Susie Burrell's Cranberry, Almond & Oatmeal Biscuits

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Susie Burrell's Cranberry, Almond & Oatmeal Biscuits

Makes 12 servings 

FEATURED PRODUCT


INGREDIENTS

1 cup rolled oats
3/4 cup plain flour
3/4 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
4 tbsp. unsalted butter, softened
1/2 cup Whole Earth Baking Blend
2 egg whites  
1 tsp. orange zest
1 tsp. vanilla extract
1/4 cup almond flakes
1/4 cup cranberries 


PREPARATION

  1. Preheat oven to 180°C.  Line a large baking sheet with baking paper and set aside.
  2. Combine the sugar and butter in a bowl, beating with an electric beater for 3 minutes until light and fluffy.
  3. Add egg whites, vanilla and orange zest.
  4. Combine in a separate bowl the flour, oats, cinnamon, salt and baking powder.
  5. Combine the two separate bowls to make one mix.
  6. Add cranberries and almonds.
  7. Form the dough into small balls on the baking sheet and bake in the oven for 10 minutes.
  8. Transfer from the tray once out of the oven onto a rack to cool completely.

 

 

Susie Burrell's Healthy Christmas Biscuits

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Susie Burrell's Healthy Christmas Biscuits

Makes 20-22 servings 

FEATURED PRODUCT


INGREDIENTS

1 cup vanilla yoghurt
3/4 cup Whole Earth Baking Blend
1 egg
2 cups flour
2 tsp. baking powder
2 drops vanilla essence
1/2 cup dried cranberries
1/2 cup white chocolate drops (optional)


PREPARATION

  1. Heat oven to 180°C.
  2. Mix yoghurt, Baking Blend. Beat in the egg.
  3. Combine flour, baking powder, vanilla essence and cranberries and then add to the yoghurt, beaten egg and Baking Blend mix. 
  4. Drop spoonfuls of batter onto baking tray and cook for 8-10 minutes until cookies are lightly browned. 

NB: The texture of your biscuits will be quite light and fluffy.

 

 

NUTRITION INFORMATION
(PER SERVING)
Calories:510
Protein: 22g
Fat: 8g
Total Carbohydrate: 92g
Total Sugars: 18g
Fibre: 7g

Susie Burrell's Cranberry, Almond & Oatmeal Biscuits

Oatmeal-Biscuits.jpg
 

Susie Burrell's Cranberry, Almond & Oatmeal Biscuits

Makes 12 servings 

FEATURED PRODUCT


INGREDIENTS

1 cup rolled oats
3/4 cup plain flour
3/4 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
4 tbsp. unsalted butter, softened
1/2 cup Whole Earth Baking Blend
2 egg whites  
1 tsp. orange zest
1 tsp. vanilla extract
1/4 cup almond flakes
1/4 cup cranberries 

 

 


PREPARATION

  1. Preheat oven to 180°C.  Line a large baking sheet with baking paper and set aside.
  2. Combine the sugar and butter in a bowl, beating with an electric beater for 3 minutes until light and fluffy.
  3. Add egg whites, vanilla and orange zest.
  4. Combine in a separate bowl the flour, oats, cinnamon, salt and baking powder.
  5. Combine the two separate bowls to make one mix.
  6. Add cranberries and almonds.
  7. Form the dough into small balls on the baking sheet and bake in the oven for 10 minutes.
  8. Transfer from the tray once out of the oven onto a rack to cool completely.
 

Susie Burrell's Banana Muffins

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Susie Burrell's Banana Muffins

Makes 12 servings 

FEATURED PRODUCT


INGREDIENTS


2 cups flour
½ cup Whole Earth Baking Blend
2 tsp vanilla essence
50g butter
2 large bananas


PREPARATION

  1. Preheat oven to 180°. Grease muffin tin and set aside.
  2. Combine vanilla essence, butter and banana in a bowl.
  3. Combine flour and baking blend in another bowl.
  4. Fold the wet ingredients into the dry mixture and combine.
  5. Pour into muffin tin and bake for 20-25mins.

 

 

NUTRITION INFORMATION
(PER SERVING)
Calories:160
Protein: 3g
Fat: 4g
Total Carbohydrate: 29g
Total Sugars: 11g
Fibre: 1.5g

Susie Burrell's Peanut Butter Bites

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Susie Burrell's Peanut Butter Bites

Makes 20 servings 

FEATURED PRODUCT


INGREDIENTS


3 cups cereal (oats, granola)
½ cup flour
50g butter, melted
⅓ cup Whole Earth Baking Blend
1 egg, beaten
2 bananas, mashed
½ cup 100% nut spread (peanut butter)


PREPARATION

1. Mix egg, banana and melted  butter. Add in peanut butter.

2. Combine with flour, baking mix and cereal.

3. Mould into balls and bake at 160° for 10-12 minutes until cooked through.

 

 

NUTRITION INFORMATION
(PER SERVING)
Calories:150
Protein: 3g
Fat: 7g
Total Carbohydrate: 16g
Total Sugars: 8g
Fibre: 4g

Susie Burrell's Oaty Fruit Pancakes

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Susie Burrell's Oaty Fruit Pancakes

Makes 4-6 servings 

FEATURED PRODUCT


INGREDIENTS

2 cups mixed cereal (oats, Weetbix, granola)
2 tbsp. Whole Earth Baking Blend
1 tsp. baking powder
½ tsp. vanilla essence
2 cups flour
2 cups milk
4 eggs beaten
1 tbsp. olive oil (for cooking)
1 cup mixed fruit (berries, mashed banana)


PREPARATION

  1. Combine mixed cereal, baking blend, baking powder and flour.
  2. Mix with milk, eggs and vanilla essence. 
  3. Add fruit.
  4. Heat pan to medium and spread with olive oil. Spoon 2-3 tbsp. mixture and cook each side for 2-3 minutes then flip. 
  5. Serve with ricotta or Greek yogurt and a little syrup. 

 

 

NUTRITION INFORMATION
(PER SERVING)
Calories:510
Protein: 22g
Fat: 8g
Total Carbohydrate: 92g
Total Sugars: 18g
Fibre: 7g

Susie Burrell's Banana Bread

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Susie Burrell's Banana Bread

Makes 10-12 servings 

FEATURED PRODUCT


INGREDIENTS

2 cups self raising flour
1 tsp. bicarbonate of soda
⅔ cup Whole Earth Baking Blend
2 bananas, mashed
1 tsp. vanilla essence
2 eggs, beaten
1 cup low fat milk
50g butter, melted


PREPARATION

  1. Mix flour, bicarb, baking blend with mashed banana, vanilla, eggs, milk and butter.
  2. Spoon into loaf tin and bake at 180° for 45-55min until cooked through.

 

 

NUTRITION INFORMATION
(PER SERVING)
Calories:195
Protein: 5g
Fat: 6g
Total Carbohydrate: 30g
Total Sugars: 8.5g
Fibre: 1.6g

Iced Mocha

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Iced Mocha

Makes 2 servings 

FEATURED PRODUCT


INGREDIENTS

125ml hot black espresso coffee
6 sachets Whole Earth Raw Cane 50
2 Tsp cocoa powder
Chocolate topping, to serve
Crushed ice, to serve
500ml milk, chilled
2 scoops vanilla ice-cream


PREPARATION

  1. Put coffee, Whole Earth Raw Cane 50 and cocoa powder in a medium jug and whisk until combined and Raw Cane 50 has dissolved. Refrigerate for 30 minutes or until chilled.

  2. Drizzle the inside of two tall glasses with a little chocolate topping. Fill glasses with crushed ice. Pour in milk, top with ice-cream and then pour over cooled coffee mixture. Serve immediately.

 

NUTRITION INFORMATION
(PER SERVING)
Calories:329
kJ: 1375 kJ
Protein: 12g
Total Carbohydrate: 35g
Total Sugars: 34g
Fibre: 0.5g
Total Fat: 16g
Saturated Fat: 10.5g
Sodium: 135mg
Potassium: 570mg

Reduction:
Calorie Reduction from Traditional Recipe - 6%
Carbohydrate Reduction from Traditional Recipe - 15%
Total Sugars Reduction from Traditonal Recipe - 15%

Peach, Blueberry and Mango Tart

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Peach, Blueberry and Mango Tart

Makes 12 servings 

FEATURED PRODUCT


INGREDIENTS

Melted butter, to grease
50g butter, softened
1/3 cup Whole Earth Sweet Granules, plus extra 2 tbsp
1 Tsp vanilla extract
1 egg
250ml tub sour cream
1 cup self-raising flour
1/4 Tsp bicarbonate of soda
2 Tbsp milk
125g punnet blueberries
2 yellow peaches, thinly sliced
125ml water
1 mango, flesh thickly sliced
300ml thickened cream, whipped
2 Tbsp flaked almonds, toasted
Mint leaves, to garnish


PREPARATION

  1. Preheat oven to 180C fan-forced. Grease a ceramic fluted quiche dish (base measures 25cm) with a little melted butter. Line the base with baking paper. 

  2. Put butter, Sweet Granules and vanilla into a large bowl and beat with electric hand beaters for 2 minutes or until combined and slightly paler in colour. Add egg and beat again until combined. If mixture splits a little that's okay. Add sour cream and beat again until combined. 

  3. Sift in flour and bicarbonate of soda, and gently fold until combined. Pour in milk and stir thoroughly. Spoon batter into dish and smooth surface. Bake for 20-25 minutes or until golden brown. Set aside in dish for 15 minutes before turning out, upside down onto a wire rack to cool completely.

  4. Meanwhile, put 8 of the blueberries into a small saucepan and squash each with the back of a teaspoon. Add 4 wedges of the peaches and sweet granules then pour over 1/2 cup water. Set over medium heat and bring to the boil. Simmer for about 3 minutes, stirring until a purple liquid forms. Transfer to a large bowl, and set aside in the fridge for 30 minutes or until cold. Strain through a fine sieve discarding fruit if desired or reserving it for serving.

  5. Just before serving, add mango and the remaining blueberries and peach slices to the cooled syrup and toss to coat.

  6. Transfer tart base to a serving plate, spoon whipped cream on top, then spoon over the mango, peaches and blueberries including the syrup at the bottom of the bowl. Scatter the edge of the tart with almonds. Garnish with mint leaves and serve immediately.

 

NUTRITION INFORMATION
(PER SERVING)
Calories: 278
kJ: 1162kJ
Protein: 4g
Total Carbohydrate: 17g
Total Sugars: 7g
Fiber: 2g
Total Fat: 22g
Saturdated Fat: 13g
Sodium: 121mg
Potassium: 188mg

Reduction
Calorie Reduction from Traditional Recipe - 10.5%
Carbohydrate Reduction from Traditional Recipe - 29%
Total Sugars Reduction from Traditional Recipe - 56%

Triple Choc Almond Cookies

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Triple Choc Almond Cookies

Makes 26 servings

FEATURED PRODUCT


INGREDIENTS

180g butter, melted
1/2 cup Whole Earth Baking Blend
1 free-range egg
1 Tsp vanilla extract
2 Tbsp Dutch cocoa
2 cups self-raising flour
3/4 cup chocolate chips (use a mix of dark, milk and white)
1/3 cup natural almonds, roughly chopped


PREPARATION

  1. Preheat oven to 180ºC fan-forced. Line 3 oven trays with baking paper.

  2. Put butter and Whole Earth Baking Blend into a large bowl; mix with a hand whisk until combined. 

  3. Add egg, vanilla and cocoa and mix with hand whisk until combined. Add flour and stir with wooden spoon until combined, and a very soft dough forms. Chill for 10 minutes to firm up slightly. 

  4. Put chocolate chips and almonds on a dinner plate and mix to combine. Roll tablespoons of dough into balls, press down slightly to flatten into thick discs. Push one side of each dish into chocolate chips and almonds then arrange chocolate and almond side up, 5cm apart on prepared trays.

  5. Bake for 15 minutes, swapping tray positions half way through cooking or until lightly browned on the edges and just firm to touch. Set aside on trays to cool completely. Then serve.

 

NUTRITION INFORMATION
(PER SERVING)
Calories: 287
kJ: 1200kJ
Protein: 4g
Total Carbohydrate: 30g
Total Sugars: 14g
Fiber: 1.5g
Total Fat: 17g
Saturated Fat: 10g
Sodium: 158mg
Potassium: 134mg

Reduction
Calorie Reduction from Traditional Recipe - 9.5%
Carbohydrate Reduction from Traditional Recipe - 21%
Total Sugars Reduction from Traditional Recipe - 36%

Raspberry Watermelon Granita with Sparkling Wine

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Raspberry Watermelon Granita with Sparkling Wine

Makes 6 serves

FEATURED PRODUCT


INGREDIENTS

500g roughly chopped seedless watermelon (with no skin or rind)
200g frozen raspberries
125ml coconut water
6 sachets of Whole Earth Nature Sweet
6 thin lime rounds, halved, to serve
12 fresh raspberries, to serve
750ml bottle sparkling wine, chilled, to serve


PREPARATION

  1. Put watermelon, frozen raspberries, coconut water and Nature Sweet into a blender and process until smooth. Pour mixture into a large zip-lock bag and seal, expelling air. Put bag onto a freezer safe tray and freeze for 6 hours or overnight until mixture is solid.

  2. Remove from freezer, and set aside for 5 minutes at room temperature. Open bag and use a fork to scrape frozen mixture into granita flakes. Spoon the granita mixture into 6 chilled stemless wine glasses. Garnish with lime rounds and fresh raspberries. Serve immediately topped with wine, as desired.
 

NUTRITION INFORMATION
(PER SERVING)
Calories: 132
kJ: 553 kJ
Protein: 1g
Total Carbohydrate: 10.5g
Total Sugars: 9g
Fiber: 3g
Total Fat: 0.3g
Saturated Fat: 0.05g
Sodium: 18mg
Potassium: 232mg

Reduction Calorie Reduction from Traditional Recipe – 11%
Carbohydrate Reduction from Traditional Recipe – 19%
Total Sugars Reduction from Traditional Recipe - 31%

One Bowl Chocolate Cake

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One Bowl Chocolate Cake

Makes 12 servings

FEATURED PRODUCT


INGREDIENTS

125g unsalted butter, chopped
100g dark chocolate, chopped
½ cup Whole Earth Baking Blend
2 free-range eggs
¾ cup milk
1 Tsp vanilla extract
1 ¼ cups self-raising flour
¼ cup Dutch cocoa
Dark chocolate curls, to decorate

CHOCOLATE ICING
1 Tbsp Whole Earth Baking Blend

1 Tbsp boiling water
125g butter, chopped, softened
2 Tbsp Dutch cocoa


PREPARATION

  1. Preheat oven to 180ºC fan-forced. Grease a 22cm round cake tin and line base and sides with baking paper.

  2. Put butter and chocolate into a large microwave safe bowl. Microwave on high 100% for 30 second intervals, stirring, until melted and smooth.

  3. Add Whole Earth Baking Blend, eggs, milk and vanilla, then beat with a whisk until combined. Sift in flour and cocoa and stir with whisk until a smooth batter forms. Pour into prepared tin. Smooth surface and bake for 30-35 minutes or until cooked when tested with a skewer. Set aside for 15 minutes to cool slightly, then remove from tin and transfer to a wire rack to cool completely. 

  4. To make chocolate icing, put Whole Earth Baking Blend and boiling water into a small bowl and stir. Then set aside for 5 minutes until most of the Baking Blend has dissolved.  

  5. Put butter into a large bowl and beat with electric hand beaters for 1 minute or until light and creamy. Add the Baking Blend mixture and cocoa and beat again on low speed until mixed. Then beat on high for 1 minute until smooth.

  6. Spread icing over the top of the cake. Decorate with chocolate curls.

 

NUTRITION INFORMATION
(PER SERVING)
Calories: 316
kJ: 1320kJ
Protein: 4g
Total Carbohydrate: 27g
Total Sugars: 16g
Fiber: 1.5g
Total Fat: 21g
Saturated Fat: 13g
Sodium: 130mg
Potassium: 175mg

Reduction
Calorie Reduction from Traditional Recipe - 11%
Carbohydrate Reduction from Traditional Recipe - 27%
Total Sugars Reduction from Traditional Recipe - 38%

Passionfruit Mojito

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Passionfruit Mojito

Makes 4 servings

FEATURED PRODUCT


INGREDIENTS

4 limes, quartered then halved
1/2 cup mint leaves, plus extra leaves to garnish
8 sachets Whole Earth Raw Cane 50
120ml white rum
2 cups crushed ice
Pulp from 4 passionfruit
1 passionfruit, cut into quarters, to garnish


PREPARATION

  1. Put lime, mint and Whole Earth Raw Cane 50 into a large jug and muddle with the end of a rolling pin to squash the limes, infuse mint flavour and help dissolve the sweetener.

  2. Divide mixture between four tall glasses, top with rum, crushed ice, passionfruit pulp and soda water to fill glasses. Garnish with passionfruit quarters and extra mint.

 

NUTRITION INFORMATION
(PER SERVING)
Calories: 106
kJ: 445kJ
Protein: 1g
Total Carbohydrate: 6g
Total Sugars: 6g
Fiber: 5g
Total Fat: 2g
Saturated Fat: 0g
Sodium: 76mg
Potassium: 118mg

Reduction: Calorie Reducation from Traditional Recipe - 12.5%
Carbohydrate Reduction from Traditional Recipe - 40%
Total Sugars Reduction from Traditional Recipe - 40%

Buddy’s Chocolate Chip Cookies

 

Buddy’s Chocolate Chip Cookies

Makes 2 dozen cookies

FEATURED PRODUCT


INGREDIENTS

2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
3/4 cup (1-1 1/2 sticks) unsalted butter, softened
1/2 cup Whole Earth Baking Blend
1/2 cup honey
2 large eggs
1 teaspoon vanilla extract
1 cup uncooked rolled oats
3/4 cup semi-sweet chocolate chips


PREPARATION

  1. Preheat oven to 180°C. Shift dry ingredients together; set aside.
  2. Beat butter and Whole Earth Sweetener Baking Blend until well blended. Mix in honey, eggs and vanilla. Gradually blend in flour mixture. Stir in oats and chocolate chips.
  3. Portion dough by tablespoon onto ungreased baking sheets.
  4. Bake 13 to 16 minutes or until lightly browned at edges and centre is warm to touch. Remove from oven and cool for 5 minutes’. Remove cookies from baking sheet onto wire rack and cool completely.
 

NUTRITION INFORMATION
(PER SERVING)
Calories: 160
Protein: 2g
Total Carbohydrate: 21g
Total Sugars: 12g
Fiber: 1g
Total Fat: 7g
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 26mg
Sodium: 110mg

Reduction
Sugar Gram Reduction than Traditional Recipe - 33%
Calorie Reduction than Traditional Recipe – 12%
Carbohydrate Reduction than Traditional Recipe – 23%

Buddy Valastro is a paid endorser of Whole Earth Sweetener Co.

Green Smoothie

 

Green Smoothie

Makes 6 servings

FEATURED PRODUCT


INGREDIENTS

2 cups packed baby spinach, stems removed
1-1/2 cups coconut water
1/2 cup water
2 medium Granny Smith apples, peeled, cored, sliced
1 mango, peeled, seeded, diced
1 orange, peeled, sectioned, seeded
2 tablespoons chia seeds
1 tablespoon fresh mint leaves, stems removed
2 packets Nature Sweet


PREPARATION

Combine all ingredients in blender or food processor. Puree until smooth. Divide mixture evenly between 6 glasses to serve.

 

NUTRITION INFORMATION
(PER SERVING)
Calories 116
kJ: 485
Protein 2g
Carbohydrates 26g
Dietary Fiber 5g
Total Sugars 13g
Fat 2g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Potassium 248mg
Sodium 41mg

Reduction
Calorie Reduction from Traditional Recipe – 8%
Carbohydrate Reduction from Traditional Recipe – 7%
Sugar Reduction from Traditional Recipe – 19%

Banana Nut Bread

 

Banana Nut Bread

Makes 8 servings

FEATURED PRODUCT


INGREDIENTS

Cooking spray
1/4 cup butter, softened
1/2 cup Whole Earth Sweetener Baking Blend
5 packets Nature Sweet Low Calorie Sweetener
3/4 cup mashed very ripe bananas
1/4 cup buttermilk
1 egg
1 teaspoon vanilla extract
1/4 teaspoon banana extract
1-1/4 cups plus 2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/2 baking soda
1/2 teaspoon salt
3 tablespoons chopped pecans, divided
1 tablespoon chopped walnuts


PREPARATION

  1. Preheat oven to 180°C. Spray 20cm x 10cm loaf pan with cooking spray; set aside.

  2. Beat butter, Whole Earth Sweetener Baking Blend, and Nature Sweet packets until combined. Beat in bananas, buttermilk, egg and extracts until blended. Stir in dry ingredients, 2 tablespoons of the pecans and the walnuts. Spoon batter into prepared pan. Sprinkle remaining 1 tablespoon pecans over the top.

  3. Bake 50 to 60 minutes or until wooden pick inserted near center comes out clean. Let bread cool in pan 10 minutes. Carefully remove bread and cool completely on wire rack.

 

NUTRITION INFORMATION
(PER SERVING)
Calories: 245
kJ: 1025
Protein: 4g
Total Carbohydrate: 36g
Total Sugars: 15g
Fiber: 2g
Total Fat: 9g
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 39mg
Sodium: 249mg
Potassium: 137mg

Reduction
Calorie Reduction from Traditional Recipe - 19%
Carbohydrate Reduction from Traditional Recipe - 31%%
Sugar Reduction from Traditional Recipe - 55%

Dried Cherry and Oat Energy Bars

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Dried Cherry and Oat Energy Bars

 

FEATURED PRODUCT


INGREDIENTS

Cooking spray
1 cup light nonfat vanilla flavored Greek yogurt
4 large egg whites
1/2 cup Whole Earth Sweetener Baking Blend
3 packets Whole Earth Nature Sweet® Low calorie sweetener

1/2 cup unsweetened applesauce
2 tablespoon unsalted butter, melted
2 teaspoons ground cinnamon
1-1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
3 cups uncooked quick or old-fashioned oats
1/2 cup chopped dried cherries
1/2 cup toasted sunflower seeds


PREPARATION

  1. Preheat oven to 190°C. Line a 33cm x 22cm baking pan with aluminum foil. Spray bottom with cooking spray; set aside.

  2. Whisk yogurt, egg whites, Baking Blend, Nature Sweet, applesauce, melted butter, cinnamon and vanilla in mixing bowl until combined. Mix in flour and baking soda until blended.

  3. Stir in oats, cherries and sunflower seeds until a thick batter is formed. Spread mixture evenly in prepared pan.

  4. Bake 19 to 21 minutes or until top is golden and wooden pick inserted in center comes out clean. Remove from oven and cool completely on wire rack. Grasp ends of foil and remove from pan. Cut into bars. Store in tightly covered container at room temperature.

 

NUTRITION INFORMATION
(PER SERVING)
Calories: 247
kJ: 1033
Protein: 8g
Total Carbohydrate: 39
Total Sugars: 14g
Fiber: 5g
Total Fat: 6g
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 6mg
Sodium: 94mg

Reduction
Calorie Reduction than Traditional Recipe - 20%
Carbohydrate Reduction than Traditional Recipe - 22%

Traditional Cheese Cake

 

Traditional Cheese Cake

Makes 12 servings

FEATURED PRODUCT


INGREDIENTS

PASTRY CRUST:
2 cups pastry flour
1 cups all-purpose flour
1/8 teaspoons baking soda
1 cup plus 1 tablespoon unsalted butter
1 cup plus 1 tablespoon Whole Earth Sweetener Baking Blend
6 tablespoons water
1 tablespoon vanilla extract
Zest of 1 medium orange

CHEESECAKE BATTER:
2-1/4 packages (225g each) reduced fat cream cheese, softened
340g part-skim ricotta cheese*
1/2 cup plus 1 tablespoon Whole Earth Sweetener Baking Blend
9 packets Whole Earth Sweetener Nature Sweet Low Calorie Sweetener
3 large eggs
1/2 cup plus 2 tablespoons skim milk
1 tablespoon plus 3/4 teaspoon vanilla extract

*Drain ricotta cheese overnight in refrigerator in a sieve lined with cheese cloth. Discard liquid.


PREPARATION

  1. For Pastry Crust, sift dry ingredients; set aside.
  2. Beat butter and Baking Blend in large bowl of mixer until well blended. Beat in water and vanilla until combined. Gradually add dry ingredients and zest, mixing after each addition until blended. Refrigerate dough while preparing Cheesecake Batter.
  3. For Cheesecake Batter, place cheeses and Whole Earth Sweetener products in large bowl of mixer. Beat until smooth. Mix in eggs, one at a time, mixing well after each addition. Gradually mix in milk and vanilla until blended.
  4. Preheat oven to 160°C.
  5. On lightly floured surface, roll Pastry Crust to 6mm thickness. Cut into a 30 cm diameter circle. Fit into a 22cm springform pan; trim so dough is even with top edge of pan. Pour in Cheesecake Batter.

  6. Bake cheesecake 45 to 60 minutes or until center of cheesecake is almost set (still slightly soft). Remove from oven and cool completely on wire rack. Refrigerate several hours or overnight before serving.

NOTE: For an easier crust, substitute 1 refrigerated prepared pie pastry for the Pastry Crust recipe. Follow recipe directions above.

 

 

NUTRITION INFORMATION
(PER SERVING)
Calories: 481
kJ: 2012
Protein: 13g
Total Carbohydrate: 44g
Total Sugars: 20g
Fiber: 1g
Total Fat: 26g
Saturated Fat: 16g
Trans Fat: 1g
Cholesterol: 119mg
Sodium: 275mg

Reduction
Sugar Gram Reduction than Traditional Recipe - 68%
Calorie Reduction than Traditional Recipe – 30%
Carbohydrate Reduction than Traditional Recipe – 49%