We already can’t wait for summer, so any chance we get on a hot spring day we sneak in some frozen yoghurt. This is a great substitute for ice-cream and store bought frozen yoghurt that can have a high sugar content. You can use any other fruit with this recipe and add more or less honey for sweetness.
Add the yoghurt, strawberries, banana, honey and squeeze some lemon juice to your OmniBlend jug, blend from low to high while using the tamper, until creamy. Push the tamper in the corners to move the mixture into the blades. Add a little more lemon juice or milk to loosen, however be careful not to add too much liquid immediately.
Serve immediately or transfer it to an airtight container and freeze.
Serve with fresh strawberries, walnuts or chocolate chips.
Happy Easter everyone! It’s the season that is dominated by hot cross buns and chocolate Easter eggs, in different flavours, and recipes in which they’re used, so if you’re trying to stick to a healthy lifestyle it’s difficult not to be tempted this time of the year!
We’ve opted for a Banting Fridge Cheese Cake that keeps you on track, so that you can satisfy your sweet tooth, and keep it low carb. This cake can be made ahead so that you don’t have to stress over dessert when guests have arrived.
Cheese cakes can get a bit heavy, but this no-bake version with fresh lemon is surprisingly light and fresh. We’re using the OmniBlend for both the crust and the filling, and preparation takes surprisingly little time. Chilling to set the cake takes the most time, so preferably prepare the night before so that the cake has time to chill and set.
Ingredients (for a 20cm spring form):
For the crust:
For the filling:
Line the base of the cake tin with baking paper. Add the nuts and dates to the jug of the OmniBlend, and pulse until you’ve got a fine grind (or consistency that you like for the crust, you can make it very fine, or keep it coarser). Add the ground nuts to a bowl, and mix the coconut in with a fork. Add the melted butter, and mix to give the mixture an even coat of butter. Spoon the mix into the prepared cake tin, and press down firmly for an even crust. Leave to rest in the fridge.
Rinse and clean the OmniBlend jug, to get ready for the filling.
Add the fresh cream to the jug, and blend on low speed for max 10 seconds. Add in the xylitol, and blend for a few seconds. Add in the cream cheese, lemon juice, and zest, and blend for about a minute, keeping speed low. Pour into a bowl if you’d like to add some food colouring, scraping the jug with a silicon spatula. Be careful to just add a few drops at a time and fold in to check the colour. Add the filling to the cake tin and leave in the fridge for at least 6 hours to set.
We’ve cheated by decorating with speckled eggs to give it a festive Easter look (the kids loved us for it). You can however get a cake topper for a sugar-free alternative that suits the occasion!
For this recipe we used the versatile OmniBlend I - 2ltr Pro. This model has a turn dial for variable speed control, and a pulse. The 2 liter jug is suited for both liquids and grinding dry ingredients, and the narrow base makes it ideal for smaller quantities too. Read more about the OmniBlend I - 2ltr Pro here.
Looking for a healthier treat? Then you should definitely give these brownies a try! Avocado is known for its health benefits, and the texture is creamy like …. yup, butter! We made these delicious Avocado Brownies that are deliciously moist, using avocados as a substitute for butter.
Preheat the oven at 175C degrees, and line a square brownie pan (about 20x20cm).
Peel and pit the avocados, and add to the OmniBlend jug.
Add the eggs, oil, vanilla to the jug too, and blend on low for about 30 seconds, until you’ve reached a creamy and fluffy texture.
Decant the mixture in a large mixing bowl. Sift all dry ingredients in a separate bowl, add the chopped nuts, and mix.
Now, in 3 intervals, add the flour mixture to the wet mix, and fold in until all flour is absorbed.
Scrape the batter into the prepared brownie pan and bake for 20-25 minutes. Be careful not to overbake, you want to avoid it getting too dry. We baked for 20 minutes, then turned the oven off and left it for 5 more minutes before removing from the oven to cool on a wire rack. All oven temperatures are slightly different though, so best to test with a toothpick.
Delicous on its own as a coffee or tea treat, or serve as a dessert with cream & fruit. Store in the fridge.
Cheese cake without cheese? Yes, this vegan cheese cake is made with cashew nuts that provide the creamy soft texture! Fresh lemon juice and zest enhance the flavour, and the raspberry top layer will make your Valentine love you forever.
We’ve based this recipe on one of Sarah Britton’s favourites, and used the OmniBlend I with the 2 liter jug to make the crust and the cashew layer. You could also use the OmniBlend V, however use it with the 2 liter jug as it is suited for dry ingredients.
For the crust:
For the filling:
Line 4 ramekins with cling film.
For the crust, add the dates, almonds and coconut oil to the jug, and pulse. Pulsing is a better method as you're looking for a grind, rather than a paste. Pulse until you've reached a course grind, and divide over the ramekins.
Rinse the jug, and place it back on the OmniBlend. Drain the cashews, and add to the jug. Add lemon juice and zest. If the coconut oil is solid and or honey is solid, warm it briefly to make it runny, and add to the jug. Place the lid on the jug, and remove the cap, and use the tamper to ensure and even blend. (Never use the tamper without the lid!) Blend for 60 to 90 seconds, until you've got a very smooth consistency.
Divide half of the mixture over the ramekins, and then add the raspberries to the jug.
Continue blending until the raspberries are fully incorporated, scraping down the sides as needed with a spatula (make sure to switch blender off before scraping the sides), to create a beautiful pink mixture.
Divide this mixture over the ramekins, and then place them in the freezer to set, for about 3 hours. If you leave them longer, take them out of the freezer 20 minutes prior to eating.
Order your OmniBlend I - 2ltr Pro before Valentine, and you'll receive a nutmilk bag for free!
Brownies & DownieS famous brownie isn’t only a great treat on its own, you can also use it as an ingredient to give your Dom Pedro a twist. The Dom Pedro is a classic dessert, and the pieces of brownie give its overall smooth texture that delicious sensation. Freeze the brownie to avoid it to blend in completely, you want to keep a few chunks.
Apart from the Brownies & downieS brownie, the main ingredient is ice cream. We used Woolworths Lactose free vanilla ice cream, for its texture and flavour. You could substitute Kahlua for Amarula, whiskey, or any other liquor you like, and add more or less to taste. To ensure you keep some brownie chunks in the Dom Pedro, slice up your brownie, and store it in the freezer for at least an hour.
Ingredients (serves 2)
Brownies & downieS brownie (use a ¼ or less for sprinkle), chopped, 2 tablespoons chocolate sauce, and whipped cream
Chill 2 serving glasses in the freezer. Beat the fresh cream with sugar and vanilla, and keep chilled. Add smoothie ingredients to the jug of the OmniBlend, and blend on low until just about smooth with tiny brownie pieces visible. Drizzle chocolate sauce in the chilled glasses, and fill the glasses with the Dom Pedro, leaving sufficient space to top with a decadent dollop of whipped cream, and brownie sprinkle.
A treat for two, or increase quantities for a stress-free dessert option when you’re having friends coming over!
Keen to try more Brownies & downieS inspired drinks?