Diabetic Living Australia – May-June 2019

CARAMEL CASHEW
BLONDIES
PREP TIME: 10 MINS
COOK TIME: 20 MINS
SERVES 20 (1 PIECE PER SERVE: AS AN
OCCASIONAL DESSERT OR SNACK)

160g (1 cup) brown sugar
125g light margarine
2 x 60g eggs, lightly
whisked
2 Tbsp skim milk
1½ tsp vanilla
extract
150g (1 cup)
plain flour
80g (½ cup)
wholemeal plain flour
¾ tsp baking powder
1⁄4 tsp ground cinnamon
Pinch bicarbonate of soda
80g (½ cup) unsalted cashews,
chopped
30g dark chocolate, melted
(see Cook’s Tip)
2 Tbsp caramel topping

Caramel cashew blondies

RASPBERRY

CHEESECAKE SWIRL

BROWNIES

PREP TIME: 15 MINS

(+ 2 HOURS CHILLING)

COOK TIME: 50 MINS

SERVES 20 (1 PIECE PER SERVE: AS AN

OCCASIONAL DESSERT OR SNACK)

125g (½ cup) 100% fruit

raspberry spread, warmed

Brownie layer

75g (½ cup) plain flour

110g (½ cup) white sugar

50g (½ cup) Dutch-processed

cocoa powder

1⁄4 tsp bicarbonate of soda

130g (½ cup) plain fat-free

Greek-style natural yoghurt

60g egg

3 Tbsp skim milk

1 tsp vanilla extract

Cheesecake layer

250g light cream cheese,

at room temperature

270g (1 cup) plain fat-free

Greek-style natural yoghurt

2 x 60g eggs

110g (½ cup) white sugar

1 tsp vanilla extract

1 Preheat oven to 170°C

(fan-forced). Line a 20cm (base

measurement) square cake

tin with baking paper,

allowing paper to

overhang the sides.

1  Preheat oven to 170°C (fan-

forced). Line a 20cm (base

measurement) square cake tin

with baking paper, allowing the

paper to overhang the sides.

2 Put sugar and margarine in a

medium saucepan. Cook, stirring,

over medium heat until

the margarine melts

and mixture is well

combined. Remove

pan from heat and

set aside to cool

for 5 minutes.

Whisk in eggs. Stir

in milk and vanilla.

Add flours, baking

powder, cinnamon

and bicarb of soda. Spoon

mixture into lined tin and spread

out evenly. Sprinkle over cashews.

3 Bake blondies for 18-20 minutes

or until edges are browned and a

skewer inserted in the middle

comes out clean. Set aside to cool

in tin on a wire rack. Use the

baking paper to lift out of the tin.

Drizzle with chocolate and caramel

topping. Cut into 20 pieces.

COOK’S TIP

Keep in an airtight container

in the fridge for up to 3 days

or freeze up to 3 months.

Raspberry cheesecake swirl brownies Nutty chocolate and caramel brownies

treats

Cook’s^ T

ip

If^ you^ like,^ pla

ce^ the^

melted^ choco

late^ in^ a^

resealable^ plas

tic^ bag.^ Snip^ a

small^ hole^ in^ o

ne^ corner^ of^

the^ bag.^ Sque

eze^ bag^ to^

drizzle^ the^ cho

colate^

over^ blondies.