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Nutrition and diet > Recipes > Desserts

Dessert Recipes

Banana Icecream - Dairy Free
In a blender put

6 Ripe bananas
1/3 cup avocado oil
2 tabs maple syrup or honey
4 tabs soy milk powder (or cows milk)
1/3 cup water
2 tabs carob powder (or cocoa)

Blend well and pour into ice block moulds or container to freeze

Cheesecake Pudding
In food processor mix

Two 250g containers of Tararua lite cream cheese
3 eggs
3/4 cup shakkar or raw sugar
Add 3 cups Tararua Sour cream 500g
2 teasp vanilla / lemon juice /brandy or pour choc sauce through to marble it.

Mix well and pour into greased oven dish. Bake at 150 degrees 30-45 mins slowly so it does not crack. Can serve warm as a soft pudding or leave to cool and refrigerate to be a firm ‘cake’.

Date Icecream Serves four (Double it ‘cos it’s so yummy)
(Chop) 16 pitted dates and put in blender with

225ml (8fl oz) water (leave to soak as long as you can)
Add 1 tab milk powder
1 teaspoon lecithin (optional) blend to a pulp
Whip 150ml (1/4 pint) cream

Fold both mixtures together. Place in a container, cover and freeze until firm.
It can be beaten with a fork and re-frozen, but ours never lasts that long.
Leave out of freezer for a while to get your preferred consistency before eating.

Maree’s Avocado Icecream or Frozen Yogurt
In blender

3 eggs
2 avocados
1 cup yogurt (or liquid cream) until smooth and taste

To sweeten, add 1 tab honey or maple syrup and blend more, then
Add finely chopped 1/4 to 1/2 cup of crystallised ginger.
In bowl whip 200mls cream till stiff.

Fold together and freeze.

Pumpkin Pie or Custard Recipe
For a pie, make a pastry base.

Nana’s Sweet Short Pastry

Beat 4oz butter
1oz sugar/fructose
1 egg
Add 2 cups flour (barley works well if you are avoiding wheat or half buckwheat - I am going to try oat bran)

Grease pie plate and line with pastry. (Put some greasy paper on top and some nuts or seeds to weigh it down if it starts rising too much.)
Bake until firm in a moderate oven. i.e. keep an eye on it so it doesn’t become 'smoked pastry')

Pumpkin Pie or Custard
In a blender/mixing bowl put (optional quantities)

11/2	2	21/2	3	cups of cooked buttercup or pumpkin
2/3	3/4	1	11/4	cups of fine brown sugar/fructose or honey/shakkar
2	2	3	4	eggs
1	1 1/3	11/2	2	teaspoons of cinnamon
1/4	1/3	1/2	2/3	teaspoons of nutmeg (can leave this out)
1/2	2/3	1	11/4	teaspoons of ginger

Start blending then depending on how moist the pumpkin is, then you may need to gradually add some liquid to get the mixture to a thick soup consistency.

1/2

3/4

2/3

cup of milk/soy milk or water

Blend till smooth then pour into the pre-cooked pastry shell or into a greased ovenproof dish as a custard.

Quark Desserts
Buy quark from health shop - serves two
Mix 250gr quark
2 tabs fructose, maple syrup or honey
rind of a lemon and juice of that lemon Freeze until firm and eat

Instead of lemon, use about 2 tabs of Baileys or Green Ginger Wine!!!

Ricotta Cheese Cake
Preheat oven to 160°C
Line base of a cake tin with baking paper.

In blender mix

500g ricotta cheese
160g caster sugar (I use shakkar, blended fine)
6 egg yolks
grated zest of 1 lemon or 2 tabs of carob powder

Beat 6 egg whites until firm

Fold both together, bake 45 mins until puffed up and lightly browned.

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