BESSIE KAASKOEK NAGEREG VIR DIABETE
4 groot porsies of 8 – 12 kleiner porsies
125 ml laevet-roomkaas
125 ml laevet-ricottakaas
45 ml suiker of suikerplaasvervanger
skil en sap van ½ lemoen
3 koppies bessies (bv. gesnyde aarbeie, bloubessies, frambose) of bevrore bessies
klapperskaafsels

Meng roomkaas, ricottakaas, suiker of plaasvervanger, skil en sap deeglik in ‘n voedselverwerker. Verdeel die bessies tussen 4 glase. Bedek met kaasmengsel. Plaas in die yskas vir ongeveer 4 uur. Bedien met klapperskaafsels.
Resep: Jan Van Niekerk

All people with any type of diabetes who wish to use our recipes, should do so in consultation with their diabetes healthcare team. If you have diabetes it is important to know your risk factors.

Persone met enige tipe diabetes wat ons resepte wil gebruik, moet dit in oorleg met hul diabetes-gesondheidsorgspan doen. As jy diabetes het, is dit belangrik om jou risikofaktore te ken.

CLASSIC VANILLA PUDDING
3/4 cup sugar (or less to taste)
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 large egg yolks
1 tablespoon butter
1 teaspoon vanilla extract

In a medium saucepan, combine sugar, cornstarch and salt.
Whisk together milk and egg yolks; gradually stir into saucepan.
Cook over medium heat 8 to 10 minutes, or until mixture thickens and is bubbling, whisking constantly.
Remove from heat and stir in butter and vanilla. Spoon into individual serving dishes or a large bowl.
Cover with plastic wrap directly on surface of pudding and refrigerate 4 hours, or until firm.

Photo and Comment: Amanda Coetzee
The vanilla pudding with ice cream and chocolate sauce. I did it in the microwave. Will use even less sugar than a half a cup, was still a bit sweet.
Will also make a nice filling for custard slices or as a milktart filling. So easy and quick.

CREME CARAMEL ” NOT TO SWEET”
Het vandag die resep probeer. Heerlik en nie te soet nie.
4 – 6 Servings
Caramel:
100 g sugar
125 ml water
cream
0.5 litres milk
4 eggs
50 g sugar
3 – 4 drops vanilla extract

Prepare caramel by placing three quarters of the water in a thick based pot, adding the sugar and allowing to boil gently, without shaking or stirring the pot.
When sugar has cooked to a golden brown caramel color, add remaining water and reboil until sugar and water mix, then pour it into bottom of ramekin moulds.
Prepare the cream by warming the milk and whisking on to the beaten eggs, sugar and vanilla extract.
Strain and pour into prepared moulds.
Place in a roasting tin half full of water.
Cook in a 160°C oven for 30 – 40 minutes.
When thoroughly cold, loosen the edges of caramel and turn on to flat dishes. Pour any remaining caramel over the creme’s.
Photo: Charleen Nieuwenhuizen

MIEMIE SE MALVALEKKERS MOUSSE
18 tot 24 Malvalekkers
150 g donker sjokolade
1 blik Ideal Melk, 24 uur verkoel

Smelt Malvalekkers, sjokolade en 100 ml Ideal Melk saam.  Laat effens afkoel.
Klits res van die Ideal Melk styf en meng alles saam. Klits sommer goed anders gaan le die sjokolade onder in die bak. Sit in klein aparte porsie bakkies of in een groot tert bak ongeveer 20 x 20 cm.
Plaas in die yskas om te stol.
Bedien soos verkies.
Resep: Miemie Van Zijl Greyling
Foto:  Rina Kleinhans

PEGGY SE BAR ONE NAGEREG
120 g roomkaas
3 Bar Ones, in stukkies gesny
250 ml room, geklop
700 ml melk
2 pakkies sjokolade geur kitspoeding en halwe pakkie strawberry kitspoeding
1 pakkie Romany Creams, grof gebreek
50 g gerasperde sjokolade

Meng die roomkaas en Bars Ones. Vou die geklopte room in. Klits die melk en kitspoeding saam. Laat 5 minute in die yskas stol. Skep ‘n derde van die kitspoeding in ‘n glaspoedingbak. Sprinkel die helfte van die stukkies beskuitjies daaroor, dan die helfte van die roomkaasmengsel. Herhaal die lae en eindig met die oorblywende derde van die sjokoladepoedingmengsel. Skep die roomkaasmengsel oor me die oorblywende kitspoedingmengsel bo-op. Sprinkel die res van die stukkies Bar One en gerasperde sjokolade oor en dit 4-5 uur in die yskas tot dit gestol het.
Resep en foto:  Peggy Paxton

MARSHMALLOW MOUSSE WITH STERI STUMPIE
Recipe posted by Chantélle Saayman
FOOD LOVERS RECIPES
200 g dark chocolate chopped
1 cup cream
1 cup Chocolate Steri Stumpie milkshake
1 cup (100 g) chopped white marshmallows
chocolate for garnish
mini marshmallows for garnish
½ cup whipped cream for garnish

Heat chocolate, the Steri Stumpie and the marshmallows in a dry, heatproof bowl over a pot of simmering water, stirring until melted and smooth (about 10 minutes). Remove from heat and allow to cool to room temperature.
Beat the cream to soft peaks and fold through chocolate mixture. Pour into glasses or bowls and refrigerate for at least 6 hours or overnight before serving.
Top with a blob of whipped cream and sprinkle with chocolate shavings and mini marshmallows before serving. ENJOY!

MARIETTE SE SJOKOLADE KITS POEDING
Sjokolade kitspoeding, lagie Romany Cream krummels, laag styfgeklopte Orley Whip met stukkies Bar-One in, met Romany Cream krummels bo-op (jy kan ook die Bar-One stukkies meng met roomkaas en dan net afrond met Orley Whip of room)
1 pakkie sjokolade kitspoeding aangemaak met 450 ml volroom melk
1 houertjie Orley Whip styfgeklop
3 klein Bar-One sjokolades, in blokkies gesny
1 bakkie roomkaas
1 pakkie Romany Cream koekies

Maak kitspoeding aan met die melk.
Klop Orley Whip styf.
Meng die blokkies sjokolade met die roomkaas.
Maak Romany Cream koekies fyn (krummels).
Pak nou laag kitspoeding, plaas in yskas om te stol.
Lagie koekie krummels.
Lagie roomkaas met blokkies bar one.
Lagie Orley Whip.
Herhaal lae in tertbak of in glase.
Rond af met Orley Whip en sprinkel beskuitjie krummels of rasper sjokolade bo-op.
Foto en Resep: Mariette Heydenrych-Kotze

SCOTCH PANCAKE AND CARAMEL DESSERT
16 Scotch pancakes
2 packets caramel instant pudding
milk
1 tin caramel treat
1 tin whipped cream
4 large bananas, chopped
2 flakes

Prepare caramel instant pudding with the milk as per the instructions.
Mix the caramel mixture with the caramel treat.
Place 8 scotch pancakes at the bottom of your glass bowl.
Start to layer as follows:
Layer of caramel
Layer of banana
Layer whipped cream
Next layer of scotch pancakes
Next layer of caramel
Next layer of banana
Last layer of whipped cream
Sprinkle 2 flakes over
Put in refrigerater to set.
Photo and recipe:  Martel Greeff

AMARULA CREPE PARCELS
For the crepes:
1 ½ cups milk
½ cup Amarula
1 cup all-purpose flour
2 tbsp African cocoa powder
2 tbsp granulated sugar
2 eggs
1 tsp vanilla essence
oil for frying

For the Amarula coconut caramel sauce:
¾ cup unsalted butter
1 ½ cups brown sugar
2 tbsps. water
¼ tsp salt
1 tbsp Fynbos honey
¼ cup coconut milk
¼ cup Amarula ( see note)
vanilla ice cream
nuts, optional
honeycomb, garnish

For the crepes:
In bowl, combine flour, Amarula, milk, eggs, sugar, vanilla, and cocoa powder.
Heat a lightly greased skillet or pancake pan.
Remove skillet from heat and spoon in two tablespoons of batter.
Lift and tilt to spread batter around pan.
Return to heat, brown on one side.
Repeat until all of the crepes are cooked, once cooked set aside.

Caramel sauce:
Add butter, brown sugar, water, and salt to medium saucepan and heat over medium heat, stirring until butter melts.
Bring to boil for 5 minutes, stirring occasionally.
Lower the heat and stir in ¼ cup coconut milk, honey and ¼ cup Amarula. Caramel will continue to thicken upon stirring and standing.

Assembly:
Add a scoop of ice cream to the center of each crepe, as well as a tablespoon of coconut caramel & a sprinkling of nuts.
Raise the crepe edges, bring together and tie with a small piece of twine to make a parcel. (twine to be discarded before eating). Garnish with honeycomb pieces.
Slice open to reveal the indulgent center
Photo:  Lerique Allers
Soos beloof hier is die ongelooflike lekker resep se “proof” ek het die pannekoek vasgesteek met mooi stokkie in plaas van “twine” dan in die sous self het ek 60 ml meer Amarula gebruik.

MERINGUE FOR PAVLOVA
1 egg white
250 ml castor sugar
10 ml vinegar
25 ml boiling water
5 ml baking power
5 ml vanilla essence

Preheat the oven to 160°C and cover the bottom of a baking tray with grease proof paper.
Place all the ingredients in a mixing bowl and whisk on low speed for a few seconds until the meringue mixture is very thick (about 10 min) a firm impression should be left with the whisk at this point.
Add a few drops of coloring if required.Spoon the mixture into a piping bag or icing tube fitted with a star nozzle. Pipe small bite size or rosettes onto the lined baking tray.
Sprinkle with 100’s and 1000’s and bake for at least 1 hour. Reduce temperature to 120°C when u put the meringues into the oven.
The meringues should not change color, reduce the temperature if necessary.
Bake until the meringues are thoroughly dry. Switch the oven off and leave to dry in the oven.
Place the meringues on a polystyrene tray and cover with cling wrap.
Recipe:  Lorna Calder posted by May van der Merwe
Picture:  May van der Merwe