Mango and Banana Smoothie

Ingredients:

60ml Nespray f/cream powder milk
125ml peach juice
1 large mango, peeled and cubed
1 banana peeled and chopped
160ml low fat plain yoghurt
125ml ice cubes

Method:

1. Place all ingredients in a blender.
2. Blend for 30-60seconds until smooth and thick.
3. Pour into glasses and serve immediately.

Makes 2-3 glasses.

Mexican Dip

Ingredients:

1 x 155g can Nestle' Cream
1 x 410g can Chilli Beans
125g Chambourcy Cream Cheese
10ml lemon juice
1 clove garlic (crushed)
1/2 bunch spring onions (chopped)

Method:

1. Place all ingredients in a blender
2. Puree until smooth and well combined
3. Refridgerate until ready to use.
4. Makes 400ml of dip
5. Serve when ready and enjoy.

Apple Cake

Ingredients:

1 cup sugar
3tbs margerine
3 eggs
1cup flour
1tsp baking powder
1/4 cup milk
1 large tin pie apples

Method:

1. Cream together sugar, marge and eggs.
2. Sift together flour and baking powder.
3. Mix all together with the milk.
4. Pour mixture into 2 pie plates.
5. Pack the pie apples on top and sprinkle with cinnamon.
6. Bake for at 180c until dough is done.

Sauce:

1/4 cup sugar
1tsp caramel essence
1/4 cup milk

Method:

1. Boil all ingredients together for app. 3 minutes
2. Prick holes in pie and pour sauce over while pie is still hot.
3. Serve and enjoy.

Easy homemade Ice Cream

Image by joyosity via Flickr

Ingredients

2 cups Strawberry yoghurt
1tin Condensed milk
250ml Cream

Method:

1. Whip the cream until thick
2. Beat the yoghurt and condensed milk together.
3. Fold the cream in thoroughly
4. Freeze
5. Enjoy

Carrot Cake

Image by kevandem via Flickr

Ingredients:

500ml Cake Flour
500ml Grated Carrots
1 tin (385g) drained crushed pineapples
10ml Baking powder
10ml Cinnamon
4 Eggs
310ml Oil
100g Chopped Pecan nuts
pinch of Salt

Method:

1. Preheat oven at 190C
2. Mix all ingredients together in a mixing bowl
3. Pour into a Large greased baking tin.
4. Bake for 50-60 minutes.
5. Take out and let cool

Topping:

125g Cream Cheese
180ml Margarine
480ml icing sugar
5ml Vanilla Essence

Method:

1. Mix all ingredients well together in mixing bowl.
2. Pour over cold cake and decorate.

Pineapple tart with condensed milk

1 tin (397g) condensed milk
1/2 cup lemon juice
1 1/2 cup crushed pineapples (drained)
1 pkt tennis biscuits
125ml cream
25ml caster sugar
1tsp vanilla essence

Method:

1. Beat lemon juice and condensed milk till thick.
2. Add pineapples and mix in.
3. Place a layer of biscuites in a tart dish.
4. Pour micture over biscuits
5. Beat cream, sugar and vanilla till stiff.
6. Spread over mixture and place in fridge to set.
7. Serve chilled.

Grenadilla Pudding

Ingredients:

1 410gm tin Ideal Milk chilled
15ml gelatine
250ml grenadilla pulp
3 bananas
12.5ml lemon juice
190ml sugar
125ml water
1397g tin Condensed milk caramelised

Method:

1. Soak gelatine in cold water
2. Mix sugar and grenadilla pulp together and add dissolved gelatine
3. Beat Ideal milk until stiff, fold in the grenadilla mixture.
4. Cut bananas in slices, sprinkle with lemon juice.
5. Add bananas and condensmilk to mixture.
6. Place mixture into serving dish and chill
7. Serve chilled.