NESTLÉ
A D V E R T IS IN G F E A T U R E
" T hese re m in d
me of all those family lunches
on
Sundays at my auntie’s
house. Yum!"
Lisa from Setter
Hom es
and
Gardens
L i m e s lic e
Prep: 20 mins + 1 hour refrigeration time
Cook: 5 mins Makes: 24 squares
in g red ien tv
200g white chocolate
39Sg can NESTLE
Sweetened
Condensed Milk
2S0g packet plain
sweet biscuits
120g blanched almonds,
toasted coarsely chopped
1 cup desiccated
coconut + extra Vj cup
Finely grated rind and
juice of 3 limes
1% cups pure icing
sugar, sifted
90g unsalted butter,
softened
m e th o d
• Line base and sides of a 26 x 16cm tin with
baking paper. Put white chocolate and
condensed milk in a heavy-based pan and stir
over a low heat for 5 minutes or until
chocolate is melted and mixture is smooth.
• Put biscuits in a food processor and pulse until
coarsely chopped. Transfer to a mixing bowl and
stir in chocolate mixture. Add almonds, coconut
rind and juice. Stir until well combined and spread
evenly over base of prepared tin. Cover with
plastic wrap and refrigerate for 1 hour or until set.
• Put icing sugar and butter in a bowl and beat
with a wooden spoon until creamy. Spread over
cooled base and sprinkle with extra coconut
Stand for 10 minutes before cutting into squares.
L titer y o u r recipe to w in!
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*?> Çffihâ
vondcnsctJM*
fabulous :ood
chicken skewers and add cauliflower
pickle on the side. Drizzle over pickle
juices and accompany with a small
bowl of extra yoghurt.
■ Per serve:
3 0 9 5 k ]; p ro te in 9 0 g ;
to ta l fa t 3 5 g (sat. fa t 10 .5 g ); carbs
15 g ; sodium 16 5 3 m g ; Gl estim ate
high (does n o t include ‘to se rv e ' item s)
Banana, ricotta and
white-chocolate crepes
Preparation time: 1 5 mins
Cooking time: 15 mins
Serves 4
2 eggs
250m l milk
50g unsalted butter, melted
100g plain flour
Pinch salt
Zest of
Vz
lemon
Olive oil cooking spray
4 bananas, unpeeled,
halved lengthways
2 Tbsp brown sugar
300g fresh ricotta
1 Tbsp vanilla-bean paste
125g punnet blueberries
2 Tbsp icing sugar
Juice of 1 lemon
100g white chocolate,
coarsely grated
Extra icing sugar,
to serve
STEP 1 Whisk eggs, milk and
butter in a large jug, then whisk in
flour, salt and lemon zest. Set aside
to rest for 5 minutes.
STEP 2 Preheat a flat barbecue
plate to high. Sit a non-stick
barbecue sheet over plate. Spray
with oil, then pour enough batter
onto sheet to form a 20cm round.
Repeat with remaining oil and
batter until you've cooked 8 crepes.
STEP 3 Preheat a barbecue grill
to high. Add bananas and cook
for about 4 minutes on each side
until skin is blackened and fruit is
caramelised. Carefully remove skin
and put flesh in a large bowl. Add
half the sugar and toss to coat.
STEP 4 Combine ricotta, vanilla
and remaining sugar in a medium
bowl. Put blueberries, icing sugar
and lemon juice in a small bowl,
then toss to combine.
STEP 5 To assemble crepes,
spread
Vs
of the ricotta mixture
over surface of 1 crepe. Top
with
Vs
of banana mixture, and
generously sprinkle with chocolate.
Fold in half, then in half again.
Repeat with remaining crepes,
ricotta, banana and chocolate.
STEP 6 To serve, arrange crepes
on serving plates and spoon over
blueberry mixture. Dust generously
with icing sugar.
■ Per serve:
1356kJ; protein 10g; total
fa t 16g (sat. fa t 9.5 g); carbs 3 6 g ; sodium
19 3 m g; Gl estim ate m edium (does not
include ‘to serve' item )
Stockist:
Fabric: bow ls: glasses: red vase:
plates; ju g,
Manon Bis, (03) 9521 1866.
For Nutritional Analysis Guide,
see Better You News
go to
bhg.com.au
for
more Karen Martini recipes
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7
Banana, ricotta and white-chocolate crepes
Photography Marina Oliphant styling and food preparation Caroline Velik: nutritional analysis Joanne Turner - information is approximate and a guide only
