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JOYFUL RECIPES

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NO ARTIFICIAL COLOURS,<br />
FLAVOURS OR PRESERVATIVES

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<p>Add the milk, cream, Pure Via Erythritol and vanilla extract to a bowl and whisk until well combined.</p>


<p>Pour the mixture into a Ninja Creami pint container and freeze for 24 hours, or until completely solid.</p>


<p>Process using the Ice Cream setting.</p>


<p>If needed, add a splash of milk and re-spin until smooth and creamy.</p>


<p>Stir through half of the chopped pecans.</p>


<p>Scoop into bowls and top with the remaining pecans.</p>


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Dessert

Vanilla &#038; Pecan Ice Cream

<p>Preheat the oven to gas mark 2, 150°C (300°F) or 130°C for a fan oven.</p>


<p>Melt the butter in a pan over a low heat, then remove from the heat.</p>


<p>Add the mixed nuts and stir to coat in the melted butter.</p>


<p>Add the salt, chilli powder, ground ginger, cinnamon and 2 tbsp Pure Via Demerara Sugar Alternative. Mix well to evenly coat the nuts.</p>


<p>Stir through any additional seeds of your choice.</p>


<p>Spread the mixture evenly onto a baking tray and bake for 25 minutes.</p>


<p>Remove from the oven and spread the nuts out. Leave to cool and set completely.</p>


<p>Sprinkle with a little extra Pure Via Demerara Sugar Alternative.</p>


<p>Break into clusters and store in an airtight jar.</p>


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Snack

Sweet &#038; Spicy Nuts

<p>Add half the chopped strawberries, mint leaves and Pure Via Stevia to a glass. Muddle gently to release the juices.</p>


<p>Add half the lime juice and stir to combine.</p>


<p>Fill the glass with ice and top with half the tonic water. Stir well.</p>


<p>Repeat the process to make a second drink.</p>


<p>Garnish with lime slices, strawberries and fresh mint.</p>


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Drink

Strawberry, Lime &#038; Mint Spritz

Breakfast

Lunch

Dinner

120'

<p>Preheat the oven to gas 6/200C (180C in a fan oven) Mix together the flour, baking powder, bicarbonate of soda and add the Pure Via® Caster Sugar.</p>


<p>Beat in the oil, eggs and soya milk then stir in the grated apple and a third of the blueberries.</p>


<p>Spoon the mixture evenly between the paper cases then top each one with remaining blueberries, pushing them slightly into the mixture. Put in the oven and bake for about 25-30 mins until risen and golden. Eat on day of baking.</p>


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<p>A delicious, fluffy dessert with very few calories!</p>


15 '

Skinny Blueberry Muffins

<p>In a large bowl, whisk together the flour, soy milk, baking powder, Pure Via® 100% Xylitol, and oil until smooth and well combined. (Alternatively, you can also use an immersion blender.)</p>


<p>Heat a non-stick skillet over medium heat. Grease the skillet with a little oil or butter.</p>


<p>Cook the first pancake by pouring about 4 tablespoons of batter into the hot skillet.</p>


<p>Let cook for about 2 minutes and flip to continue cooking for another 2 minutes.</p>


<p>Serve the pancakes one on top of the other, filling them with the fruit cut into pieces.</p>


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<p>Irresistible craving for pancakes? The perfect low-calorie vegan recipe for Sunday brunch!</p>


Vegan Pancakes With Fresh Fruit

<p>Melt together the coconut oil and almond butter and stir well. Add in the spices, orange zest and vanilla.</p>


<p>In a separate bowl, combine the oats, milk and eggs until fully mixed.</p>


<p>Combine the oat mixture with the coconut oil and nut butter mix. Add in the blueberries and carefully mix, being careful not to squash the berries.</p>


<p>Line a non-stick baking tray with a little coconut oil and pour in the mixture. Finish by sprinkling the top with mixed seeds or chopped nuts for an extra crunch.</p>


<p>Bake at 180C for 15-20 minutes until golden brown and is firm to touch – the mixture should still be moist in the centre.</p>


<p>Leave to cool and then cut into 8 pieces.</p>


<p>Place thinly sliced orange pieces on top to garnish.</p>


Blueberry, Almond &#038; Orange Zest Breakfast Bar

<p>Combine the whole blueberries, blueberry juice, and Pure Via® Stevia Liquid drops.</p>


<p>Mix and pour the mixture into the appropriate popsicle molds.</p>


<p>Freeze for a minimum of 5 hours to set and serve with your favorite berries.</p>


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Blueberry Popsicles

<p>Mix the lime juice and Pure Via® Stevia Liquid Drops in a tall glasses, add the lime wedges and mint leaves and stir gently.</p>


<p>Half fill the glasses with crushed ice cubes then pour in white rum and top up with sparkling water and garnish with more mint leaves and lime wedges.</p>


<p>In a small pan gently heat the fish sauce, tamarind paste and Pure Via® Stevia Liquid Drops, stir and put to one side.</p>


Summer Mojito

<p>Cut 15cm diameter discs from the filo pastry.</p>


<p>Brush each sheet with melted butter.</p>


<p>Bake for approx. 7 minutes at 180°C. They should be golden brown and lightly crisp.</p>


<p>Mix the agar agar with 50ml of water and bring to the boil. Transfer immediately into a bowl and leave to cool.</p>


<p>Mix the creme fraiche, Greek yoghurt and Pure Via®.</p>


<p>Stir in the prepared agar agar to the mix and place in a piping bag.</p>


<p>To assemble the thousand leaves: place a disc on a plate, cover with 1cm layer of creamy mix, layer with raspberries and continue until complete.</p>


Thousand Leaves With Raspberry

<p><strong>You will need a 6 large hole muffin tin.<br />
</strong>Preheat the oven to gas 4/180C (160C in a fan oven) Slice the tops off the apples and put to one side then core the apples using an apple corer and sit the apples in the tin.</p>


<p>Add the bread to a food processor and whiz until fine then tip them into a bowl along with the Pure Via® Stevia, dried fruit, mixed spice and lemon zest and juice. Mix well until combined.</p>


<p>Spoon the mixture into the apples and stuff to fill then sit the tops back on them. Cover loosely with foil and put in the oven for about 30 minutes or until cooked through and the apples are nice and soft. Remove from the oven and leave for 5 minutes then remove with a large spoon and sit on a serving plate. Serve with some low fat crème fraiche or low fat pouring cream.</p>


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<p>Spices and golden breadcrumbs top cooking apples.</p>


Stuffed Apples

<p>Add the strawberries to a food processor along with the Pure Via® Stevia and whiz until pureed.</p>


<p>Now add 450ml/1pint of water to the food processor and the lime juice and pulse to combine. Pour the mixture through a sieve into a large jug or bowl.</p>


<p>Transfer the sieved mixture to a shallow freezer proof container and put in the freezer to freeze for a couple of hours then remove and whiz in the food processor then pour it back into the container and put back in the freezer until frozen. Scoop out to serve.</p>


<p>A really refreshing low fat dessert.</p>


Strawberry Granita

<p>Mix the cane sugar syrup with the juice of 1 lemon and quickly soak the biscuits in the mixture then add them into a charlotte mould.</p>


<p>Soften the gelatine in a large bowl of cold water.</p>


<p>Zest the other lemon and squeeze its juice into a small saucepan and heat quickly. Once hot, add the drained gelatine.</p>


<p>In a bowl, mix the Pure Via® and cottage cheese with the lemon zest and the vanilla seeds.</p>


<p>Add the warm lemon mixture to the cheese preparation and mix.</p>


<p>Whip the cream and incorporate it delicately to the previous preparation.</p>


<p>Wash and dry the strawberries, cut them in quarters and place them in the bottom of the mould. Add the cheese preparation until the mould is full.</p>


Strawberry Charlotte

<p>Combine water, cinnamon sticks, vanilla beans and honey in 3-quart saucepan. Heat on medium heat to boiling, stirring frequently. Stir in coffee and Pure Via® Stevia Leaf Sweet Granules. Remove from heat. Let steep 5 minutes.</p>


<p>Strain coffee into 6 small mugs. Discard cinnamon sticks and vanilla beans. Top evenly with steamed milk and serve.</p>


<p>*Vanilla beans can be split open lengthwise with a small knife. This adds more flavour to the coffee. The tiny vanilla seeds can be used on top of the steamed milk. If vanilla beans are not available, use vanilla extract to taste.</p>


<p>Give your coffee a kick with this flavourful twist on your morning cup.</p>


Spiced Coffee

<p>Melt the chocolate and Pure Via® in a bain-marie on a low heat until smooth.</p>


<p>Place puff pastry on baking paper and spread thinly with the chocolate paste. Roll the pastry in on itself using the baking paper without tightening too much.</p>


<p>Mix 1tbsp water with the egg yolk and brush onto the pastry.</p>


<p>Cut the pastry into 1cm slices and place evenly onto a lined baking tray.</p>


<p>Remove the puff pastries and immediately prick them on lollipop sticks.</p>


Rolled Lollipops

<p>Combine coffee, milk and Pure Via® Demerara into a cup or measuring jug, stirring until well combined.</p>


<p>Stir in the vanilla and peppermint extracts.</p>


<p>Divide mixture between 2 coffee cups and serve.</p>


<p>This delicious coffee treat is the perfect way to stay warm on a cold day.</p>


Peppermint Latte

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<p>Soften the gelatine sheets in a bowl of cold water.</p>
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<p>Heat 150ml cream and add Pure Via. Squeeze the gelatine between your hands and then stir into the cream. Mix to melt the gelatine then pour in the rest of the cream, mix again. Pour mixture into pretty glasses and refrigerate for at least 2 hours For the coulis.</p>
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<p>Wash and pit the apricots. Cut them into pieces, then put into a mixer with ten leaves of rosemary, Pure Via® and water. Blend until smooth. Pass it through a fine strainer to remove rosemary leaves. Place coulis in the refrigerator.</p>
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<p>Just before tasting, pour coulis onto the panna cotta.</p>
<p>Message for the chef: You can flavour the panna cotta by infusing vanilla, cardamom, or fresh herbs when heating the cream.</p>
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Panna Cotta With Apricot Coulis Infused With Rosemary

<p>Preheat the oven to 210°C/190°C fan/Gas 6. Line two baking sheets with non-stick baking paper.</p>


<p>Sift the flour into a large mixing bowl, add the low fat margarine, and using your finger-tips, rub the margarine into the flour until it resembles breadcrumbs. Add the Pure Via® Caster Sugar and orange zest.</p>


<p>Pour the milk into the mixture (reserving 1 tbsp) and combine until the mixture comes together.</p>


<p>Roll out the dough to approximately 1” thickness and cut out the scones using a 2-2” cutter (or alternatively use a jam jar in place of this).</p>


<p>Transfer the scones to baking sheets and brush with the remaining milk. Bake in the oven for 10-15 minutes, or until golden brown.</p>


<p>Remove from the oven and cool on a wire rack for 20-30 minutes before serving.</p>


<p>Add a dollop of crème fraiche and marmalade to serve!</p>


<p>A low sugar tea-time treat to make with the family.</p>


No Added Sugar Zesty Orange Scones

<p>Preheat the oven to 190°C/175°C, Gas Mark 5. Prepare a muffin tin with muffin cases, and set aside.</p>


<p>Place the bananas in a large bowl and mash with a fork until there are no large lumps and the mixture is a gooey consistency.</p>


<p>Add the rolled oats, fat-free Greek yogurt and skimmed milk to the mashed bananas, then stir until fully incorporated. Add the Pure Via® Brown Sugar and stir until combined.</p>


<p>Fold the blueberries into the banana oat mixture. Scoop the mixture into the prepared muffin tin, filling each case to the top.</p>


<p>Bake for 20 minutes until just starting to brown on top and a stick inserted into the centre comes out clean. Serve warm, or allow to cool completely and store for up to a week in the fridge in an air-tight container.</p>


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<p>The perfect hearty snack you can feel good about. Low-fat and full of juicy blueberries, these baked oatmeal bites will keep you satisfied in the house or on the go.</p>
