RECIPE FROM SYMPLY TOO GOOD TO BE TRUE BOOK 3

SERVES: 4

1 packet (125g) 97% fat-free bacon short cuts (Don®)

4 tablespoons BBQ sauce

6 teaspoons Worcestershire sauce

2 dozen oysters in shell

Trim excess fat off bacon, cut into small dices and combine with BBQ and Worcestershire sauce. Place oysters on a flat baking tray and spoon even amount of mixture over top of each oyster. Place under a hot griller until bacon is cooked and crispy.

NUTRITIONAL INFORMATION

PER SERVE

FAT        TOTAL                      1.8g

               SATURATED           0.7g

FIBRE                                          0g

PROTEIN                                 9.1g

CARBS                                     7.8g

SUGAR                                    6.8g

SODIUM                               508mg

KILOJOULES                         356 (cals 85)

GI RATING                          Medium

SERVES: 12

RECIPE FROM SYMPLY TOO GOOD TO BE TRUE BOOK 4

BASE

12 low fat choc chip cookies (Paradise Lite®)

1 tablespoon (15g) Flora Light® margarine melted

¾ teaspoon skim milk

cooking spray

FILLING

24 squares (100g) dark cooking chocolate

1 x 375ml can CHILLED evaporated light milk

½ teaspoon vanilla essence

2 tablespoons gelatine

¼ cup boiling water

2 x Jarrah Choc O Lait® sachets

Before starting make sure your evaporated milk is CHILLED.  Place chilled canned milk into freezer for 1 hour before making filling.

To make base: In a food processor crumble biscuits. Add melted margarine and milk, process until combined. Coat a pie plate with cooking spray then spread biscuit mixture over base, pressing firmly. Refrigerate.

To make filling: In a small ceramic bowl melt chocolate in microwave on high temperature for one minute. Leave to sit in microwave while you prepare other ingredients. Make sure evaporated milk is very cold. In a large mixing bowl beat chilled milk and vanilla essence until really thick, using an electric beater. Add melted chocolate and blend well. Dissolve gelatine completely in boiling water then add Jarrah sachets, mix well. Pour mixture into milk, beat continuously until well combined. Pour mixture over biscuit base, refrigerate until set.

VARIATION

TO MAKE CHOCOLATE MOUSSE, OMIT BASE AND REDUCE GELATINE DOWN TO 1½ TABLESPOONS SERVES 8.

NUTRITIONAL INFORMATION

PER SERVE                                       PIE                  MOUSSE

FAT                         TOTAL                 4.5g                 4.4g

                     SATURATED                 2.2g                 2.7g

FIBRE                                                   0.3g                 0.2g

PROTEIN                                             5.6g                 7.2g

CARBS                                               18.6g               15.0g

SUGAR                                              12.4g               12.9g

SODIUM                                             90mg               65mg

KILOJOULES                        573(cals 136)          534(127)

GI RATING                                          Low                  Low

Ingredients

1 cup dried apricots

¼ cup sultanas

½ cup desiccated (fine) coconut

Method

Process all ingredients to a dough and have fun creating!

If there is any mixture left over store in fridge along with any creations saved to show Dad!

Variation: decorate with chocolate mixture from Choc Coated Banana Bites recipe above

Ingredients

2 large bananas

toothpicks

½ cup coconut oil

½ cup cacao powder

½ cup agave

Method

Cut banana into bite sized pieces

Insert a toothpick into each piece and place in freezer overnight

If solid melt coconut oil in a basin over very warm water. Combine with cacao powder and agave and mix well. Adjust sweetness if required

Coat frozen banana pieces in melted chocolate. The frozen banana will set the chocolate almost immediately

Eat straight away or store in an airtight container in the freezer