Ingredients

1 cup reduced fat milk
200 g reduced fat vanilla yoghurt
2 tablespoons skim milk powder, (optional)
2 tablespoons wheat germ, (optional)
1 large banana, or peach or mango (peeled) or 1/2 cup strawberries

Method

Put all ingredients in blender, blend until frothy and drink immediately.

Good source of folate and calcium. Recipe courtesy of Go For Your Life.

Ingredients

6 lemons, scrubbed in cold water
1 1/2 kg CSR White Sugar
50 g (1/2 packet) citric acid
3 litres water

Method

Peel the rind off 2 lemons, taking care to get just the outer skin, no white pith (use a potato peeler).

Place the peel and 2 cups of the sugar in the food processor and run the processor until the rind is really ground up and the sugar is yellow and oily looking.

Tip into a large saucepan. Squeeze all 6 lemons and strain off to remove any pips. Mix the juice with the lemon sugar mixture, add the remaining sugar and the citric acid. Place the pot on a medium element and add the 3 litres of water, stirring until the sugar dissolves.

Cool and pour into clean bottles and store in the fridge.

To serve dilute with water – 1 part cordial to 3 or 4 parts water. To make fizzy lemonade, dilute with sparkling mineral water or soda water.

This recipe is courtesy of CSR Sugar

Ingredients

1/2 cup reduced fat cottage cheese
1/2 cup reduced fat ricotta cheese
1 1/2 cups creamed corn
1 tablespoon fresh chives or spring onion, finely chopped
pinch paprika
pinch cayenne pepper
vegetable sticks (carrots, kohlrabi, celery, fennel)

Method

Blend all ingredients in a food processor until smooth. Serve with vegetable sticks or pita chips.

This recipe is courtesy of Go For Your Life.

Ingredients

3 Cups CSR White Sugar
1 Cup Cold Water
1/4 Cup White Wine Vinegar
12 Paper Patty Cases
2 Teaspoons Hundred's and Thousand's

Method

1. Place CSR White Sugar, water and vinegar in a large heavy based saucepan and stir over a low heat until sugar has dissolved, approx 5 mins. Without stirring bring mixture to a rapid boil, and boil for 12-14 mins. Test for a 'hard crack' toffee by dropping a few drops of toffee mixture in cold water.

2. Remove toffee from heat and allow to stand for 2 mins, so that bubbles will subside then pour gently into 12 paper patty cases. Sprinkle with hundred's and thousand's and leave in cool dry place to set, approx 1 hour.

3. Store in an air tight container.

This recipe is courtesy of CSR Sugar