Yoghurt, Mixed Berry & Almond Smoothie

Ingredients

1 cup acidophilus yoghurt
2 cups mixed berries. Can be frozen raspberries, blueberries, strawberries etc
1 cup ice cubes or crushed ice
1 �?2 cups trim milk or soya milk
2 teaspoons Chelsea Golden Syrup
2 tablespoons ground almonds
Method

Place all ingredients in a blender and process until smoothly combined. Thin a little with extra milk. Serve immediately.

Serves 2

Bliss           
Ingredients

125g butter
1/2 cup Chelsea white sugar
2 tbsp Chelsea golden syrup
1 1/2 cups flour
1 1/2 tbsp cocoa
1 1/2 tsp baking powder
3/4 cup rolled oats
approx. 180g large bar white chocolate
(chopped into irregular chunks)
1 1/2 cups frozen berries
(boysenberries or loganberries are best)
plain unsweetened yoghurt to serve

Method

Grease a 24cm round pie dish (or equivalent).
 Preheat oven to 180oC. In a large saucepan
 melt the butter, sugar and golden syrup.
Add the flour, cocoa and baking powder,
then stir in the rolled oats. Mix lightly.
 Add the chopped chocolate and whole
frozen berries and carefully mix -
 lightly but evenly. Turn mixture out into
 the greased dish and bake in the oven
for 15 minutes.
The mixture should have puffed up slightly
 but still be moist.

Serve with plain, unsweetened yoghurt to
counter the rich flavour.
Must be served warm - straight from the oven -
 for maximum bliss!
Makes 4 - 6

Lemon Yoghurt Cake
Ingredients
1 3/4 cups Chelsea Sugar
 Rind of two lemons
 2 Large eggs
1 cup canola oil
1/2 teaspoon salt
1 cup yoghurt
2 - 3 Tbsp lemon juice
2 cups self-raising flour
Method

Heat oven to 190 or 180 with fan bake.
Spray a 23cm ring pan with non-stick spray, then
dust with sieved flour.
Bang and turn pan to coat evenly, then tip off excess flour.
Do this carefully so that the cake will come cleanly.
Grate all the coloured peel from the lemons into a
large bowl. Add Chelsea Sugar, eggs and oil,
 then whisk together.
Add salt, yoghurt and lemon juice and mix again.
Sift in the flour and mix gently until just combined.
Pour cake mixture into the prepared ring pan and
bake for 30 minutes, or until the sides start to shrink,
 the centre springs back when pressed, and skewer
 comes out clean. Leave for 10 minutes before
 turning carefully out onto a rack.
Cool to room temperature.
Serve sprinkled with a little icing Chelsea Sugar,
and topped with whipped cream if you like.

NOTE: Yoghurt - use plain, sweetened or

flavoured that will blend with the colour

and flavour of the lemon.

Vanilla is an excellent yoghurt to use.

FRUIT SMOOTHIES

Ingredients

Banana Strawberry Smoothie
1 ripe banana, peeled
6 strawberries, little green leaves and stalk removed
2 cups low fat milk
2 scoops low fat icecream or frozen yoghurt
Method

Place all ingredients in a blender. Secure the lid firmly on and process until the mixture is thick and smooth. Drink with a thick shake straw and you’ll probably need a spoon as well. You can decorate your smoothie with pieces of fresh fruit and mint sprigs. Makes 2 big smoothies.

You can invent your own flavoured smoothies by adding different fruits �?apricots and peaches are great, so are mixed berries, pawpaw and passionfruit, canned fruit in light syrup or fruit juice is also really good.