Dee Mess (healthy version of Eton Mess) Core +1 pt

This is a deliciously healthy version of the Eton Mess classic which is cream, berries and meringue.
If you like pavalova, you must try this!

Photo coming when I get a glass serving dish :)

Serves: 4

Difficulty: Very Easy

Ingredients:

• 2 cups of thick nonfat yoghurt, plain or flavoured
• 4 passionfruit
• 1 1/2 cup frozen berries
• Powdered Sweetener (like Splenda)
• cinnamon
• * 4 mini meringue nests (0.5-1pt each depending on brand).
  Alternatively, use meringue kisses.
• 1/2 punet of strawberries to decorate

Method:

Put about a cup of yoghurt in glass bowl, top with good handful of frozen berries, pulp of 2 passionfruit and some powdered sweetner to equivilent sweetness of a few TB, sprinkle with cinnamon.
Repeat yoghurt and fruit layer.
Cover and fridge for about 20-30 mins to let flavours develop and berries thaw.
Put a mini meringue shell in serving bowl and smash, top with spoonfuls of the yoghurt and fruit mix.
Top with a sliced strawberry.

On Core you'll need to count the meringue at 0.5-1 pt each depending on brand

Blackberry and Apple Strudel ~ 2pt (not Core)

Serves: 16 individual strudels, scale up and down as needed

Difficulty: Easy

Ingredients:

• 500g frozen blackberries (or other berry), defrosted.
  Reserve some if doing the custard side
• 1 can Ardmona pie apples (Or make your own dryish stewed apples)
• 250g tub extra light ricotta (perfect Italiano)
• 16 sheets filo
• Few sprinkles of cinnamon
• 4 tsp arrowroot or cornflour (optional - makes it thicker)
• 16 tsp of raw sugar (the chunky "cafe" style granules - adds an unexpected crunch in the creaminess)
• Spray oil
• 50g Slivered almonds

Method:
Mix fruit, ricotta, cinnamon and thickener together to form filling
Get first sheet of filo, spray half lightly with oil, fold in half, smooth over and repeat so it's folded in quarters.
Add almost 1tsp of sugar, followed by 1/3 cup of the fruit mix.
Fold filo over topping, fold in edges, squeezing shut and roll up
Put on tray with join downwards.
Repeat

Spray tops very lightly with oil
Sprinkle with a few slivers of almonds and a few sugar crystals
Bake 180*C for 15 mins until lightly brown

Caution - Filling is hot

Each filo is 2 pts

Note - the pastries should be prepared and baked without huge delay. If allowed to sit more than about half an hour, the wet filling may make the pastry soft and leak out of seams when it bakes.

The custard side:

Pour 100ml of Lite Pouring Custard into a little bowl or ramekin (I used Dairy Farmers Lite Pouring Custard)
Top with a few drained berries.
Get a teaspoon and collect about 1/8 tsp of berry juice.
Touch to side of bowl to get the lovely ring.
Can sprinkle with cinnamon

The side is an extra 1 pt each. Very impressive when entertaining

Chocolate Fudge Cake ~ 1.5pt/slice (not Core)

This is a moist, fudgy chocolate cake.
Sharon's recipe.

Sorry, no picture. It disappeared too quickly :)

Serves: 8

Difficulty: Easy

Ingredients:

• 3/4 cup SR flour
• 1/2 cup cocoa
• 2/3 cup spoon-for-spoon artificial sweetener (Splenda or Equal)
• 1 egg
• 1 x 200g nonfat diet vanilla yoghurt
• 3 TB apple sauce

Method:

Mix everything with a wooden spoon
Spray oil into small loaf tin
Bake at 180*C for 25-30 mins.
Serve cold

Keep left overs in fridge if you have any

Each Slice (1/8th) = 1.5 pt

Whole recipe = 11.5 pts

Apple and Orange Cakes ~ 1 pt each (not Core)

These are not Core, but they are quick and easy to make,

very yummy and are only 1 pt each.

So enjoy without guilt.

Serves: 10 cakes

Difficulty: Easy

Ingredients:

• 3/4 cup SR flour
• 2/3 cup spoon-for-spoon artificial sweetener (Splenda or Equal)
• 3TB apple sauce
• 1 egg
• 1 tsp cinnamon
• rind of one small orange, finely grated
• 1/2 can Ardmona pie apples
• 200g nonfat natural yoghurt (or diet vanilla), I used Jalna Fat Free Natural

Method:
Mix everything apart from apples with a wooden spoon
Spray oil into 10 1/2 cup muffin cups.
Divide mixture into the 10 holes.
Put 1 or 2 pieces of the pie apple on top of each mound of batter (you may need to cut big pieces in half)
Gently push the apple down into the batter so it is only slighly higher than the batter (try not to hit the bottom).
Sprinkle with cinnamon.
Bake at 180*C for 25-30 mins.
Serve hot, plain or with ice cream or custard (low fat of course)

Each Cake = 1 pt

Whole recipe = 11.5 pts

CORE Frozen Fruit Salad

An excellent way of dealing with fruit which ripes quickly in the heat.

And very refresing on a hot day

Serves: 1+ depending on amount of fruit used

Difficulty: Very Easy, but needs some lead time

Fruit which is great frozen:

• ripe banana/s - peeled and cut into slices about 1.5cm thick
  
• ripe stone fruit, like nectarines (leave skin on) or peaches (peel) - chop into slices/pieces, no more than 1cm thick, sprinke with lemon juice
  
• seedless grapes - stalk removed
  
• oranges - cut into slices/wedges no more than 1-1.5cm thick

Method:
Lay fruit out flat on a tray and freeze. When frozen you can put into a dry tub in the freezer.

Arrange as many peices and types of fruit as needed on a plate and eat with your fingers

Notes -

• If your freezer makes icecream rock hard, I'd suggest letting it sit for a few minutes before eating, otherwise eat straight away
  
• For kids or for some pizazz, thread fruit on a skewer and freeze
  
• You can also stick pop sticks into banana to make creamy "ice cream"

CORE Mango Frozen Yoghurt

I made this last week when had a Core friend over and she licked the bowl (see bottom)

Serves: 2 large servings of around 1 cup

Difficulty: Easy

Ingredients:

• 2 ripe mangos, chopped - 1 in freezer, 1 in fridge
• 1 x 200g/175g tub mango (or vanilla) diet yoghurt, frozen

Note - you could try frozen mango and unfrozen yoghurt - all depends on blender power

18 November - I tried 2/3 cup frozen berries and unfrozen yoghurt - yummy too, but a slightly gritty texture

Method:

Take frozen bits out of freezer and leave on bench for about 10-20 mins to soften.
In blender, blend unfrozen mango with frozen mango, then with frozen yoghurt.
You may need to add a few TB of fluid to get it moving, depending on power of your blender.
The object is to end up with a semi solid liquid like soft gelato

The crowning touch
Not Core, but totally lifts this into *extraordinary* for only half a point

Top with 1 tsp of flaked almonds and 1 tsp of Tia Maria or Grand Marnier (coffee or orange liquer) and a sprinkle with teeny pinch of cocoa or drinking chocolate (for colour)

This easy dessert gets Dr Lisa's stamp of approval!

Not on Core? The total of this recipe is approx 4.5 points (without toppings)

CORE Frappes

What's a Frappe?

It's a fancy word for grown up slushies :)

Below are a few of my favourite Frappe recipes - all are Core and for the Pointers, they max out at 1 to 1.5pts for the non-booze ones

Email me your favourite Frappe on dazeydee@adam.com.au and I'll add it

Serves: recipes serve 1-2

Difficulty: Very Easy

Method: add ingredients and blend until you can't hear ice rattling around.


COFFEE FRAPPE (base for other flavours)

• 2/3 cup Tone milk (or other nonfat milk)
• 6-8 ice cubes
• 1 - 1.5 tsp instant coffee
• sweetener to taste
• sprinkle of mixed spice or cinnamon (1/4-1/2tsp)
• 1 tsp vanilla essense

They came out so thick we couldn't suck through straws and ate with long spoons

MOCHA FRAPPE

• add 1 tsp cocoa to Coffee recipe

CHOCOLATE FRAPPE

• use 1-2 tsp cocoa instead of coffee

CHOCOLATE MINT FRAPPE

• use 1-2 tsp cocoa instead of coffee
• add about 6 mint leaves

VANILLA FRAPPE

• 2-3tsp vanilla essence instead of coffee
• use nutmeg instead of other spices

COFFEE AND BANANA FRAPPE

• add a banana (or a frozen banana) to the coffee recipe

MANGO FRAPPE

• 1 ripe mango (or tinned in juice, drained)
• ice
• you may need a dribble of water or juice to get the right consistency

APRICOT FRAPPE

• 6 pieces of tinned apricot in juice, drained
• ice
• you may need a dribble of water or juice to get the right consistency

SMOOTHIES

• omit coffee and add bananas, berries etc
• optional - add part yoghurt, part milk

ZERO POINT SLUSHIES

• ice
• 1/3 cup diet cordial
• 1/3 cup water
  

ZERO POINT FIZZY MOCKTAIL SLUSHIES

• ice
• 1/3 cup diet cordial
• 1/3 cup diet lemonade of other flavour

Blend ice and cordial, pour into glass and top with fizzy

MANGO DREAM FIZZY MOCKTAIL

• ice
• 1 ripe mango (or tinned in juice, drained)
• 1/3 cup diet lemonade

Blend ice and mango, pour into glass and top with fizzy. A little mint is lovely in this too.

BOOZE FRAPPES

More Points in these ones :)

TIPSY FRUIT FRAPPES #1

• ice
• 1 ripe mango (or tinned in juice, drained), or 6 pieces tinned apricots
• sparkling white wine

Blend ice and mango, pour into glass and top with fizzy. A little mint is lovely in this too.

TIPSY FRUIT FRAPPES #2

• ice
• 1 ripe mango (or tinned in juice, drained), or 6 pieces tinned apricots
• 1 nip vodka
• 1/3 cup diet lemonade (or try berry fizz)

Blend ice, vodka and mango, pour into glass and top with fizzy. A little mint is lovely in this too.

COFFEE FRAPPE COCKTAIL

• 2/3 cup Tone milk (or other nonfat milk)
• 6-8 ice cubes
• 1 - 1.5 tsp instant coffee
• sweetener to taste
• sprinkle of mixed spice or cinnamon (1/4-1/2tsp)
• 1 tsp vanilla essense
• 1 nip of vodka or clear chocolate/coffee liquer (the creamy ones like Baileys are more Points)

FIZZY COFFEE COCKTAIL (Black or White Russian)

• 6-8 ice cubes
• 1 nip of coffee liquer (not cream based)
• sweetener to taste
• sprinkle of mixed spice or cinnamon (1/4-1/2tsp)
• 1 tsp vanilla essense
• 1/3 cup diet lemonade or diet cola

Blend all except diet soda, pour into glass and top with fizzy.

Core Spiced Pears with Berries (+1.5pts)

Pictured served on Steel Cut Oats

This recipe is so simple and so tasty as a desert or breakfast.

It has 1 1/2 TB of sugar (1.5 pt) in the whole recipe, so nonCore Points are minimal per serve.

Serves: 4-6

Difficulty: Very Easy

Ingredients:

• 1/2 a 1kg jar of Pears in Cranberry Juice (Goulburn Valley), drained
• 1/2 - 1 cup frozen berries
• * 1 1/2 TB sugar (1.5 pts)
• mixed spice
• ground black pepper (yes I am serious), about 1/4 tsp

The sugar coats the fruit while it cooks, like a glaze. I do not recommend swapping for Splenda. Sugar is only 1.5 pts to share between 4-6 serves.

Method:
Arrange the pears in the bottom of a small casserole
Top with the berries (no need to defrost)
Sprinkle with the mixed spice, sugar and pepper
Cook covered with foil for 25 mins at 180*C.

Serve with a spoonful of the richly coloured juices

CORE Basic Crepes

Recipe is suitable for sweet or savoury crepes

This recipe keeps nicely in the fridge, cooked or in batter form.
Cover tightly with plastic wrap so it doesn't absorb other fridge flavours

Serving suggestion - a platter of sliced fruits and vanilla yoghurt (cream for non-watchers), build your own style for desert of breakfast.

Note - these cook very quickly and need all your attention for 10-15 minutes. Keep the kiddies occupied somehow :)

Makes: 14 crepes the size of bread and butter plates

Difficulty: Easy

Ingredients:

• 2 eggs
• 200ml nonfat milk
• 1/2 cup cornflour (80g or 6 TB)
• oil spray

You'll also need paper towel

Method:
Whisk eggs, milk, then add flour and whisk a little more.
Heat a small non-stick skillet (I used a 18cm) until very hot. A heavy based skillet is best.
Spray skillet lightly with oil.
Pour 20-30ml of the batter into the pan (I measured 30 ml in a medicine glass) and QUICKLY swirl the pan. The batter will cook in about 20 seconds, so be quick!
When the batter no longer looks shiny, flip and cook other side for about 20 secs.
Get a plate and put one sheet of paper towel on it.
Flip the crepe onto the plate.
Repeat, stacking the crepes with a sheet between each one (stops them getting soggy and sticking together.

To serve, put a few teaspoons of cold filling and roll up (or fold up). For hot crepes, microwave for about 20-30 secs each.

Not on Core? The total of this recipe is 9 points (2 pts for 3 crepes)

Note - the acceptability of using of corn flour in "Core" cooking is debatable, as not all brands corn flours are Core. If in doubt, the amount used is 4 points, divvy up.

CORE Caramel Couscous Upside-down Cake

I suggest using a short round silicone cake tin.
Mine is 20cm wide and 3cm high and it filled it to the top - perfect.
It's a moist cake and using a high tin might break the cake when you turn it out.

Great for breakfast

Serves: 4+

Difficulty: Easy

Ingredients:

• 2/3 cup dry couscous
• 1/2 cup hot water
• 3/4 cup Cottees Diet Caramel Topping (1 pt)
• 400g tin of pineapple slices in juice, drained
• 1/3 cup frozen berries
• 1 egg
• 100g vanilla diet yoghurt (or natural low fat and 2 tsp vanilla)

Method:
Mix couscous, water and 1/2 cup of the topping in a microwave bowl.
Microwave on high for 4 minutes (5 mins for under 1000W).
Stir, add the remaining caramel and let cool (15 minutes or so)
Mix in the egg and yoghurt.
Spray a baking tin with oil.
Arrange the pineapple rings in the base, adding large frozen berries in the center of the rings and filling the gaps with little ones.
Pour the couscous mixture over the top and smooth off.
Bake at 180*C for 30-35 minutes until firm and pulling away from the edges.
Put a plate upside-down on top of the cake tin. Gently flip the plate and tin and remove tin.

Allow to cool for at least 10 minutes before cutting - it's a moist cake that is a litle fragile straight out the oven. You can always serve neat slices and warm in the microwave :)

Core + 1 pt for the recipe
If eaten at mealtimes, the cake is Core, but there is 1 pt, which rounds to "zero" if you have 4 serves

Not on Core? The total of this recipe is approx 8.5 points (2 for a quarter size serving)

CORE Berry Couscous Muffins / Puddings

Great for breakfast or dessert.
Hot or Cold
Particularly nice with vanilla diet yoghurt and strawberries

Recipe is 9 points - I made 9 muffins so that if I have for "snacks", 1 muffin is 1 pt.
Feel free to make 8 or 10, or whatever.

Makes: 9 small muffins (the 1/2 cup ones)

Difficulty: Easy

Ingredients:

• 1/2 cup dry couscous
• 1 egg
• 1 cup frozen berries
• 1 tsp mixed spice
• 1 1/2 TB Splenda
• 1 x 200 g diet yoghurt in strawberry or other berry flavour
• 2 tsp vanilla

Method:
Add couscous, and 1/2 cup boiling water to a large mixing bowl.
Allow water to absorb and cool.
Meanwhile, microwave the frozen berries for 2 minutes, then lightly mash with a fork. The object is to squish out some juice and break up the larger berries into smaller pieces, not to have puree!
Add all ingredients and mix well.
Spray muffin pans with oil.
Divide mix between muffin trays (they were about 3/4 full in 9 x 1/2 cup trays)
Bake in preheated oven at 180*C for 30-35 mins

Not on Core? The total of this recipe is approx 9 points (1 per muffin)

Recipe modified from Buttermint's couscous muffins

CORE - Tropical Fluff / Mousse

This tropical mousse is made just from jelly and yoghurt,
so is Core for snacks or dessert.

Only 0.5 points per serve.

Serves: 4

Difficulty: Easy

Ingredients:

• 1 packet of raspberry diet jelly crystals
• 1 packet of peach and apricot diet jelly crystals
• 2 x 200g tubs of non fat vanilla yoghurt (I used Nestle Diet)

Method:

In a 6 cup capacity bowl, add jelly crystals and 1 cup boiling water.
Stir with fork to dissolve and allow to cool on bnch for 30-60 minutes.
Add 1 cup cold water and yoghurt and mix with hand beater or whisk.
Pour into four 200ml glasses or glass bowls.

Try different combinations of jelly flavours, just be mindful of the colours you will create (ie green + orange = looks disgusting, even if it tastes good)

Not on Core? The total for this recipe is 2 points (0.5 pts per serve)

CORE Breakfast Mousse

This is similar to Oats and Yoghurt Slice but has been blended for a smooth consistency.

Serves: 2

Difficulty: Easy

Ingredients:

• 1 packet diet apricot and peach jelly
• 1 200 g tub vanilla Nestle Diet yoghurt
• 1 snack pack size tub/can peaches in juice
• 100g quick oats
• 3 tsp Splenda
• Optional - chopped fruit to top

Method:
Dissolve jelly in 1 cup boiling water, mix with stab mixer.
Add peaches and oats and blend. Add yoghurt and Splenda and blend again.
Pour into 2 glasses and set in fridge overnight.

Not on Core? The total of this recipe is approx 7 points or 3.5 points per serve

Alternatives: Mix up your flavours.
I used peach and apricot because that's what I had.
Try raspberry jelly and strawberry yoghurt, melon jelly and vanilla yoghurt, port wine and vanilla yoghurt, orange-mango jelly with mango yoghurt, lemon jelly and vanilla yoghurt (it's "almost" a lemon cheesecake)
I don't recommend lime - bright green food is so wrong if you are out of junior primary school!

CORE Apple Cannelloni Pudding

Serves: 6 (12 cannelloni)

Difficulty: Easy

Ingredients:

• 410g can sliced apples (I used Woolworths/Safeway brand) or 1 1/2 c lightly steamed fresh apples
• 12 cannelloni shells
• 1 x 250 g tub light ricotta
• 4 TB Splenda
• 3 eggs
• 2 cups non-fat milk
• 4 tsp (1 TB) vanilla essence
• cinnamon

Method:

Slice the apples thinly and add to large bowl. Add 1 TB of Splenda, 1 tsp cinnamon and ricotta and mix well with a spoon.
Stuff mix into cannelloni shells and lay into a small square or rectangular baking dish (flat if you can). You can try and do this with a spoon, but hands are quicker, easier but much messier!
Some of the ricotta will drip back into the bowl, that's fine, as long as there's no apple chunks left over.
Add 3 eggs, vanilla essence and 3 TB of splenda to the ricotta and beat.
Warm the milk, but don't boil it. I did 2 mins on high in 1200W micro.
Add the warm milk to the eggs and beat until there is 2 or 3 cm of fluff on the top.
Pour over the cannelloni and sprinkle with more cinnamon
Bake at 180*C for 50 minutes. The pudding is done when you jiggle the dish and it doesn't jiggle back.

Not on Core? The total for this recipe is 21 points

CORE Fruit Crumble

Pictures is plum crumble

Make in individual oven proof dishes, or make a big one and share. Recipe is for one

Serves: 1

Difficulty: Easy

Ingredients:

• 1/2 - 3/4 cup fruit - stewed or drained canned fruit (Chop canned fruit to 1cm pieces)
• 1 tsp spoon for spoon sweetner
• sprinkle all spice or cinnamon
• 1 weetbix
• oil spray

Method:
Put 1/2 to 3/4 cup fruit per person into individual ramekins or oven proof dish.
Sprinkle with the splenda and spice
Top with a crushed weetbix.
Spray with oil spray.
Bake at 180*C until golden (15 or 20 mins)
Let sit for 5 mins - fruit is very hot and can burn!

Note - non dieters, use a sprinkle of sugar.

Not on Core? The total for this recipe is approx 2 points

CORE Brekkie Trifle

Looks best in glass bowls or large glasses (400ml type) to show off the layers.

For dessert, use smaller juice glasses.

Easy variety - make 3 different flavours
Pictured is (L-R): 3/4 c frozen mixed berries, 100g tub drained pears in juice, 3/4 c stewed plums

Serves: 3 for brekkie (or 6 for dessert)

Difficulty: Easy

Ingredients:

• 2 1/4 cup of fruit - canned, stewed or frozen
• 6 weetbix
• 1 pack diet raspberry or port wine diet jelly
• 200g tub vanilla flavoured diet yoghurt
• 3 tsp of spoon for spoon sweetener

Method:
Add 3/4 cup of fruit into bottom of 3 bowls or glasses.
Crush 2 weetbix into each bowl and gently press down, then top with 1 tsp sweetner.
Add 1/2 cup boiling water to jelly crystals, stir to dissolve, then add 1 cup cold water.
Add 1/3 jelly mix into each bowl.
Top with yoghurt.
Cover and fridge overnight

Not on Core? The total for each serve is approx 2.5 points (1.5pt for dessert)

CORE French Fried Banana

Bananas are fried in French toast batter. Shown served with French Toast and diet caramel topping

Serves: batter will coat at least 6 to 8 bananas

Difficulty: Easy

Ingredients:

• 2 eggs
• 3 TB skim milk powder
• 1 tsp vanilla essense
• 1 tsp mixed spice (or cinnamon)
• bananas (1 per person), not too ripe
• 3 tsp olive oil
• Cottees Diet Caramel Topping to serve

Method:
Mix egg, milk powder, spice, and vanilla and pour into a flat bread and butter type plate.
Meanwhile heat a non-stick saucepan up with the olive oil. The pan needs to be quite hot to start, so suggest setting 8 from 10 or equivalent.
Get the first banana and coat with batter, then straight into the hot pan.
Turn pan down to medium now.
Roll the bananas in the egg mix and put in pan.
Turn bananas over when lovely and golden.
When cooked on both sides, serve french banana with 2 TB of Diet Caramel Topping (0 pts).

CORE Pineapple Fritters

Serves: 6 pineapple rings
suggest serving 2 rings each for dessert, more if for breakfast

Difficulty: Easy

Ingredients:

• 1 egg
• 1/2 tsp vanilla essense
• 1/2 tsp mixed spice (or cinnamon)
• 1 can of pineapple rings in juice, drained
• 3 tsp olive oil

Method:
Heat a non-stick saucepan up with the olive oil. The pan needs to be quite hot to start, so suggest setting 8 from 10 or equivalent.
Mix all except pineapple.
Dip pienapple in egg mixture, then straight into the hot pan. Turn pan down to medium now.
Cook until golden (at leaset 4 mins), turn over.
Serve hot

I like these served with diet ice-cream (1-2 pts, depends brand), 2 TB diet caramel topping (0 pts) and 2 tsp flaked almonds (0.5 pts)

CORE French Toast & Banana with Caramel

Serves: 2 (1 serve = 2 french toasts and 1 french banana)

Difficulty: Easy

Ingredients:

• 2 eggs
• 3 TB skim milk powder
• 1 tsp vanilla essense
• 1 tsp mixed spice (or cinnamon)
• 4 slices multigrain bread (see note)
• 3 tsp olive oil
• 2 bananas
• Cottees Diet Caramel Topping

Note re bread - this is sooooo much nicer using bakery bread with firm crusts than supermarket breads with soft crusts. I used Leckorbrot grain with sesame seeds on the outside.

Method:
Mix egg, milk powder, spice, and vanilla and pour into a flat bread and butter type plate.
Meanwhile heat a non-stick saucepan up with the olive oil. The pan needs to be quite hot to start, so suggest setting 8 from 10 or equivalent.
Get the first slice of bread and sit in the egg mixture.
Count to 5, flip bread over, count to 5, then straight into the hot pan.
Turn pan down to medium now.
Repeat with another piece of bread.
Roll the bananas in the egg mix and put in pan.
A large pan probably only cooks 2 or 3 pieces of bread at a time, so probably need to cook in batches
Turn bread and bananas over when lovely and golden.
When cooked on both sides, serve french toast and french banana with 2 TB of Diet Caramel Topping (0 pts).
Repeat with remaining bread.

Pineapple rings in the batter is also very nice.

CORE Fruit Salad Pudding

This dessert (or brekkie) separates into layers - a base of rice topped with fruit and custard.

Serves: 6

Difficulty: Easy

Ingredients:

• 1 cup arborio rice
• 820g can of fruit salad in juice
• 175-200g tub diet yoghurt (I used Yoplait ForMe apricot)
• artificial sweetner, equiv of 12tsp sugar
• 1 tsp mixed spice
• 3/4 cup nonfat milk
• 2 eggs
• 2 tsp vanilla essence

Method:
Drain juice from fruit into a large mixing bowl. Add egg and beat until fluffy.
Add rest apart from fruit and rice and beat.
Stir through fruit and rice and pour into a large casserole dish
Sprinkle with some more mixed spice and bake at 180*C for 60 minutes.
It's done when you wiggle the dish and it doesn't wiggle back.
Allow to sit for 5 mins before serving.

Not on Core? The total for this recipe is 18 points