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The Cake, Bake and Sweets Show Edition

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Equal at a GlanceAbout UsAs Australia’s No. 1 low calorie sweetener, Equal knows the importance of providing a great sweet tasting solution for our customers, and we believe you can enjoy all the sweet things in life… without all the calories, of course! For over 30 years, Equal has proudly been a part of "sweet moments" around the world, with millions of people enjoying the sweet taste of Equal in the familiar blue pack to sweeten their favourite drinks, fruits, cereals and recipes. Equal has now expanded its portfolio to include a low calorie sweetener which can be used in caking, baking and dessert making!

Equal ProductsWe aim to provide customers with choice and convenience with our range of low calorie sweeteners including tablets, sachets and now the return of Equal Spoonful in an easy-pour jar, making it even easier to use Equal in place of sugar, whatever the occasion.

For more information on our current range, please visit: www.equalchoice.com.au/products

Cooking with EqualEqual is a great option for those looking for guilt-free ways to indulge in sweet treats and dessert favourites. In cooking, it is important to remember that Equal doesn’t always behave exactly like sugar. Equal works best in recipes that don’t require high temperature or prolonged cooking times. Equal does not brown, caramelise or act as a raising agent like sugar and therefore, works best in recipes where its main purpose is to provide sweetness such as cheesecakes, mousses, parfaits and slices. To make this easier, we’ve provided a selection of specially developed recipes using Equal to start you on your low calorie cooking journey.

Chef’s Tips:· Use milk to glaze the tops of cakes or muffins which require browning· Substitute plain flour for self-raising flour when using Equal· When creating a batter, mix eggs, milk and other liquids together, then add the Equal in last to avoid separation of the mixture.· Equal can also be used to reduce calories in savoury recipes and works well in marinades, glazes and dressings.

Contents3 Equal At A Glance

Recipes4 Peanut Butter and Banana Cupcakes

6 White Chocolate and Raspberry Cupcakes

8 Lemon Meringue Pie

10 Blueberry Ricotta Cheesecakes

12 New York Cheesecake

14 Cinnamon, Raspberry and Pear Scrolls

15 Coconut and Lime Cake

16 Chocolate Fudge Brownies

17 Salted Chocolate and Peanut Slice

3

Peanut Butter & Banana CupcakesMAKES 10 1/2 cup crunchy peanut butter

2 Tbsp extra virgin olive oil

3/4 cup EQUAL SPOONFUL

1 tsp vanilla essence

2 eggs, lightly beaten

1 large ripe banana, mashed

1 cup self-raising flour

1/4 cup buttermilk

1 Preheat oven to 180°C. Line 9 holes of a 12 hole 1/3 cup capacity muffin tray with paper cases.

2 Put peanut butter, oil, EQUAL and vanilla in a large bowl and beat with an electric hand beater until well combined. Beat in eggs, one at a time. Gently fold in half the flour. Stir in buttermilk, and remaining flour, stirring until just combined.

3 Spoon batter evenly into prepared holes and smooth surface using the back of a spoon.

4 Bake for 15-20 minutes, or until

CREAM CHEESE FROSTING

250g block light cream cheese

1/3 cup EQUAL SPOONFUL

1/2 tsp finely grated lemon rind

crushed peanuts nuts, to decorate

silver cacheous, to decorate

dark chocolate curls, to decorate

cooked when tested with a skewer. Set aside to cool for 10 minutes then transfer to a wire rack to cool completely.

5 To make frosting, put all ingredients into a large bowl and beat with an electric hand beater until light and fluffy. Put into piping bag and pipe small mounds of frosting onto the centre of each cupcake. Decorate with peanuts, cacheous and chocolate.

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White Chocolate & Raspberry CupcakesMAKES 121 ½ cups self-raising flour1 tsp baking powder 1 cup oatbran ¾ cup EQUAL SPOONFUL 140g tub apple & strawberry puree 1 cup fat free vanilla yoghurt 1 egg, lightly beaten 2 tbsp light in flavour extra virgin olive oil 150g frozen raspberries

WHITE CHOCOLATE ICING200g unsalted butter, chopped, softened1 ½ cups EQUAL SPOONFUL50g white chocolate melts, melted1 Tbsp milk fresh raspberries, to decroate

extra EQUAL SPOONFUL

1. Preheat oven to 180°C. Line a 12 hole 1/3 cup capacity muffin tray with paper cases.

2. Sift flour and baking powder into a large bowl. Stir in oatbran and EQUAL. In a second large bowl whisk together apple and strawberry puree, yoghurt, egg and oil. Stir in dry ingredients and mix to combine. Add raspberries and gently fold through.

3. Spoon mixture evenly into prepared holes (approx. a heaped ¼ cupful of mixture in each).

4. Bake for 25 minutes or until golden and cooked when tested

with a skewer. Set aside to cool for 10 minutes then transfer to a wire rack to cool completely.

5. To make icing, combine milk and equal in a medium bowl and set aside. Put butter into a large bowl and beat with electric hand beaters until soft and fluffy. Stir chocolate into milk mixture then add to butter. Beat until well combined.

6. Spoon icing into a piping bag fitted with a 1cm star nozzle. Pipe icing ontop of cooled cupcakes. Decorate with fresh raspberries and dust with a little extra EQUAL.

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Lemon Meringue PieServes 82 sheets frozen shortcrust pastry, partially thawed

LEMON FILLING2 ¼ cups water½ cup lemon juice½ cup cornflour2 eggs2 egg whites1 tsp finely grated lemon zest

1 Preheat oven to 220ºC. Grease a 30cm x 8cm rectangular loose-bottomed fluted tart tin with cooking oil spray. Line base and sides of tin with pastry sheets, slightly overlapping at the join.Use a small knife to trim off excess overhanging pastry. Pierce the base of the pastry with a fork several times. Line with a sheet of baking paper and fill with baking weights or raw beans or rice. Bake in a preheat oven for 10 minutes. Remove paper and weights, beans or rice and bake for a further 4-5 minutes or until pastry is light golden. Cool on a wire rack.

2 To make lemon filling, combine water, lemon juice and cornflour in a medium saucepan over medium-high heat. Bring to the boil, stirring constantly.

3 Meanwhile put eggs, egg whites and lemon zest into a large bowl and whisk until smooth. Whisk in EQUAL

1 ½ cups EQUAL SPOONFUL

40g butter, choppedyellow food colouring, to tint

MERINGUE TOPPING3 egg whites¼ tsp cream of tartar2/3 cup EQUAL SPOONFUL

and half the hot lemon cornflour mixture until smooth. Return to saucepan and whisk until combined. Cook, stirring constantly over med-low heat for 1 minute. Remove form heat and stir in butter. Add afew drops of food colouring to tint yellow. Pour mixture into prepared pastry.

4 To make meringue topping, put egg whites in the bowl of an electric mixer and beat on high until foamy. Add cream of tartar and and beat till soft peaks. Gradually add EQUAL 1 Tbsp at a time, beating well after each addition until stiff peaks form.

5 Spoon meringue into a piping bag fitted with a plain 1cm round nozzle. Pipe peaks of meringue onto hot lemon filling to cover filling completely. Bake for 3 minutes until lightly browned. Set aside to cool to room temperature then transfer to fridge to cool completely. Serve. 98

Blueberry Ricotta CheesecakesMAKES 62 cups (500g) light smooth ricotta 1 1/3 cups EQUAL SPOONFUL2 tsp finely grated lemon rind2 tsp gelatine powder2 Tbsp hot water250g punnet blueberries 5 shredded wheatmeal biscuits, finely crushedlemon zest, to serve

1 Grease 6 holes of a 6 hole ¾ cup capacity muffin tray. Line bases with baking paper.

2 Put ricotta, EQUAL and rind into a large bowl.

3 Combine gelatine and water in a small bowl and set aside for 5 minutes. Microwave on high for 15 secoonds or until gelatine has dissolved. Add to ricotta mixture and stir until well combined, and then fold in half the blueberries. Spoon evenly into prepared holes.

4 Sprinkle with biscuit crumbs and smooth with the back of a spoon. Refrigerate for 4 hours, or overnight until cheesecakes have set.

5 Run a spatula or pallette knife around the edge of each cake and invert onto a chopping board.

6 Serve cheesecakes topped with lemon zest and remaining blueberries.

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New YorkCheesecakeSERVES 12½ 125g punnet blueberries½ 250g punnet strawberries, quartered½ 125g punnet raspberriesEqual spoonful, to dustCRUST40g natural vanilla ice-cream wafers, made into crumbs80g butter, melted2 Tbsp EQUAL SPOONFUL3 x 250g blocks cream cheese

1 Preheat oven to 160ºC. Grease the base and sides of a 20cm round spring-form pan and line the base and sides with baking paper. To make the crust, combine wafer crumbs, butter and EQUAL in a large bowl. Press mixture into the base of prepared tin and smooth surface. Bake for 8 minutes. Set aside to cool on a wire rack whilst preparing cheesecake filling.

2 To make filling, put cream cheese and EQUAL into a large bowl and beat with an electric mixer on high speed until smooth and fluffy. Add eggs, egg whites and cornflour and beat again until well combined. Add sour cream and vanilla and gently fold to combine. Spoon mixture ontop of cooled wafer base and smooth surface. Transfer

FILLING¾ cup EQUAL SPOONFUL2 eggs2 egg whites2 Tbsp cornflour1 cup light sour cream1 tsp vanilla extractRASPBERRY SAUCE1 cup frozen raspberries, thawed1 Tbsp lemon juice¼ cup EQUAL SPOONFUL

cake to an oven tray. Bake for 45 minutes or until centre of cake is almost set. Remove cheesecake from oven and set aside to cool to room temperature on a wire rack. Cover and refrigerate for 2 hours or overnight to chill.

4 To make sauce, put raspberries, juice and EQUAL into a belnder or food processor and pulse until smooth. Strain through a fine sieve into a small bowl. Refrigerate until ready to serve.

5 Use a spatula to loosen cake edges from pan and remove cake from tin. Transfer to a serving plate. Top with berries and dust with a little EQUAL. Serve raspberry sauce on the side to drizzle as desired.

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Cinnamon, Raspberry and Pear ScrollsSERVES 10 80g (1/2 cup) wholemeal plain flour75g (1/2 cup) plain flour1/2 teaspoon ground cinnamon1 teaspoon dried yeast2 tablespoons EQUAL SPOONFUL 125ml (1/2 cup) lukewarm low-fat milk 2 teaspoons butter or reduced-fat sunflower spread, melted

80g (2/3 cup) fresh or frozen raspberries, defrosted, roughly chopped1 large ripe pear, peeled, cored, finely chopped1/4 cup Equal SPOONFUL, extra1/2 teaspoon ground cinnamon

1. Put the flours, cinnamon, yeast and EQUAL in a medium bowl. Stir well. Add the milk and use a flat-bladed knife to mix until just starts to come together. Turn out onto a lightly floured surface and bring together to form a ball. Knead dough for 5-10 minutes or until smooth and the dough bounces back when you push a finger into it. Transfer to a bowl. Cover with a piece of plastic wrap and a clean tea towel. Set aside in a warm, draught-free place for 1 1/2 hours, or until doubled in size.

2. Line a baking tray with baking paper. Use your fist to punch down the dough until it returns to its original size. Use a rolling pin to roll out on a lightly floured surface until a 25 x 30cm rectangle. Brush the dough with most of the spread. Sprinkle over the raspberries, cinnamon and 2 tablespoons of the extra EQUAL.

Tip – Keep scrolls in an airtight container for up to 2 days or wrap individual portions in plastic wrap and place in resealable freezer bags. Freeze for up to 3 months.

3. Starting from one of the long sides, roll up dough tightly to enclose the filling. Cut the roll into ten even-sized pieces. Arrange the scrolls in a circular pattern, placing 8 around the outside and two in the centre, to form a flower shape, leaving 1-2cm between each scroll. Cover with a clean tea towel and set aside for 30 minutes to rise again.

4. Preheat oven to 170 C (fan-forced). Brush the scrolls with the remaining spread and Bake for 20-25 minutes or until the dough is cooked through and light golden. Sprinkle over the remaining EQUAL. Set aside on the tray to cool for 20 minutes before serving.

Coconut & Lime CakeSERVES 12 Cooking spray50g butter or margarine2 limes, zest finely grated2 tablespoons freshly squeezed lime juice3/4 cup EQUAL SPOONFUL 35g (1/3 cup) desiccated coconut2 x 50g eggs

310ml (1 1/4 cups) buttermilk1 teaspoon vanilla essence1/2 teaspoon coconut essence120g (3/4 cup) wholemeal self-raising flour75g (1/2 cup) self-raising flour2 eggwhites (from 50g eggs)Extra EQUAL SPOONFUL, to serve (optional)

1 Preheat oven to 170 C (fan-forced). Spray a 20cm (base measurement) round cake pan with cooking spray. Line the base and side with baking paper.

2 Put the spread, lime zest, lime juice, EQUAL and coconut into a small saucepan. Heat over medium heat, stirring occasionally, or until hot. Pour into a large bowl and set aside for 15 minutes to cool. Whisk in the eggs, buttermilk, vanilla essence and coconut essence.

3 Combine the flours in a medium bowl. Add to the EQUAL mixture and mix until well

combined. Using electric beaters whisk the eggwhites until soft peaks form. Fold into the cake batter. Spoon mixture into the lined pan. Smooth the surface. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean.

4 Set aside in the pan for 15 minutes before turning out onto a wire rack to cool completely. Sprinkle with EQUAL to serve, if you like.

Tip – Keep in an airtight container in the fridge for up to 4 days.

1514

Chocolate Fudge Brownies

Salted Chocolate and Peanut Slice

SERVES 12Cooking spray1 1/2 cups EQUAL SPOONFUL 80g (3/4 cup) cocoa powder, sifted200g low-fat vanilla yoghurt125ml (1/2 cup) skim milk

2 just ripe bananas, mashed until smooth3 x 50g eggs, lightly whisked50g (1/3 cup) self-raising flour40g (1/4 cup) wholemeal self-raising flourVanilla ice-cream, to serve (optional)

1 Preheat oven to 170 C (fan-forced). Spray a 4cm deep, 16 x 26cm (base measurement) slab pan with the cooking spray. Line the base with baking paper, allowing the paper to overhang the sides.

2 Put the EQUAL, cocoa powder, yoghurt and milk in a small saucepan. Whisk over low heat until mixture is well combined. Set aside for 10 minutes to cool slightly.

3 Add the eggs to the cocoa mixture. Whisk

well combine. Add the flours and mix until well combined. Pour into the lined pan.

4 Bake for 20 minutes or until just set. Set aside in the pan for 15-20 minutes before transferring to a wire rack to cool completely. Cut into 12 pieces.

Tip – Keep in an airtight container in the fridge for up to 1 week.

MAKES APPROX. 12 SQUARES½ cup EQUAL SPOONFUL1 cup of extra virgin coconut oil1 cup of raw cacao1 Tbsp rice malt syrup1 ½ cups raw cashews, soaked in water overnight

1 tsp organic vanilla essence1 tsp EQUAL SPOONFUL ¾ cup crunchy peanut butter 1 generous pinch of sea salt (to top with)

1. In a small saucepan, gently melt the EQUAL, coconut oil, raw cacao and rice malt syrup over a low heat, stirring until smooth. Take off the heat and pour half of the mixture into a small baking dish or container lined with baking paper (1L oblong container). Place in the freezer and allow to set for at least 10 minutes. Set the remaining half mixture aside.

2. Then, blitz the cashews, vanilla & EQUAL in a food processor until a smooth paste forms. Remove chocolate layer out of the freezer and spread nut mixture over the chocolate base. Place back into the freezer.

3. Wipe the food processer clean and then blitz the peanut butter until soft and easy to spread. Remove chocolate and nut layers out of the freezer and spread peanut butter over the nut layer and place back in the freezer, for around 10 minutes.

4. Pour the remaining chocolate mixture over the top of the layers and place in the fridge to set for at least 4 hours.

5. Slice into rectangles, dust with extra cacao and sea salt. Store in an airtight container in the fridge.

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Notes

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EQUAL. Australia’s number one sweetener. GET SWEET SMART. FOR MORE INFORMATION ON OUR

PRODUCTS AND RECIPES VISIT OUR WEBSITE AT WWW.EQUALCHOICE.COM.AU.

KitchenAid KSM156 Platinum Stand Mixer Enter our exclusive ‘Cake, Bake and Sweets Show’ Competition for your chance to win a

KitchenAid KSM156 Platinum Stand Mixer valued at $849.

How To Enter: 1. Visit our iPad station at the Equal stand or go on

www.getsweetsmart.com.au/ 2. Fill in your details on the e-form

3. Submit to enter the draw.

To view the competition Terms and Conditions, please visit: www.getsweetsmart.com.au/termsandconditions

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