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Preheat over to 175ºC (350ºF). Spray a
280 x 180 x 50mm (11 x 7 x 2 inch)
oblong baking pan with vegetable oil spray.
Place carrots, pineapple, juice and oil into
the blender container. Cover. Pulse on and
off several times until carrots begin to be
chopped. Set on LOW and run for 10
seconds.Add eggs, vanilla, brown sugar and
sugar. Cover. Set on HIGH and run for 20
seconds or until smooth. Press OFF.
Combine flour, baking soda, baking powder
and spices. Divide the flour mixture into
three equal parts. Stir one part flour
mixture into the blender with a rubber
spatula. Cover. Pulse on and off once or
twice Return to OFF. Repeat steps for
adding two remaining parts of flour
mixture.Add raisins and walnuts, stirring
with a rubber spatula. Cover. Pulse on and
off once or twice. Pour batter into
prepared pan and bake in preheated oven
for 30 minutes or until toothpick inserted
into centre comes out clean.Top with
Cream Cheese Frosting.
Cream Cheese Frosting
1 85g (3 ounce) package
low fat cream cheese
3 tablespoons butter or margarine
2 teaspoons vanilla
2 cups castor sugar
2-3 tablespoons orange juice
Place all ingredients into blender
container. Cover. Pulse on and off several
times until all the ingredients are blended.
Set on HIGH and blend for 20 seconds
until smooth.
Makes: 300ml (1
1
⁄2 cups)
Banana Bran Muffins
3
⁄4 cup sugar
1 egg
2 ripe bananas, quartered
2 tablespoons apple sauce
2 tablespoons vegetable oil
100ml (
1
⁄2 cup) milk
1
⁄2 cup100% bran cereal
1
1
⁄2 cups plain flour
1
⁄2 teaspoon salt
1
⁄2 teaspoon baking powder
1
⁄4 cup raisins or walnuts
Preheat oven to 175ºC (350ºF). Spray a 12
cup muffin pan with vegetable oil spray.
Place sugar, egg, bananas, applesauce, oil,
milk and ceral into the blender container.
Cover. Set on HIGH and run for 20
seconds. Return to OFF. Combine flour,
salt, baking soda and baking powder. Divide
flour mixture into 3 equal parts. Stir one
flour mixture part into the blender with a
rubber spatula. Cover. Set on LOW and
run for 10 seconds. Return to OFF. Repeat
steps for adding two remaining parts of
flour mixture. Stir in raisins or walnuts
with a rubber spatula. Cover. Pulse on and
off once or twice. Fill muffin cups
2
⁄3 full
with mixture. Bake in preheated oven for
15-20 minutes or until a toothpick
inserted into the centre comes out clean.
Makes 12 muffins
9
Strawberry Sorbet
100ml (
1
⁄2cup) water
50ml (
1
⁄4 cup) apple juice
1
⁄4 cup sugar
2 cups frozen strawberries, frozen without
liquid
Place all ingredients in the order listed
into the blender container. Cover. Set on
HIGH and run for 20 seconds. Return to
OFF. Scrape down with a rubber spatula.
Cover. Set on HIGH and run for an
additional 15 seconds until the berries are
pureed. Spoon into a plastic container and
place in the freezer for several hours or
until firm.
Makes 2 cups
Salmon Mousse
200ml (1 cup) thickened cream
2 tablespoons lemon juice
3 tablespoons cold water
2 envelopes unflavoured gelatine
125ml (
3
⁄4) boiling water
1 stalk celery, cut into quarters
1 small onion, cut into quarters
1
⁄2 medium cucumber, peeled and cut into
quarters
2 tablespoons chopped parsley
2 tablespoons chopped dill
1 teaspoon salt
pinch of pepper
2 x 170g (6 oz) salmon steaks, poached,
cooled, skinned with bones removed
100ml (
1
⁄2 cup) ma
yonnaise
Chill the blender container while you
assemble the ingredients, Spray a 6 cup
fish shaped mould with vegetable oil spray.
Pour cold thickened cream into the chilled
blender container Cover. Set on LOW and
run for 1 minute or until the cream
thickens. Check after 45 seconds. Do not
over mix. Remove cream and reserve.
Rinse the blender container. Place the
lemon juice and cold water into the
blender container and sprinkle with
gelatine.Allow to stand for 1 minute. Pour
boiling water into the blender container.
Cover. Set on HIGH and run for 20
seconds. Return to OFF.Add vegetables
and salt and pepper to blender container.
Cover. Set on high and run for 20 seconds
until blended. Return to OFF. Add salmon.
Cover. Set on High and run until blended.
Return to OFF.Add mayonnaise and
thickened cream. Push down towards the
blades with a rubber spatula. Cover. Set on
HIGH and run for 10 seconds or until
mixture is smooth. Poor into prepared
mould and refrigerate overnight. Unmould
and garnish with lemon slices and green.
Makes: 12 servings
Frozen Peach Yoghurt
60ml (
3
⁄4 cup) no–fat yoghurt
1
⁄2 cup sugar
1 teaspoon vanilla
1 cup frozen peach slices frozen without
liquid
Place all ingredients into the blender
container. Cover. Set on HIGH and run
until smooth, about 30 seconds. Spoon
into a plastic container and place in the
fr
eezer f
or se
veral hours or until firm.
Makes: 300ml (1
1
⁄2 cups)