Dessert & Cocktail Recipes
Guilt-Free Lifestyle Desserts
– by Carmen Niehaus
Carmen Niehaus has been the food editor for Huisgenoot and YOU since 1989, and is currently
also editor for the food section of Drum magazine. She has built up a loyal following with her
innovative but practical recipes. Carmen has received various awards for her work and has
published more than 20 cookery books.
“ A dream come true!
Annique Lifestyle Desserts that fit into a healthy, slimmer lifestyle without the carbohydrates or
sugar.”
Credit & Photos : Carmen Niehaus (Huisgenoot, You and Drum)
Ricotta Trifle
RICOTTA MIXTURE
100g roasted almond flakes
50g shelled pistachio nuts (optional)
50g cranberries, soaked in Rooibos tea
300g ricotta or mascarpone cheese
125ml whipped cream
A few drops of almond essence or almond liqueur
Few mint sprigs for garnishing
CARAMEL SAUCE
60ml Annique Rooibos Lifestyle Shake (vanilla flavour),
and caramel essense
15ml sweetener like Xylitol
500ml milk
20ml cornflour
RICOTTA MIXTURE:
Mix the almond flakes, pistachio nuts and cranberries with the ricotta (keep a few aside for garnishing). Flavour the cream with a few drops of almond essence or almond liqueur and mix with the ricotta.
CARAMEL SAUCE:
Spoon the shake into a bowl and add half the milk. Beat well until the shake is completely dissolved. Add the rest of the milk, sweetener and cornflour and bring to the boil while stirring continuously. Allow to cool slightly. Alternate layers of ricotta mixture and caramel sauce in glasses or small bowls and decorate with the
reserved nuts, cranberries and a sprig of mint.
The result – 6 to 8 trifle glasses.
Baked Marble Cheesecake
CRUST
2 egg whites
200g pecan nuts, finely chopped
FILLING
3 eggs
3 tubs (250g each) cream cheese
125 ml cream
60–90 ml sweetener like Xylitol
80ml, Annique Rooibos Lifestyle Shake (chocolate flavour)
2ml instant coffee powder
Dark chocolate curls for decorating (optional)
Preheat oven to 160°C.
CRUST:
Whip the egg whites until frothy and add the nuts. Mix well and press into the
base of a well-buttered loose-bottom pan, 22cm in diameter.
FILLING:
Combine all ingredients, excluding the shake and coffee powder, for the filling and divide in two-thirds and one third. Spoon the two thirds into the prepared pan. Stir the shake and instant coffee powder into the one third and ladle spoonfuls of it over the filling in the pan. Take a sosatie stick and lightly stir through the chocolate mixture so the chocolate is marbled through the filling. Bake for 45 to 60 minutes until the filling has set.
Leave to cool in the oven.
The result – one medium cheesecake.
Baked Custard Cups
500ml buttermilk
125ml cream
6 eggs or 4 eggs and 2 egg yolks
60ml Lifestyle Shake (vanilla flavour)
45ml sweetener like Xylitol
A pinch of salt
Gooseberries, whipped cream and a few sprigs of mint for garnishing
Preheat the oven to 140°C. Butter 6 to 8 ramekin bowls or ovenproof espresso cups. Beat together all the ingredients until the Shake is completely dissolved in the mixture. Pour into ramekins or cups. Carefully place the ramekins or cups in an oven pan half filled with warm water, cover lightly with buttered paper and bake for 35 to 40 minutes until just set. Allow to cool and serve lukewarm or cold with vanilla cream if desired. Garnish with a dollop of cream and gooseberries as well as mint.
VANILLA CREAM
250ml cream
60ml Annique Rooibos Lifestyle Shake (vanilla flavour)
Mix the ingredients until the shake has dissolved into the cream. Heat and bring to
the boil. Allow to boil slowly, while stirring until the sauce cooks and thickens.
Serve lukewarm with custard cups.
Fluffy Strawberry Dessert
15ml gelatine
25ml cold water
500ml Bulgarian yoghurt
60ml Annique Rooibos Lifestyle Shake (strawberry flavour)
45ml sweetener like Xylitol
250ml whipped cream
Fresh strawberries and mint for garnishing
Pureed strawberries for serving (optional)
Sprinkle the gelatine over 25ml cold water and leave to sponge. Heat slightly in the microwave oven until the gelatine has just melted. Do not allow to boil. Combine the yoghurt and shake and whisk well until the shake is completely dissolved. Slowly add the gelatine and stir well. Then add the sweetener, mix thoroughly and fold in the cream. Spoon into 6 to 8 small glasses or 4 to 6 dessert glasses and chill until set. Decorate each with a few slices of fresh strawberries as well as a sprig of mint. Serve with strawberry puree if desired.
Makes approximately 6 to 8 glasses
Unbaked Strawberry Cheesecake
ALMOND CRUST
300g ground almonds
2–3 egg whites, slightly whisked
FILLING
10g (1 sachet) gelatine
60–90ml sweetener like Xylitol
250ml cream, chilled
160ml Annique Rooibos Lifestyle Shake (strawberry flavour)
2 x 250g smooth cottage cheese
Strawberries, cut into slices for decoration
CRUST:
Combine the almonds and egg white and press into the base and sides of an oblong loose-bottomed pie tin.
Place in the fridge for 10 minutes.
Bake for 15 minutes at 180°C till slightly straw-coloured. Cool.
FILLING:
Sponge the gelatine over 30ml of water and then heat in the microwave oven till dissolved. Do not allow to boil. Beat the cream, cottage cheese, sweetener and shake well and slowly mix in the gelatine while beating continuously. Spoon into the prepared crust and chill until set. Decorate with strawberry slices.
The result – a medium tart.
Flourless Chocolate Cake with Chocolate Yoghurt Cream
300g dark chocolate, grated/chopped
15ml cornflour
100g pecan nuts, chopped
Extra white and dark chocolate, melted (for garnishing)
5 extra-large eggs, separated
60ml Annique Rooibos Lifestyle Shake (chocolate flavour)
1ml cream of tartar
45ml sweetener, like Xylitol
Gooseberries and mint for garnishing
Preheat the oven to 160°C. Butter a 23cm loose-bottom cake tin well.
Combine the chocolate and nuts. Place in the fridge. Whisk the egg yolk and shake until light and thick. Whisk the egg whites, cream of tartar and sweetener until stiff peaks form. Sift the cornflour over the mixture and fold in. Combine the nut mixture and the egg yolks mixture, fold in whipped egg whites and pour into prepared pan. Bake for 40 to 45 minutes until done and the cake loosens from the sides. Unmould and garnish with strips of dark and white chocolate. (You can do the same, using the chocolate cream). Cut into slices and decorate with a gooseberry and mint.
Serve with the chocolate yoghurt cream if desired.
CHOCOLATE YOGHURT CREAM
250ml natural yoghurt
45ml Annique Rooibos Lifestyle Shake (chocolate flavour)
250ml whipped cream
Combine all the ingredients and serve a spoonful with each helping of chocolate cake.
Pannacotta with Berry Sauce
15ml gelatine
250ml yoghurt or buttermilk
45ml water
90ml Annique Rooibos Lifestyle Shake (vanilla flavour)
250ml cream
45ml sweetener like Xylitol
250ml full cream milk
A few sprigs of mint for garnishing
Sprinkle the gelatine over the water and leave to sponge. Heat for a few seconds in the microwave oven until melted. Do not allow to boil. Mix the cream, milk, yoghurt or buttermilk and shake well, making sure the shake is completely dissolved. Slowly add the gelatine, sweetener and stir well. Pour into small coffee cups sprayed with non-stick spray. Place in the fridge overnight until set. Unmould each on a side plate and serve with
the berry sauce. Decorate with mint.
The Result – 8 to 10 pannacottas.
BERRY SAUCE
400g frozen berries
25ml sweetener, like Xylitol
250ml cranberry juice
5ml lemon juice
Place all the ingredients in a bowl and heat in the microwave oven or on the stove until the sauce is reduced and not runny any more. Serve with the pannacotta.
Cocktail Recipes
