Healthy recipes with Sukrin products

Instructions

Yellow cream:
In a saucepan, combine the egg yolks, Finesse, double cream, and vanilla powder. Cook over medium heat, stirring constantly, until the mixture thickens (about 5–10 minutes). Remove from the heat, stir in the room-temperature butter, and refrigerate the cream.

Biscuits:
Preheat the oven to 170°C.
Combine the Sukrin Gold and Finesse. Begin by whisking the egg whites alone for about a minute in a mixer. Gradually stir in the sweetener mix. Continue whisking until the meringue is firm and glossy. Fold in the finely ground almonds gently.

Distribute the mixture evenly into 52 portions on a baking tray lined with parchment paper. A piping bag can come in handy for this. Bake for about 10 minutes, or until they begin to turn golden.

Allow the biscuits to cool on the tray for a few minutes to set. Then, carefully transfer them to a wire rack to cool completely.

Assembly:
Take out the yellow cream from the fridge and whisk lightly until it's pale and fluffy. Fill a piping bag with the cream and pipe it over half of the biscuits. Add the second half to create a "sandwich." Dip the biscuits in melted chocolate and place them in the fridge to cool. Store it in a cool place.

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Instructions

Heat all the ingredients except for the peanut butter in a pot while stirring. Once everything’s melted and combined, add in the peanut butter.

Leave to simmer at medium heat while stirring for 10-20 minutes, until the caramel thickens. (If you drop a small bit of the mixture into a glass of ice-cold water, and the caramel sinks to the bottom and can be shaped into a soft ball once picked up, the caramel’s finished.)

Pour the toffee into small confectionary paper tins and sprinkle with peanuts, if you want. Cool and keep refrigerated.

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Instructions

Melt the butter and stir in Sukrin Gold. Heat until it reaches the boiling point. Allow to cool slightly before stirring in the finely ground almonds, Sukrin Syrup, double cream, and flour.

Place spoonfuls of the mixture onto a baking tray, about one teaspoon per biscuit. Allow plenty of space because they will spread out when baked.

Bake the biscuits in the middle of the oven at 150 degrees for approximately 15 minutes. Remove the almond thins from the tray after they have cooled slightly.

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Instructions

Grate the lemon zest and then squeeze out the juice.

Mix the dry ingredients. Add the egg, lemon zest, 1-2 tbsp lemon juice, and soft butter.

Knead the dough until it is smooth and soft, then wrap it in foil or place it in a bag. Allow it to rest in the fridge for about 30 minutes.

Preheat the oven to 180°C and line two baking sheets with parchment paper. Roll the dough out until it is about 5mm thick. Cut out hearts or other shapes as desired and place them on the trays.

Bake for about 10 minutes, then cool on a wire rack.

Mix the Sukrin Icing with the rest of the lemon juice. Decorate the cookies as you wish.

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Instructions

Coarsely chop the nuts. Wash the orange thoroughly and grate the zest.

Cream the butter, Sukrin Gold, and vanilla powder until smooth. Add the egg and mix well. Fold in the finely ground almonds, nuts, and orange zest.

Combine the flour (or spelt flour, if using), FiberFin, and baking powder. Gradually work this mixture into the dough. If the dough is sticky, add a little more flour.

Divide the dough into four equal parts and roll into logs as long as your baking tray. Flatten them slightly. Bake in the middle of the oven at 200°C for approximately 15 minutes, then remove from the oven and let the logs cool a bit on the tray.

Reduce the oven temperature to 50°C. Slice the logs diagonally to form individual cookies, placing them with the cut side up on the baking tray. Return them to the oven and let them dry out until they are completely crunchy—about 45 minutes. Let them cool on a wire rack and store in an airtight container.

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Instructions

Grate the SukrinMarzipan with a grater. Cut the butter into smaller pieces. In a bowl, combine the icing sugar, oats, butter, and marzipan. After dissolving the cocoa in water, pour it into the bowl. Knead the mixture thoroughly with clean hands.

Form the mixture into balls and dip them in melted chocolate. Decorate the balls to your liking before the chocolate completely sets.

The balls should be kept in the fridge in an airtight container. They will be ready to eat after 3-4 hours of chilling.

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Instructions

Base:
Mix the marzipan and egg white together. A food processor is ideal to ensure a smooth consistency. Use about 1 tbsp of mixture for each base, and place on a baking sheet lined with baking paper, approximately 3-4 mm thick.

Bake for 12-15 mins at 175 °CF until golden. Set the bases aside to cool in the fridge.

Want to make things even easier? Skip the egg white and roll small balls of SukrinMarzipan that you then press flat onto a baking paper-lined baking sheet. Bake for about 8-10 mins at 175 °C/350 °F. (The bases wind up denser without the egg white.)

Buttercream:
Beat the softened butter and SukrinMelis together. Add in the egg yolk, cocoa powder, and water, and mix well together. Cool the cream in the fridge for a while, to give it a slightly firmer consistency.

Spread or pipe the chocolate buttercream onto the bases to give them a tall, round shape. Place the confectionaries onto a tray and keep in the freezer for at least 25 minutes.

Chocolate topping:
Make chocolate icing by carefully melting the chocolate and coconut oil in the microwave or over a water bath. Dip the frozen Sarah Bernhardts in the icing, then place back in the freezer for the chocolate to harden. These cakes should be kept refrigerated.

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Instructions

Use a thick-bottomed saucepan to gently heat the butter, Sukrin, Finesse, double cream, and vanilla powder. Let it simmer for 25 minutes on low heat.

Remove the saucepan from the stove. Break the chocolate into pieces and stir them into the caramel mixture a little at a time until all the chocolate has melted.

Pour the mixture into small silicone moulds or into a larger form lined with cling film. Place it in the freezer until the fudge is firm. If you're using small silicone moulds, the pieces must be thoroughly frozen before they're popped out of the moulds. Fudge that's been frozen in a large mould can be cut into pieces with a hot knife.

Store in the freezer and take out a few minutes before serving.

Nutrition facts