Be By Mel Recipe e-book

RHUBARB AND 

STRAWBERRY 

COMPOTE 

SERVES 6 

 

 

 

 

 

 

 

 

 

 

125ml (1/2 cup) water 

100g (1/2 cup) caster sugar 

1 vanilla bean, halved lengthways 

1 cinnamon stick 

8cm-strip lemon rind 

1 bunch (about 750g) rhubarb, trimmed, cut into 2cm pieces 

250g punnet strawberries, washed, hulled, halved 

260g (1 cup) Farmers Union Greek Style Yogurt 

1 tablespoon honey 

200g apple & cranberry oat clusters 

METHOD 

Step 1 

Stir the water and sugar in a medium saucepan over low heat until the sugar dissolves. Add the vanilla, cinnamon and lemon rind. Increase 

heat to medium-high. Bring to the boil. Simmer for 3 minutes. 

Step 2 

Add the rhubarb and reduce heat to low. Cook, stirring occasionally, for 10 minutes or until tender. Add the strawberry. Cook for 3-5 

minutes or until strawberry is soft. Set aside to cool. Remove and discard vanilla, cinnamon and lemon rind. 

Step 3 

Combine yoghurt and honey in a bowl. Divide compote among serving bowls. Top with the yoghurt mixture and oat clusters. 

NUTRITION values are based on per serve 

ENERGY 1235kj FAT SATURATED 3.0g 

FAT TOTAL 7.50g 

CARBOHYDRATE SUGARS 0g 

CARBOHYDRATE TOTAL 49.00g DIETRY FIBRES 7.0g 

PROTEIN 7.0g 

CHOLESTEROL 0mg 

SODIUM 77.00g

RASPBERRY 

AND BASIL 

GRANITA CUPS 

SERVES 4 

 

 

 

 

 

 

 

 

 

375ml (1 1/2 cups) water 

125ml (1/2 cup) rice malt syrup 

3 large fresh basil sprigs 

200g frozen raspberries, thawed 

2 tablespoons gin 

200g low-fat Greek yoghurt 

1/4 teaspoon vanilla bean paste 

125g fresh raspberries 

Small fresh basil leaves, to serve 

METHOD 

Step 1 Place the water, rice malt syrup and basil sprigs in a small saucepan over low heat. Cook, stirring, for 2 minutes or until syrup dissolves. Bring 

to a simmer. Simmer for 4 minutes or until the mixture thickens slightly. Strain into a heatproof bowl. Discard basil sprigs. Cool completely. 

Step 2 Place raspberries and basil syrup in a food processor. Process until smooth and well combined. Strain through a sieve into a bowl. Press with 

the back of a spoon to extract as much liquid as possible. Discard seeds. Stir in gin. Pour mixture into a 16 x 26cm (base measurement) slice pan. 

Cover with foil and place in freezer for 4 hours or until firm. Use a fork to scrape mixture into coarse crystals. 

Step 3 Cover and place in the freezer for a further 2 hours or until firm. Use a fork to scrape granita into coarse crystals. Cover again and place in 

the freezer. Scrape mixture into coarse crystals with a fork every 30 minutes for a further 1 hour or until firm. 

Step 4 Combine yoghurt and vanilla bean paste in a small bowl. Divide granita among serving glasses. Top with a spoonful of the yoghurt mixture 

and fresh raspberries. Sprinkle with small basil leaves. 



FAT TOTAL 2.5 

CARBOHYDRATE SUGARS 43.3.0g 


PROTEIN 7.00g 


SODIUM 19mg

BANANA AND 

CINNAMON 

PORRIDGE 

SERVES 4 

 

 

 

 

 

 

3 cups reduced-fat milk 

1 1/2 cups traditional rolled oats 

Pinch of salt 

1 1/2 tablespoons brown sugar 

2 medium bananas, sliced diagonally 

1 teaspoon ground cinnamon 

METHOD 

Step 1 

Bring milk to a simmer in a large saucepan over medium-high heat. Stir in oats and salt. Bring to the boil. Reduce heat to medium. Cook, 

stirring with a wooden spoon, for 5 minutes or until porridge thickens (porridge will coat the spoon when ready). 

Step 2 

Remove from heat. Cover and stand for 5 minutes (porridge will cool and thicken slightly on standing). Stir in sugar. 

Step 3 

Spoon into bowls. Top with banana and cinnamon. Serve. 


ENERGY 1232kj 

FAT TOTAL 6g 

CARBOHYDRATE TOTAL 36.00g 

PROTEIN 46.0g 

FAT SATURATED 2g 


DIETRY FIBRES 5g 


SODIUM 118.04g

MANGO, 

ALMOND AND 

HONEY BREAKFAST 

SMOOTHIE 

SERVES 2 

 

 

 

 

 

 

1 mango 

400ml skim milk 

1/2 cup low-fat natural yoghurt 

2 tablespoons almond meal 

1 tablespoon Manuka honey 

Ice cubes 

METHOD 

Step 1 

Peel and chop mango and place in a blender with skim milk, low-fat natural yoghurt, almond meal, manuka honey and a few ice cubes. 

Step 2 

Blend until smooth. Divide between 2 glasses. 



FAT TOTAL 7.5g CARBOHYDRATE SUGARS 33.0g 


PROTEIN 15.00g 

CHOLESTEROL 4.0mg 

SODIUM 172.00mg

BLUEBERRY 

BUTTERMILK 

PANCAKES 

 

 

 

 

 

 

150g (1 cup) self-raising flour 

1 egg, lightly whisked 

500ml (2 cups) buttermilk 

Melted butter, to grease 

125g punnet fresh blueberries 

Pure maple syrup, to serve 

Butter (optional), to serve 

METHOD 

Step 1 

Sift the flour into a large bowl. Make a well in the centre. Add egg and buttermilk. Use a fork to mix until just combined. 

Step 2 

Heat a large non-stick frying pan over medium heat. Brush with melted butter. Pour three 2-tablespoon portions of the batter into the 

pan. Arrange a few blueberries over the surface of each. Cook for 2 minutes or until bubbles appear on the surface. Turn and cook for 2 

minutes or until golden. Transfer to a plate. Cover with foil to keep warm. Repeat, in 3 more batches, with blueberries and remaining 

batter to make 12 pancakes. 

Step 3 

Serve with any remaining blueberries, maple syrup and butter, if desired. 

NUTRITION 


FAT TOTAL 4.5G 





SODIUM 0.00g

YOGHURT 

AND MUESLI 

PARFAITS 

SERVES 4 

 

 

 

 

 

1 1/2 cups frozen mixed berries 

1/2 teaspoon vanilla extract 

1 tablespoon apple juice 

1 1/3 cups Basic muesli (see related recipe) 

1 1/3 cups reduced-fat Greek-style yoghurt 

METHOD 

Step 1 

Combine berries, vanilla and apple juice in a bowl. Set side for 20 minutes or until berries have thawed. 

Step 2 

Spoon 2 tablespoons muesli into each of four 1 cup-capacity glasses. Top each with 2 tablespoons yoghurt and 2 tablespoons berry mixture. 

Repeat with remaining muesli, yoghurt and berry mixture. Serve. 


ENERGY 1090kj 


FAT TOTAL 8g CARBOHYDRATE SUGARS 21.0g 


PROTEIN 8.00g 


SODIUM 53.30mg

LENTIL, 

SWEET POTATO, 

PANCETTA SOUP 

SERVES 4 

 

 

 

 

 

 

 

 

 

 

 

750ml (3 cups) Campbell's Real Stock Chicken 

2 teaspoons olive oil 

1 large red onion, finely chopped 

2 celery sticks, trimmed, finely chopped 

50g pancetta, finely chopped 

2 garlic cloves, crushed 

500g sweet potato (kumara), peeled, cut into 1cm pieces 

400g can no-added-salt lentils, rinsed, drained 

400g can no-added-salt diced tomatoes 

250g broccoli, cut into small florets 

Chopped fresh continental parsley, to serve 

METHOD 

Step 1 Heat oil in a saucepan over medium heat. Cook the onion, celery, pancetta and garlic, stirring, for 6 minutes or until soft. Add the 

sweet potato. Cook, stirring, for 1 minute or until combined. 

Step 2 Add the stock, lentils and tomato. Increase heat to medium-high and bring to the boil. Reduce heat to medium-low. Simmer, partially 

covered, for 15-20 minutes or until sweet potato is tender. Add broccoli. Simmer for 3-4 minutes or until broccoli is tender crisp. 

Step 3 Divide the soup among serving bowls and top with parsley. 



FAT TOTAL 17g 

CARBOHYDRATE TOTAL 36.00g 



PROTEIN 17.0g 


SODIUM 0g

PECAN-CRUSTED 

SALMON WITH 

CAULIFLOWER 

MASH SERVES 4 

SERVES 4 

 

 

 

 

 

 

 

 

 

 

 

 

400g Desiree potatoes, peeled, cut into 4cm pieces (see note) 

300g cauliflower, cut into florets 

60ml (1/4 cup) skim milk, warmed 

60g (1 cup) fresh white sourdough breadcrumbs 

35g (1/4 cup) pecans, finely chopped 

2 tablespoons chopped fresh continental parsley 

1 tablespoon Dijon mustard 

2 teaspoons honey 

4 (about 125g each) skinless salmon fillets 

Olive oil spray 

Steamed green round beans, to serve 

Steamed broccolini, to serve 

METHOD 

Step 1 Cook the potato in a saucepan of boiling water for 7 minutes. Add the cauliflower and cook for 8 minutes or until the potato and 

cauliflower are tender. Drain and return to the pan. Add the milk and coarsely mash. 

Step 2 Meanwhile, preheat oven to 200°C. Line a baking tray with non-stick baking paper. Combine the breadcrumbs, pecan, parsley, 

mustard and honey in a shallow bowl. Press 1 side of each salmon fillet into breadcrumb mixture to coat. Place salmon on prepared tray. 

Lightly spray with oil. Cook for 8 minutes for medium or until cooked to your liking. 

Step 3 Divide mash among serving plates. Top with salmon. Serve with beans and broccolini. 







SODIUM 248..54mg

PEPPER PORK, 

VEGETABLE 

AND 

BASIL STIR-FRY 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2 tablespoons dry sherry 

1 tablespoon salt-reduced soy sauce 


500g pork fillet, thinly sliced 

1 large red onion, cut into thin wedges 


1 teaspoon freshly ground black pepper 

2 large celery sticks, thinly sliced 

300g broccoli, trimmed, cut into small florets 

1 red capsicum, cut into strips 

2 tablespoons water 

1/2 cup fresh basil leaves 

2 cups steamed brown rice, to serve 

Extra fresh basil leaves, to serve 

METHOD 

Step 1 Combine the sherry, soy sauce and honey in a small bowl. Stir until combined. Heat a large non-stick wok over high heat. Spray 

with oil. Add the pork and stir-fry, in 2-3 batches, for 1-2 minutes or until golden. Transfer to a plate. 

Step 2 Heat wok over high heat. Spray with oil. Add the onion and stir-fry for 2 minutes or until golden. Add garlic and pepper. Stir-fry 

for 30 seconds or until aromatic. Add celery, broccoli, capsicum and water. Stir-fry for 2 minutes or until tender crisp. 

Step 3 Add the pork, sauce and any resting juices. Stir-fry for 1-2 minutes or until combined and heated through. Stir in the basil leaves. 

Serve with steamed brown rice and sprinkle with the extra basil leaves. 

NUTRITION 


FAT TOTAL 2.5G 





SODIUM 0.00g

ROAST CHICKEN 

WITH CHILLI, 

LEMON AND 

ROSEMARY RUB 

SERVES 4 

 

 

 

 

 

 

 

 

3 long fresh red chillies, seeded, finely chopped 

1 tablespoon chopped fresh rosemary 

2 teaspoons finely grated lemon rind 



8 (about 125g each) chicken legs, skin removed 

600g Baby Cream Delight Potatoes, halved 

Mixed salad leaves, to serve 

METHOD 

Step 1 Preheat oven to 200°C. Line 2 large baking trays with baking paper. Place chilli, rosemary, lemon rind, garlic and oil in a mortar 

and pound with a pestle until a coarse paste forms. Place chicken in a glass or ceramic dish. Rub evenly with the chilli mixture. Cover and 

place in the fridge for 1 hour to marinate. 

Step 2 Transfer the chicken to 1 lined tray. Spray lightly with olive oil. Roast, turning once, for 30 minutes or until golden. 

Step 3 Meanwhile, place the potato and 2 tablespoons water in a microwave-safe bowl. Cover and microwave on high for 5 minutes. 

Drain. Place on the other lined tray and spray with olive oil. Roast for 20 minutes or until crisp and golden. 

Step 4 Divide the chicken and potatoes among plates. Serve with salad leaves. 



FAT TOTAL 10g 

CARBOHYDRATE SUGARS 0mg 

CARBOHYDRATE TOTAL 30g DIETRY FIBRES 7.50g 

PROTEIN 30g 


SODIUM 0mg

ROCKMELON 

BRUSCHETTA WITH 

GOAT'S CHEESE 

AND PROSCIUTTO 

SERVES 2 

 

 

 

 

 

 

 

 

150g goat's cheese, at room temperature 

1/2 teaspoon finely grated orange rind 

1/2 teaspoon finely grated lemon rind 

6 slices sourdough bread, chargrilled 

6 slices prosciutto 

500g rockmelon, peeled, thinly sliced lengthways 

Honey, to serve 

Fresh mint leaves, to serve 

METHOD 

Step 1 

Combine the goat's cheese, orange rind and lemon rind in a bowl. Season. 

Step 2 

Spread goat's cheese mixture over bread. Top with prosciutto and rockmelon. Drizzle over the honey. Season with pepper and sprinkle 

with mint. 


ENERGY 889kj 


FAT TOTAL 9g CARBOHYDRATE SUGARS 6.0g 




SODIUM 775.68mg

ASIAN GREENS 

WITH CHICKEN AND 

CRISPY NOODLE 

SALAD 

SERVES 4 

 

 

 

 

 

 

 

 

 

4 single chicken breast fillets 

2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally 

1 bunch baby pak choy, leaves separated, finely shredded 

110g (2 cups) trimmed bean sprouts 

1 bunch fresh coriander, leaves picked 

1 bunch fresh mint, leaves picked 

125ml (1/2 cup) sweet chilli sauce 

2 tablespoons fresh lime juice 

1 x 100g pkt Chang's Crunchy Noodles 

METHOD 

Step 1 

Bring a large deep frying pan of water to the boil over high heat. Add the chicken and reduce heat to medium-low. Simmer for 10 

minutes or until cooked through. Drain. Transfer to a plate. Set aside for 10 minutes to cool slightly. 

Step 2 

Meanwhile, combine the cucumber, baby pak choy, bean sprouts, coriander and mint in a large bowl. Whisk together the sweet chilli 

sauce and lime juice in a small jug. 

Step 3 

Finely shred the chicken. Add the chicken and noodles to the cucumber mixture. Drizzle the dressing over the salad and toss until well combined. 

Serve immediately. 





CARBOHYDRATE TOTAL 25g DIETRY FIBRES 3.5g 

PROTEIN 33g 


SODIUM 0mg

REDUCED-FAT 

PASTA 

BOSCAIOLA 

SERVES 4 

 

 

 

 

 

 

 

 

 

 

250g Barilla dried fusilli pasta 

Olive oil cooking spray 

1 medium brown onion, finely chopped 


125g 98% fat-free bacon, rind removed, chopped 

150g button mushrooms, sliced 

1/4 cup dry white wine 

250ml tub 60%-less-fat cooking cream 

2 tablespoons chopped fresh flat-leaf parsley leaves 

Shaved parmesan cheese, to serve 

METHOD 

Step 1 

Cook pasta in a large saucepan of boiling water, following packet directions, until just tender. 

Step 2 

Meanwhile, spray a large, non-stick frying pan with oil. Heat over medium heat. Add onion, garlic and bacon. Cook for 3 to 4 minutes or 

until onion has softened. Add mushroom. Cook for 2 to 3 minutes or until just tender. Add wine. Bring to the boil. Reduce heat to mediumlow. 

Add cream. Stir until smooth. Simmer for 2 to 3 minutes or until heated through. 

Step 3 

Drain pasta. Return to saucepan over low heat. Add mushroom mixture and parsley. Cook, stirring, for 1 to 2 minutes or until heated 

through. Spoon into bowls. Top with parmesan. Serve. 







CHOLESTEROL 27mg

SPICY 

PORK 

BULGOGI 

SERVES 4 

 

 

 

 

 

 

 

 

 

 

 

 

2 teaspoons rice wine vinegar 

1 teaspoon brown sugar 

1 large garlic clove, crushed 

1/2 teaspoon dried red chilli flakes 

1 1/2 tablespoons salt-reduced soy sauce 

1 tablespoon sesame oil 

500g pork fillet, thinly sliced 

200g green round beans, halved lengthways 

2 carrots, cut into matchsticks 

130g (2 cups) bean sprouts, trimmed 

2 teaspoons lightly toasted sesame seeds 

2 cups steamed brown rice, to serve 

METHOD 

Step 1 Combine vinegar, sugar, garlic, chilli flakes, 1 tablespoon of soy sauce and 2 teaspoons of sesame oil in a glass bowl. Add the 

pork and stir to coat. Cover and place in the fridge for 2-3 hours to marinate. 

Step 2 Cook the green beans in a large saucepan of boiling water over high heat for 1-2 minutes or until tender crisp, adding the carrot 

in the last 30 seconds of cooking. Refresh under cold running water. Drain. Transfer to a large bowl. 

Step 3 Add the bean sprouts, remaining soy sauce, remaining sesame oil and half the sesame seeds to the green bean mixture. Toss to 

combine. 

Step 4 Heat a barbecue flat plate or frying pan on high. Cook the pork, turning, for 2-3 minutes or until golden and just cooked. Divide 

green bean mixture among bowls. Top with the pork and remaining sesame seeds. Serve with the rice. 



FAT TOTAL 9g 



PROTEIN 35.0g 


SODIUM 0g

LOW-FAT 

MOUSSAKA 

ROLLS 

SERVES 4 

 

 

 

 

 

 

 

 

 

 

 

 

1 large (800g) eggplant, cut lengthways into 5mm-thick slices 

Olive oil cooking spray 

2 teaspoons lemon juice 

350g fresh reduced-fat ricotta cheese 

1 green onion, thinly sliced 

1 garlic clove, crushed 

1/4 cup flat-leaf parsley leaves, chopped 

1 teaspoon fresh oregano leaves, chopped 

1/4 teaspoon ground nutmeg 

1 1/2 cups tomato passata 

3/4 cup grated reduced-fat cheddar cheese 

Salad leaves, to serve 

METHOD 

Step 1 

Preheat oven to 180°C/160°C fan-forced. Grease a 5cm-deep, 20cm (base) square baking dish. Lightly spray eggplant with oil. Season 

with salt and pepper. Heat a frying pan over medium-high heat. Cook eggplant, in batches, for 3 minutes on each side or until golden. 

Transfer to a baking tray. Drizzle eggplant with lemon juice. Reserve 12 slices of eggplant. Chop remaining eggplant. 

Step 2 

Combine ricotta, chopped eggplant, onion, garlic, parsley, oregano and nutmeg in a bowl. Season with salt and pepper. Place 1 eggplant 

slice on a flat surface. Top with 2 tablespoons of ricotta mixture. Roll up firmly to enclose filling. Place, seam-side down, in prepared 

dish. Repeat with remaining eggplant slices and ricotta. 

Step 3 

Pour passata over eggplant rolls. Sprinkle with cheese. Bake for 30 to 35 minutes or until golden. Stand for 5 minutes. Serve. 






CHOLESTEROL 60.0mg

MIXED POTATO 

SALAD WITH 

PICKLED ONION 

DRESSING 

 

 

 

 

 

 

 

 

 

 

1.2kg baby chat potatoes, halved 

20g butter, chopped 

60ml (1/4 cup) extra virgin olive oil 

400g slender sweet potato, cut into 5mm-thick rounds 

1 small red onion, thinly sliced into rounds 

1 tablespoon white balsamic vinegar 

1 tablespoon lemon juice 

1 teaspoon caster sugar 

220g fresh peas or frozen peas, blanched 

100g smooth feta, crumbled 

METHOD 

Step 1 

Preheat the oven to 220C/200C fan forced and line 2 large baking trays with baking paper. 

Step 2 

Place the potato in a saucepan. Cover with cold water and bring to the boil over medium-high heat. Simmer for 6 minutes or until just tender. 

Drain and refresh under cold running water. 

Step 3 

Spread the potato over 1 prepared tray. Sprinkle with the butter and drizzle with 1 tbs oil. Season. Spread the sweet potato over the remaining 

tray. Drizzle with 1 tbs oil. Season. Roast the sweet potato on the top shelf of the oven, turning halfway, for 20 minutes or until tender, and the 

potato on the middle shelf of the oven, turning halfway, for 25-30 minutes or until golden. 

Step 4 

Meanwhile, place the onion in a heatproof bowl and cover with boiling water. Stand for 3 minutes. Drain. Refresh under cold running water. 

Whisk the vinegar, lemon juice, sugar and remaining oil in a large bowl and season. Add the red onion and set aside for 10 minutes to macerate.

QUINOA 

SALAD WITH 

ASPARAGUS 

AND FETA 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

500ml (2 cups) water 

150g (1 cup) quinoa, rinsed, drained 


2 bunches asparagus, woody ends trimmed, cut into 4cm lengths 

1 large red capsicum, halved, seeded, coarsely chopped 

75g (1/2 cup) crumbled low-fat feta 

40g (1/4 cup) sunflower seed kernels 

4 shallots, trimmed, thinly sliced 

2 tablespoons chopped fresh continental parsley 

1 1/2 tablespoons fresh lemon juice 



1 teaspoon sweet paprika 

100g baby rocket leaves 

METHOD 

Step 1 

Combine water and quinoa in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and 

simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool. 

Step 2 

Meanwhile, preheat a large chargrill on high. Spray lightly with oil. Cook the asparagus for 2-3 minutes or until tender crisp. 

Add the asparagus, capsicum, feta, sunflower seed kernels, shallot and parsley to the quinoa.

PORK 

WITH 

ASIAN SLAW 

SERVES 6 

 

 

 

 

 

 

 

 

 

 

 

 

 


500g lean pork loin medallion steaks 

1 large carrot, peeled, cut into thin matchsticks 

1 small red onion, halved, thinly sliced 

100g bean sprouts, trimmed 

100g snow peas, thinly sliced lengthways 

1/2 small wombok (Chinese cabbage), finely shredded 

1 cup chopped fresh coriander 

1 tablespoon finely shredded fresh ginger 

3 teaspoons sesame oil 

3 teaspoons salt-reduced soy sauce 


1 garlic clove, crushed 

METHOD 

Step 1 

Heat a large frying pan over medium-high heat. Spray with oil. Cook the pork for 2-3 minutes each side or until golden and 

just cooked through. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Thinly slice across the grain. 

Step 2 

Meanwhile, combine the carrot, onion, bean sprouts, snow peas, wombok, coriander and ginger in a large bowl. 

Step 3 

To make the dressing, whisk the oil, soy sauce, honey and garlic in a small jug. Add the pork to the salad. Drizzle over the 

dressing and toss to combine.

BANANA, OAT 

CHOCOLATE 

BARS 

 

 

 

 

 

 

 

 

 

 

230g (2 1/2 cups) rolled oats 

80g (1/2 cup) natural seed mix with pine nuts 

50g (1/3 cup) dried cranberries 

1 tablespoon linseeds 

1/2 teaspoon ground cinnamon 

60g (1/4 cup) coconut oil 

100g (1/4 cup) rice malt syrup 

2 (about 350g) ripe bananas, mashed 

1 egg 

45g Well Naturally No Added Sugar. Dark Chocolate bar, melted 

METHOD 

Step 1 

Preheat the oven to 180°C/160°C fan forced. Line a 16 x 26cm slice pan with baking paper, allowing the sides to overhang. Combine the oats, seed mix, cranberries, linseeds 

and cinnamon in a large bowl and make a well in the centre. 

Step 2 

Combine the coconut oil and rice malt syrup in a microwave-safe jug. Microwave on Medium for 1 minute or until melted and smooth. Cool for 2 minutes. 

Step 3 

Add coconut oil mixture, banana and egg to the well. Stir until just combined. Spread over prepared pan. Bake for 35 minutes or until firm to touch. Cool in pan for 10 

minutes. Transfer to a wire rack to cool completely. 

Step 4 

Cut into 16 triangles. Drizzle with the melted chocolate and set aside to set. Store in an airtight container in the fridge for up to 5 days. 


ENERGY 300kj 

FAT TOTAL 10g 

CARBOHYDRATE TOTAL 19g 




PROTEIN 4g 


SODIUM 0mg

BANANA SPLIT 

ICE CREAM 

SANDWICHES 

MAKES 10 

 

 

 

 

 

 

 

 

 

1.8L ctn Light & Creamy Classic Vanilla ice-cream 

2 small ripe bananas 

1 tbs lemon juice 

1/2 tsp vanilla bean paste 

200g pkt Weight Watchers Milk Chocolate Biscuits 

1 1/2 tbs rice malt syrup 

1 1/2 tsp raw cacao powder, sifted 

2 tbs flaked almonds, toasted 

10 cherries, to serve 

METHOD 

Step 1 Grease a 16 x 26cm (base measurement) slice pan. Line with baking paper, allowing sides to overhang. Place the ice-cream in a 

large bowl. Set aside for 10 minutes to soften. 

Step 2 Meanwhile, place the bananas, lemon juice and vanilla bean paste in a small bowl. Use a fork to mash until almost smooth. 

Step 3 Fold through ice-cream. Spread into prepared pan and cover with plastic wrap. Freeze for 8 hours or overnight until firm. 

Step 4 Line a baking tray with baking paper. Place 10 biscuits, chocolate side up, on prepared tray. Remove ice-cream from pan and 

place on a clean chopping board. Working quickly, use a 5cm round cutter to cut 10 discs from ice-cream slab. Place 1 ice-cream disc on 

each biscuit. Top with another biscuit, chocolate side down, and gently press to seal. Place in the freezer for 4 hours or until firm. 

Step 5 Meanwhile, to make chocolate sauce, place rice malt syrup and cacao powder in a bowl. Stir until smooth and combined. 6 Top 

each ice-cream sandwich with a spoonful of chocolate sauce. Sprinkle with toasted almonds and top with a cherry. 





PROTEIN 2.20g 


SODIUM 77.00g

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