This recipe is great for Dessert, Snack. Serves 8.

Ingredients

4 large free-range eggs
275g caster sugar
3 tsp vanilla extract
200ml olive oil plus extra for greasing tin
200ml Pauls Zymil Low Fat Milk Lactose Free Milk
350g self-raising flour
2 tsp baking powder

Method

1. Preheat oven to 180C.
2. Lightly oil and line tin with baking paper.
3. In a large bowl whisk together the eggs, sugar and vanilla until really thick.
4. Gently stir in the olive oil and Pauls Zymil Low Fat Milk Lactose Free Milk.
5. Sieve over the flour and baking powder and gently fold in. Spoon mixture into tin.
6. Bake for 35-40 minutes or until skewer comes out clean.
7. Allow to cool slightly and transfer to cooling rack to cool completely. Split and fill with favourite filling.

Variation

Follow steps 1-5. Divide mixture between two small baking tins and bake for 25-30 minutes or until skewer comes out clean. Once cool, spread filling over the top of one cake and sandwich the other cake on top.

Nutritional analysis per serve (not including filling)

A serve of Birthday Sponge Cake is:

A source of fibre
Nut free
Lactose free

This recipe is great for Dessert. Serves 6.

Ingredients

12 slices raisin bread, crusts removed
1 x 810g canned apricot halves, with juice reserved
1/4 cup brown sugar
4 eggs, lightly beaten
2 cups (500ml) Pauls Zymil Low Fat Milk

Method

1. Cut each slice of bread into 6 triangles.
2. Layer bread into 6 lightly greased individual ramekins and add apricots. Sprinkle with brown sugar.
3. Combine eggs, milk and apricot juice and pour evenly over the bread. Stand for 5 minutes.
4. Bake at 180C for 25-30 minutes. Stand puddings for 10 minutes before serving.

Nutritional analysis per serve

A serve of Apricot Bread and Butter Pudding is:

Low in fat
Low in saturated fat
A good source of fibre
Low in sodium
Nut free
Lactose free

This recipe is great for Dessert. Serves 4.

Ingredients

1/4 cup custard powder
2 tbsp caster sugar
2 cups (500ml) Pauls Zymil Low Fat Milk
200g mixed frozen berries, thawed and juice reserved
12 sponge finger biscuits

Method

1. Combine custard powder, sugar and 1 tbsp of milk in a saucepan and stir until smooth.
2. Gradually stir in the remaining milk and stir over medium heat until thickened. Allow to cool slightly.
3. Arrange three sponge finger biscuits in each of the four serving bowls or glasses.
4. Drizzle with reserved berry juice and spoon half the berries onto the biscuits.
5. Top evenly with custard and finish with the remaining berries.

Nutritional analysis per serve

A serve of Individual Berry Trifles is:

Low in fat
Low in saturated fat
A source of fibre
Low in sodium

This recipe is great for Dessert. Serves 4.

Ingredients for the pudding

1 tsp sunflower oil
85g pudding rice (any short-grain rice will do), washed
40g caster sugar
750ml Pauls Zymil Low Fat Milk
1 vanilla pod split (optional)

Ingredients for the topping

450g plums washed, halved and stoned
30g demerara sugar

Method

1. Pre-heat oven to 160°C.
2. Use the oil to grease a shallow oven proof dish and pour in rice, sugar, milk and vanilla pod. Stir to combine.
3. Place in the oven until the rice pudding is golden and creamy (approx 2 – 2 1/2 hours).
4. Remove from the oven and increase the oven temp to 200°C.
5. Lay the halved plums over the surface of the rice pudding (cut side up) and scatter over the demerara sugar.
6. Return to the oven for a further 10-15 minutes or until the plums are tender and bubbling hot.

Nutritional analysis per serve

A serve of Baked Rice Pudding with Brown Sugared Plums is:

Low in fat
Low in saturated fat
A source of fibre
Very low in sodium
Gluten free
Nut free
Lactose free

This recipe is great for Breakfast, Dessert. Makes 6.

Ingredients

500ml (2 cups) Pauls Zymil Low Fat Milk
375g (1 1/2 cups) wholemeal flour
125g (1/2 cup) plain flour
30g (2 tbsp) brown sugar
20g (4 tsp) baking powder
Pinch of salt
5ml (1tsp) cinnamon
5ml (1tsp) vanilla extract
3 eggs, beaten

Method

1. In a medium-sized mixing bowl, mix together the flours, sugar, baking powder, salt and cinnamon.
2. Make a well in the centre of the dry mixture and set aside.
3. In a second medium-sized mixing bowl, combine the eggs, vanilla and milk.
4. Add the egg and milk mixture all at once to the dry mixture and stir until just moistened (batter should be lumpy).
5. For standard-size pancakes, pour about 60ml (1/4 cup) of batter onto a hot, lightly greased griddle or non-stick pan.
6. Cook over medium heat for about 2 minutes on each side – turning when pancakes have bubbly surfaces and edges are slightly dry.
7. Remove from the pan when the pancakes are golden brown.
8. Serve with berries or banana and drizzle with honey.

Nutritional analysis per serve (without sides)

A Vanilla-Cinnamon Pancakes is:

Low in fat
Low in saturated fat
Very high in fibre
Nut free
Lactose free

Being sensitive to lactose, doesn’t mean you can’t have ice-cream; and if you’re tired of the same old flavours, you’ll love this great recipe.

PLEASE NOTE: This recipe requires an ice-cream machine

Ingredients

400mL Pauls Zymil
150mL Vaalia low fat lactose-free apricot and mango yoghurt
100g castor sugar
5 egg yolks
1 tspn vanilla essence

Method

1. Heat milk to almost boiling point, remove from heat and allow to cool slightly.
2. Whisk yolks, sugar and vanilla until thick and pale in colour.
3. Add hot milk and stir well.
4. Pour into clean saucepan and cook over a low heat stirring constantly until custard has thickened.
5. Remove from heat and allow to cool in fridge.
6. When mix is cold, blend in yoghurt and churn in an ice-cream machine following the manufacturer’s instructions.

Serves 8