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Delicious recipes using Nature Sweet Sugar Substitute

From the kitchen of Audrey Tea

Apricot Flummery

• 500g apricots, halved and stoned
• ¼ cup Nature Sweet
• 1 cup water
• ¾ cup chilled evaporated milk (Carnation)
• 1 Tbsp lemon juice
• 2 tsp powdered gelatine

Gently simmer apricots, water, Nature Sweet and lemon juice until fruit is tender. Pour off syrup into a bowl. Sprinkle on the gelatine and stir until dissolved. Return syrup to fruit. Adjust sweetness now - more Nature Sweet for extra sweetness or more lemon juice if too sweet. Pour mixture into a bowl and place in fridge to set. When firm, pureè with a stick blender. Meanwhile (using electric beaters) beat chilled evaporated milk until it is light and frothy. Volume should increase by about 3 to 1. Fold milk mixture through fruit mixture until well combined. Pour into bowl and return to fridge to set. Served with icecream. Serves 6.

Note: all stone fruits are suitable for this recipe. Simply adjust sweetness.

Nature Sweet Nutties

• 1 cup dessicated coconut
• ¼ cup Nature Sweet
• 1 cup rolled oats
• 1 cup plain flour
• ¾ cup chopped almonds
• ½ cup cold pressed olive oil
• 1 apple, peeled and grated
• ½ tsp bi-carb soda (dissolved in 1 Tbsp boiling water)
• 1 tsp cinnamon (optional)
• 1 Tbsp golden syrup

Combine coconut, Nature Sweet, oats, flour, almonds, cinnamon and apple in a large bowl. Warm oil and golden syrup in a small saucepan, add soda mixture then pour liquids over dry ingredients and mix well. Shape rounded teaspoons of mixture onto oven tray lined with baking paper, press slightly with fork. Place 2cm apart. Bake at 160°C for 10-12 minutes or until golden brown. (Watch to ensure they don’t burn towards end of cooking) Cool 5 minutes on tray then on wire rack. Store in airtight container. Biscuits will be slightly soft. Makes approx 35 biscuits.

Nature Sweet Muffins

• ½ cup dried apricots OR cranberries, chopped
• ½ cup orange juice
• ½ cup self raising flour
• 1 cup wholemeal self raising flour
• ⅓ cup Nature Sweet
• ¾ cup muesli (Sandra Cabot High Protein Mix)
• 1 cup milk
• 60g butter, melted
• 2 tsp orange rind, grated
• 1 level tsp baking powder

Combine juice, rind and fruit and let stand for 15 minutes to soften. Sift flours and baking powder into a large bowl, stir in Nature Sweet and muesli until combined. Make a well in mixture. Combine milk, butter and fruit mix, pour into dry mix and stir with a fork until mixture just comes together. Do not overmix. Batter should be slightly lumpy. Bake at 180°C for 20-25 minutes. Suitable to freeze or best eaten on day cooked. Makes 12 large muffins.