Delicious smoothie that is quick and easy to make. I use fresh fruit and freeze it the day before. Make sure to peel your banana prior to putting it into the freezer. This smoothie is good for breakfast or right before working out. This recipe is great to get the kids involved.
1 frozen banana
6 or 7 frozen strawberries
1 cup low fat or fat free vanilla Greek yogurt
1 tsp. pure maple syrup
1/2 cup milk, of your choice (rice, soy, almond)
Place all ingredients into a blender and blend until smooth. Poor into cups. You can top it with a little whipped cream and a drizzle of chocolate or caramel syrup. Yummy. Enjoy.
Original Source:(www.foodloversrecipes.com) – healthyrecipes
My adapted version:
I used vanilla soy milk, and added 15-20ml chia seeds and let it sit overnight to swell out (did not use frozen fruit). I always add and prefer extra i.e, chia or flax seeds, whole psyllium husk or goji berries and even sometimes add protein powder with my smoothies. I have a smoothie for breakfast every morning at work as its so easy to prepare the previous night and then I am all set and ready to go!
Adapted and Tried and Tested by The Recipe Hunter (Cook & Enjoy)
6 large eggs plus one additional egg whites
2&1/4 cups sifted cake flour
1&1/2 cups suferfine sugar
1/2 tsp salt
2 tbsp grated orrange zest
1 tbsp baking powder
1/2 cup veg oil
3/4 cup freshly squeeze orrange juice from (2 to 3 large or ranges )
1 tsp vanilla extract
1/2 tsp cream of tartar
Separate eggs while they are cold, place the egg yolks in one bowl and the white ( along with the extra egg white ) in another, cover with cling film bring to room temp about 30 minutes.
Preheat oven to 325F(170 C ) and have ready a 10 inch (25cm) tube pan.
In a bowl of electric mixer fitted with paddle attachment or hand mixer, place the flour,sugar(1/4 cup) baking powder,salt, orrange zest beat until combined. Make a well in the center of flour mixture and add the egg yolks, oil, orrange juice and vanilla extract, beat until smooth .scrape down the sides .
In separate bowl with whisk attachment beat egg whites until foamy,add cream of tartar and continue beat in the remaining 1/4 cup of sugar and beat until stiff peak form then whisk gently using rubber spatula and fold in three times onto the batter just until blended.
Pour batter into greased tube pan and bake for bout 55 to 60 minutes or until skewer inserted into the center comes out clean . ( when lightly press the cake will spring back ) immediately remove from the oven invert ( Turn upside dow) then place on a flat surface or bottle so it is suspended over the counter. Let the cake cool completely before removing from pan.
To remove the cake from pan, run a long metal spatula around the sides of the tube pan and center core. Invert to a greased wire rack. Dust the top with icing sugar , serve with whipped cream or fresh fruit.
Posted and TRIED AND TESTED by Joy Martin Smyth via All joy’s lovely cooking
Dissolve 4 pkts of different coloured jellies separately in bowls with 1 cup boiling water each. Stir until dissolved. Put bowls in fridge to set completely. When jelly is set cut up into cubes and fill your Tupperware jello mould which has been sprayed with spray and cook. Take 2 satchets of gelatin ( Sheridans brand ) and dissolve in 1/2 cup cold water. Stir until it becomes spongy. Now add 1 1/2 cups boiling water and stir well. Add 1 can condensed milk to the gelatin mixture and let it cool completely. Once cooled pour gently over your cubed jelly pieces and place in fridge until set. This took 3 hours depending on your fridge temp. Served with fresh fruit salad and cream or ice cream.
Original Recipe : The Whoot
Tried and Tested and Posted by: Gail Haselsteiner
1 cup (250 ml) cream cheese, softened
1 cup (250 ml) vanilla yogurt
1 cup (250 ml) sour cream
1 package instant vanilla pudding
½ cup milk
Tennis biscuits for base
Line a square dish with biscuits for base.
Place cream cheese, yogurt, and sour cream in a mixing bowl and beat until creamy.
Add pudding and milk and beat until smooth.
Scoop onto biscuits and chill. Top with fresh fruit if desired.
Esmé Slabbert used the ingredients and follows
250 g cream cheese, softened
250 ml vanilla Greek 1% yogurt
250 g sour cream
1 x 92 g package instant vanilla pudding
3/4 cup milk
Source: Carol Wilson McLaren (One of my favorites)
Esmé Slabbert TRIED AND TESTED
For the topping I used a mixture I already made and always have in stock:
BLUE AND BLACK BLUEBERRY SAUCE
2 cups Berries (I usually use half black and half blueberries, but you can you either or both)
½ cup water
¼ cup sugar
1 tsp lemon juice
2 tsp cornstarch
Mix ½ berries (can also use ½ blueberries and ½ blackberries), ½ water, all the sugar and all lemon juice.
Stir and bring to boil
Turn down heat, simmer 7 to 10 minutes
Mix cornstarch into rest of water until dissolved and add to the wild berry mix
Stir until thickens, then add the remaining blueberries
Cook 3 minutes on low.
Bottle and store
Note: When I make this sauce, I usually do up to 10 pounds of berries, and then I have it for a year (or maybe less, as we use it a lot). Nice as gifts and also very very yummy on ice cream!!!
If you want to use it as a topping on i.e a cheesecake, use 1 cup (size of the bottle in the picture), mix 1 packet of gelatin with lukewarm water, then add the berry mixture to it and mix through. Spread over your cheesecake and let it set. Yummy
Source: Unknown, but modified by Esme Slabbert
Picture: Esmé Slabbert TRIED AND TESTED