Fruit-recipes

Quick Fruity Crepe Ideas

The initial thought of a crepe might bring about a mental image of sugar, chocolate, with a side of fruit. But it is important to say that not all crepes are bad for you! Indulge in our top 5 healthy crepe ideas which not only keep you full, but are so quick and easy to create.

RELATED: Traditional French Toast Recipe

Peanut butter and banana crepes

Stick to a slightly more conventional crepe which involves none other than banana and peanut butter. Use just one tablespoon of peanut butter for a savoury taste and why not add some honey to make it extra sweet?

5 Quick Fruity Crepe Ideas

Apple and cinnamon crepes

What’s better than a delicious rolled apple crepe? To keep with the soft consistency of the batter, gently grill the apple for 5-10 minutes, then sprinkle some cinnamon over the top before serving.

5 Quick Fruity Crepe Ideas

Strawberry fig crepes

Perfect if you have a few fruits around the kitchen which are too ripe to eat on their own. Mash together the strawberry and fig into a soft puree, then smooth over the inside of a crepe. That’s it, so easy!

5 Quick Fruity Crepe Ideas

Pear French crepes

Take that traditional French recipe and serve with a generous side of pear. Simply mash half of a ripe pear, then season with cinnamon for a taste sensation. Hold the cream if you’re watching your weight – it isn’t necessary for this recipe.

5 Quick Fruity Crepe Ideas

Lemon and raspberry crepes

Finally, one of our all-time favourites: the lemon and raspberry crepe. It might seem like a weird combination, but the result is a perfect fusion of sweet and sour without any nasty additives.

5 Quick Fruity Crepe Ideas

Which crepe would you try? We’re still very much sold on number 1…

Images via Foodie Fiasco, Julia’s Album, Crepini, Pinlavie, Diethood

March 20, 2015

Easy 2-Ingredient Nectarine Summer Icy Poles Recipe

It couldn’t be easier to make your own refreshing icy poles, and this recipe uses only two ingredients which you’ll always have on hand in summer. These natural icy treats are so much healthier than the sugar-laden store-bought variety so they’re great for kids. Try different stonefruit, like plums, apricots or peaches, or make a colourful combination.

Serves: 6

Ingredients

2 yellow nectarines, stones removed and cut into thin slices
1 1/2 cups orange juice

6 icy pole moulds

Method

1. Divide the nectarine between the icy pole holes. Fill up with the orange juice and freeze overnight or until frozen.

What’s your favourite summer dessert?

October 24, 2013

Breakfast Recipes: Choc Chip Pancakes with Maple Nectarines

There’s nothing better than starting the weekend with an indulgent brunch, and this choc chip pancake recipe will become a family staple. Use your favourite pancake mix and make the luscious maple nectarines while you’re flipping the pancakes and you’ll have breakfast on the table in less than 20 minutes!

Serves 4

Ingredients 

1 bottle pancake mix
30g butter
1/2 cup dark choc bits
1 cup/250ml maple syrup
4 yellow nectarines, stones removed and cut into thin wedges

Method

1. Prepare pancake mix following the directions on the packet. Melt a little butter in a frypan, add 1/2 cup of the pancake mix, sprinkle with some choc bits.

2. Cook until bubbles appear on the surface, flip and cook until golden. Repeat with the remaining mix and choc bits.

3. Heat the maple syrup and nectarines and bring to boil, cook until the nectarines are soft. Serve stacks of pancakes topped with nectarines in syrup.

What’s your favourite brunch recipe?

October 17, 2013

Yoghurt, Pistachio and Orange Cake Recipe

This lovely light yoghurt cake is flavoured with pistachios and oranges and drizzled with a delicious yoghurt icing, the perfect weekend baking project to serve for afternoon tea.

Preparation time: 20 minutes 
Cooking time: 50-60 minutes 

Serves: 12

Ingredients

100g whole pistachio nuts, shelled
1/2 cup organic self raising flour
1 1/4 cups fine semolina
1 tsp bicarbonate soda
1/4 cup brown sugar
3/4 cup (180g) five:am natural organic yoghurt or Vanilla Bean organic yoghurt
3 organic free range eggs
2/3 cup extra virgin olive oil
2 oranges, zest and juice
Pistachio nuts, to decorate

Yoghurt icing

1/2 cup pure icing sugar
3/4 cup (180g) five:am Vanilla Bean organic yoghurt

Method

1. Preheat oven to 180°C.

2. In a large mixing bowl, add pistachios, self raising flour, semolina, bicarbonate soda and sugar, mix well to combine.

3. In a separate bowl whisk together the five:am natural organic yoghurt, eggs and oil.

4. Add orange juice and zest to egg mixture.

5. Whilst stirring the flour mixture, slowly add yoghurt mixture until well combined. Rest for 5 minutes.

6. Spoon mixture into a greased 24cm cake tin. Bake in oven for 50-60 minutes or until cooked.

7. Allow cake to rest in the tin for 5 minutes before turning out onto a wire rack to cool.

8. When cool, drizzle yoghurt icing over cake and decorate with pistachio nuts.

Yoghurt Icing

1. Mix icing sugar and five:am Vanilla Bean organic yoghurt together until well combined.

2. Allow to thicken in the refrigerator for 30 to 60 minutes before spreading on cake.

Tip: Keep the frosted cake out of sunlight or heat, as this frosting easily melts.

What are you baking this weekend?

October 10, 2013

Healthy Desserts: Mixed Berry Yoghurt Panna Cotta Recipe

When you want to satisfy a sweet tooth but don’t want to overindulge, it’s not always easy finding healthy dessert ideas. This mixed summer berry yoghurt panna cotta is creamy and decadent, without the fat or calories.

And with October’s Breast Cancer Awareness Month around the corner, this pretty pink dessert would be a showstopper to serve at any pink-themed high tea or morning tea you might be hosting or attending.

Even better, SKI has pledged to donate $350,000 to fund a McGrath Breast Care Nurse and has turned its 1kg pots of D’lite, Divine and Soleil pink for a limited time only.

Preparation time: 15 minutes plus 2 hours to set 

Serves: 4

Ingredients 

2 leaf gelatine sheets (14g)
150g summer berries, fresh or frozen
125g fresh raspberries
350ml Ski D’lite Smashed Berry yoghurt (99% fat free)
400ml reduced fat milk
30g caster sugar
100g Ski Divine Vanilla Creme yoghurt

Method

1. In a bowl add some cold water and the leaf gelatine; the leaf gelatine should be covered with the water.

2. In a saucepan add the sugar and the milk, place on stove and heat up, stirring to dissolve the sugar. Bring the milk mixture just to the boil and take off the heat.

3. In a food processor blend the summer berries to a puree.

4. Remove the gelatine sheets from the cold water, they should be soft and pliable, add them to the hot milk mixture and stir through until dissolved.

5. Add the summer berry puree and the berry yoghurt to the hot milk mixture and stir through.

5. Pour the finished hot milk mixture into serving glasses and place in the refrigerator to set (minimum time 2 hours).

6. To serve: using a tablespoon scoop a spoon full of vanilla yoghurt on top of the panna cotta. Arrange fresh raspberries on top of the vanilla yoghurt and serve.

What are your favourite pink recipe ideas?

September 26, 2013