do not overcrowd the pot as this will cool the oil, making your fritters dense and soggy NUTRITION

PREP: 20 MINUTES

CHILL: 1.5 - 2 HOURS

SERVES: 16

INGREDIENTS

Base

130g Sunflower Seeds (1 cup)

15g Dried Coconut, shredded (½ cup)

2 tbsp Natvia

2 tbsp Cacao Powder

2 Tbsp Coconut Oil

1 tsp Vanilla Extract

Pinch of salt

Filling

20g Coconut Cream ( 1/ 3 cup)

20g Coconut Butter, melted ( 1/ 3 cup)

2 tbsp Natvia

¼ tsp Spirulina Powder

2 Drops Peppermint Oil

Natvia Chocolate Topping

80g No Added Sugar Dark Chocolate

80g Coconut Cream

2 tbsp Natvia

2 Drops Peppermint Oil

Layered Choc Mint Slice

1. Add the sunflower seeds, coconut, cacao powder, Natvia and salt into a food processor and blitz into a fine flour/ meal.

2. Add the vanilla and coconut oil and blend until combined.

3. Press the mixture into a lined loaf tin evenly.

4. Add all of the filling ingredients together into a small saucepan. Heat on low until all the ingredients are melted and combined.

5. Pour the filling on top of the base and place into the fridge or freezer to set.

6. Melt the chocolate topping ingredients in a small saucepan on a low heat until combined.

7. Pour the chocolate over the top of the filling and place it back into the fridge to set.

8. Once it has set, slice into log shapes or squares.

NUTRITION INFORMATION (PER SERVING)

Recipe by Jordan Pie from www.reallifeofpie.com

Strawberry & Cream Panna Cotta

PREP: 10 MINUTES

CHILL: 4 HOURS

SERVES: 5

INGREDIENTS

Panna Cotta

400ml Coconut Cream (1 ¾ cups)

1 tbsp Natvia

1 tbsp Coconut Oil

2 tsp Gelatin Powder

Seeds of 1 Vanilla Bean

Strawberry Coulis

350g Strawberries, chopped (3 cups)

1 tbs Natvia

Leftover vanilla pod

1. To a small saucepan, add the gelatin and 1-2 tbsp of the coconut cream and mix together. Set this aside for a minute or two as it will allow the gelatin to bloom and thicken.

2. Add the remaining coconut & vanilla panna cotta ingredients to the saucepan and heat on a low-medium heat until the gelatin has dissolved completely. Make sure all the ingredients are evenly combined.

3. Taste the mixture and adjust the sweetness if desired.

4. Pour the mixture into individual ramekins or silicon moulds. Place onto a chopping board and then into the fridge to set.

5. It should take roughly 4 hours for the panna cotta to set.

6. Chop the strawberries. Add all the strawberry coulis ingredients into a small saucepan and heat for 7-10 minutes, or until the strawberries begin to soften and break down.

7. Remove from the heat and allow to cool.

8. Remove the vanilla bean pod from the strawberry coulis.

9. When the panna cotta is set, serve them with the strawberry coulis and enjoy.

NUTRITION INFORMATION (PER SERVING)

Recipe by Jordan Pie from www.reallifeofpie.com

Mango Coconut Cheesecake

PREP: 1 HOUR

CHILL: 1 HOURS

SERVES: 12

INGREDIENTS

Base

200g Sugar-Free Digestive Biscuits

70g Coconut, shredded

80g Coconut Oil

Cheesecake

1 can Coconut Cream, chilled, only use cream part (400mL)

1 cup Thickened Cream (250mL)

250g Cream Cheese, at room temperature (1 cup)

95g Natvia (½ cup)

2 ½ tsp Powdered Gelatin

1 ½ tbsp Water, boiling

Mango gel

1 ½ cups Mango Puree (flesh from 3 large mangos)

1 tbsp Natvia

3 tsp Gelatin

2 tbsp Water, boiling

1. For the biscuit base: place all ingredients into a food processor and blitz until it resembles wet sand. Press into a prepared tin and place into the fridge for 15 minutes to cool.

2. For the coconut cheesecake, whisk together coconut cream and thickened cream until soft peaks formed.

3. In a separate bowl, add cream cheese and Natvia and beat until smooth. Add cream and coconut cream mixture, and beat to combine.

4. In a small bowl, add boiling water and sprinkle gelatin on top. Whisk with a fork until completely dissolved. Allow to cool for five minutes before adding to the cheesecake mixture.

5. Whisk for a further five minutes until smooth and silky. Pour over the top of the hardened base. Smooth out and place into the fridge for 30 minutes to chill.

6. For the mango puree, whisk Natvia into mango puree. Add boiling water to a small bowl and add gelatin. Whisk until completely dissolved.

7. Pour gelatin into mango puree mixture and stir to thoroughly combine. Pour puree over the top of the coconut cheesecake, spread out and place back into the fridge for one hour to firm up completely.

8. Slice into bars and serve cold.

Recipe by Andrea from www.eatnik.com.au

800 calories saved *compared to sugar

Raspberry Ripple Ice Cream

LOW CARB

PREP: 1 HOUR

CHILL: 6 HOURS

SERVES: 6

INGREDIENTS

Vanilla Ice Cream

500ml Thickened Cream

250ml Milk

2 tsp Vanilla Extract OR 2 Vanilla Pods, split and scraped

6 Egg Yolks

140g Natvia (¾ cup)

Pinch salt

Raspberry Puree

125g Raspberries, fresh or frozen (1 cup)

1 tbsp Natvia

1. For the ice cream: Place cream, milk and vanilla into a pot. Heat over a medium heat until almost boiling. Remove and allow to cool for 30 minutes.

2. Meanwhile, whisk together egg yolks and Natvia until light and creamy. When cream mix has cooled slightly, gradually pour into egg yolks, continuously whisking.

3. Pour back into pot and place back on stove. Heat over a low heat, stirring constantly until custard reaches 80˚C (approximately 1 0 minutes).

4. Strain into a loaf tin and place into the freezer for four hours or overnight.

5. Before adding the raspberry ripple, remove ice cream from freezer at least 30 minutes prior to making the puree.

6. To make the puree, heat raspberries and Natvia in a pot over a medium hit. Mash with a fork until berries have broken down.

7. Strain to remove seeds and allow to cool completely before rippling through vanilla ice cream. Place back into the freezer for at least one hour to harden before serving. NUTRITION

PREP: 1 HOUR

CHILL: 6 HOURS

SERVES: 6

INGREDIENTS

225g Self-Raising Flour (1 ½ cups)

¼ tsp Salt

115g Unsalted Butter (½ cup)

3 tbsp Natvia

2 tsp Vanilla Extract

2 Eggs, large

115g Light Sour Cream (½ cup)

175g Peach, fresh

75g Raspberries, fresh (1 cup)

Melba Cake

Pre-heat your oven to 180˚C Grease and line a standard springform pan. Place the butter and Natvia in the bowl of a mixer and cream for four minutes until light and fluffy. Add the vanilla extract, the salt and the eggs, beating well in-between. Sift the flour and fold half of it through the batter.

Scoop the sour cream in and stir until combined. Fold the second half of the flour through. Pour into prepared pan and smooth the top.

Cut your peach in half and remove stone. Cut peach into 12 slices and arrange then in a pretty pattern around the top of your cake. Place the raspberries in the gaps around the peach slices. Bake for 40-45 minutes, or until a skewer comes out clean. Cool and serve dusted with blitzed Natvia on top.

NUTRITION INFORMATION (PER SERVING)

Recipe by Naomi Sherman from www.nomishermanfoodcreative.com. Follow her at @naomisherman_foodcreative

PREP: 35 MINUTES

CHILL: 2 HOURS

SERVES: 12

INGREDIENTS

Chocolate Base

100g desiccated coconut

100g hazelnut meal

35g cacao powder

100g unsalted butter, melted

Chocolate Custard

30g sugar free custard powder

60g Natvia

30g cacao powder

500ml milk

2 tsp gelatine

Cream topping

150ml thickened cream

½ tsp vanilla bean paste

Cacao powder, for sprinkling

Black bottom pie

GLUTEN-FREE LOW CARB

1. Combine the chocolate base ingredients in a bowl and stir until thoroughly combined. Press into a greased and lined round 22cm tin.

2. Mix the custard, Natvia and 2 tablespoons of the milk into a paste in a heat safe bowl. Place over a simmering saucepan of water and gradually add the remaining milk as you whisk continuously until the custard thickens, approximately 15 minutes. Remove from heat.

3. Sprinkle the gelatine over ¼ water in a heat-proof jug and stand for 5 minutes. Heat in the saucepan over simmering water, whisking until the gelatine has dissolved. Whisk into the custard. Pour the mixture over the base and then cover and chill for at least 2 hours.

4. Beat the cream with the vanilla and Natvia and then dollop or pipe over the set custard. Sprinkle with cacao powder.

Serving size: 85g

Carbs: 6g

Protein: 4.4g

Fats: 22.5g

Energy KJ: 1040

Calories: 208

SWEET TIPS

• Best eaten within 5 days, store in an airtight container in the refrigerator.

Recipe by Naomi Sherman from www.nomishermanfoodcreative.com. Follow her at @naomisherman_foodcreative