Equal Easter Cookbook

Easter Kitchen

Contents3 Equal At A Glance

Recipes4 Chocolate Carrot Cupcakes

6 Hot Cross Buns

8 Chocolate Mousse Eggs

10 Easter-tini Cocktails

11 Easter Pancakes

12 Bird’s Nest Cookies

13 Salted Chocolate and Peanut Slice

14 Hazelnut Raspberry Torte with Chocolate Ganache

16 New York Cheesecake

18 Walnut Carrot Cake with Cream Cheese Frosting

Equal at a Glance

For more information on our current range, please visit:

www.equalchoice.com.au/products

Cooking with EqualEqual is a great option for those looking for guilt-free ways to indulge in sweet treats and dessert favourites. In cooking, it is important to remember that Equal doesn’t always behave exactly like sugar. Equal works best in recipes that don’t require high temperature or prolonged cooking times. Equal does not brown, caramelise or act as a raising agent like sugar and therefore, works best in recipes where its main purpose is to provide sweetness such as cheesecakes, mousses, parfaits and slices. To make this easier, we’ve provided a selection of specially developed recipes using Equal to start you on your low calorie cooking journey.

Chef ’s Tip

BakingTip

● Use milk to glaze the tops of cakes or muffins which require browning

● Substitute plain flour for self-raising flour when using Equal

● When creating a batter, mix eggs, milk and other liquids together, then add the Equal in last to avoid separation of the mixture.

● Equal can also be used to reduce calories in savory recipes and works well in marinades, glazes and dressings.

About UsAs Australia’s No. 1 low calorie sweetener, Equal knows the importance of providing a great sweet tasting solution for our customers, and we believe you can enjoy all the sweet things in life...without all the calories, of course!For over 30 years, Equal has proudly been a part of “sweet moments” around the world, with millions of people enjoying the sweet taste of Equal in the familiar blue pack to sweeten their favourite drinks, fruits, cereals and recipes. Equal has now expanded its portfolio to include a low calorie sweetener which can be used in caking, baking and dessert making!

Equal ProductsWe aim to provide customers with choice and convenience with our range of low calorie sweeteners including tablets, sachets and now the return of Equal Spoonful in an easy-pour jar, making it even easier to use Equal in place of sugar, whatever the occasion.

1 tsp of Equal Spoonful

1 tsp of sugar

1 TBS of Equal Spoonful

1 TBS of sugar

1 cup of Equal

Spoonful

1 cup of sugar

*This product is much lighter in weight than sugar. Be mindful that it does not measure gram for gram, please check measurements when substituting Equal for sugar in recipes.

One cup of Equal Spoonful is equal to one cup of sugar

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Chocolate Carrot Cupcakes

1. Line a large plate with baking paper. Put white chocolate and oil in a large bowl set over a saucepan of simmering water, Stir until melted. Remove pan from heat, then remove bowl from pan. Stir in oil and add a drop or two of food colouring to tint orange. Dip strawberries into chocolate to coat, keeping green tops clean. Arrange on a tray and refrigerate for 30 minutes.

2. Meanwhile, line holes of a 12-hole 1/3 cup capacity muffin tray with paper cases, or arrange 12 free standing paper cases on an oven tray.

3. Preheat oven to 180°C. Put carrot, butter and yogurt into the bowl of a food processor or blender and process until pureed. Transfer to a large bowl and whisk in eggs and Equal. Sift in flour, cocoa and baking powder and stir to combine, then stir in chocolate bits. Spoon evenly into prepared holes.

4. Bake for 18-20 minutes or until firm to touch. Cool cakes in tin for 5 minutes before transferring to a wire rack to cool completely.

5. To make frosting, put cream cheese, cocoa and equal into a medium bowl and mix until well combined and smooth. Spoon or pipe a dollop of frosting ontop of each cooled cake. Dust with extra cocoa. Decorate with strawberry carrots.

Prep: 15 mins | Cooking: 25 mins | Serves: 12

Cupcakes100g white chocolate melts1 tsp vegetable oilorange food colouring gel, to tint12 strawberries2 small carrots, trimmed, roughly sliced (200g) 80g butter, melted½ cup natural sweet Greek-style yogurt3 eggs½ cup Equal Spoonful (or 10 Equal NEXT sachets)1 cup self-raising flour ¼ cup Dutch cocoa powder½ tsp baking powder2 Tbsp white chocolate bits2 Tbsp dark chocolate bitsExtra cocoa powder to dust

Frosting140g tub spreadable cream cheese1 Tbsp dutch cocoa powder 2 Equal NEXT sachets (or 1 Tbsp Equal Spoonful)

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Hot Cross Buns

150ml milk, warmed7g sachet dried yeast1 ½ cups plain flour1 ½ tsp ground cinnamon1 ½ tsp mixed spice½ cup Equal Spoonful (or 10 Equal NEXT Sachets)60g unsalted butter, melted¾ cup sultanasextra 2 Tbsp plain flourextra 2 Equal NEXT sachets (or 1Tbsp Equal Spoonful)Extra butter, to serve

1. Line an oven tray with baking paper.

2. Combine milk and yeast in a small jug. Set aside for 5 minutes.

3. Sift flour and spices into a second large bowl and add yeast mixture, Equal, butter and sultanas. Stir with a wooden spoon until just combined. Cover with plastic wrap and set aside for 1 ½ hours. Turn out onto a clean dry surface and knead for 5 minutes until a smooth soft dough forms. Shape into a ball and divide mixture into 12 equal portions. Shape each portion into a ball and place on prepared tray, side by side, four rows by three. Cover loosely with plastic wrap and set aside for 50 minutes.

4. Preheat oven to 200ºC. Combine extra flour and 2 ½ Tbsp water in a small bowl to make a thick paste. Spoon into a piping bag or zip-lock bag and a snip a small tip. Pipe mixture onto dough to form crosses. Bake for 15-20 minutes or until lightly browned.

5. Meanwhile, combine extra NEXT sachets and 1 tsp water in a small bowl. Brush over hot buns. Serve warm or at room temperature with extra butter.

Cooks tip: for best results, eat on the day baked.

Prep: 15 mins plus 2 hours and 25 mins resting time | Cooking: 15 mins | Serves: 12

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Chocolate Mousse Eggs

100g 70% cocoa dark chocolate, chopped ¼ cup Equal Spoonful (or 6 Equal NEXT sachets)1 Tbsp Dutch cocoa powder1 Tbsp milk½ cup thickened cream½ cup natural and sweet Greek-style yoghurt9 x 17g medium hollow easter eggs, tops removed and reserved

1. Put chocolate into a large heatproof bowl over a saucepan of simmering water. Stir occasionally until almost smooth, then set aside to cool to room temperature.

2. Meanwhile, put Equal, cocoa and milk into a large bowl and mix to form a paste. Add cream and yoghurt, then beat with electric hand beaters until soft peaks form.

3. Fold a large spoonful of the yoghurt to the cooled chocolate, then take this chocolate mixture and combine with the remaining yoghurt mix. Beat using electric beaters until soft peaks form.

4. Immediately spoon mousse into a piping bag or snap-lock bag and pipe into chocolate eggs. Refrigerate for 4 hours or overnight. Serve topped with reserved free-range egg tops.

Prep: 15 mins plus overnight chilling time | Cooking: 15 mins | Serves: 9

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Easter PancakesPrep: 5 mins | Cooking: 5 mins | Serves: 2 Prep: 15 mins | Cooking: 25 mins | Serves: 6 pancakes

Easter-tini Cocktails

2 Tbsp thickened cream6 solid mini chocolate easter eggs (50g)2 tsp Dutch cocoa powder1 Tbsp milk50ml vodka20ml butterscotch schnapps2 Equal NEXT sachets (or 1 Tbsp Equal Spoonful)Plus extra 4 solid mini chocolate easter eggs, to garnish

1 ½ cups milk1 egg2 tsp vanilla extract2 cups self-raising flour¼ tsp bicarbonate of soda½ cup Equal Spoonful (or 10 Equal NEXT sachets)25g butter, melted¼ cup jam or hazelnut spread*Fresh fruit, to decorate

*Equal has lower calorie spread options on our website.

1. Put cream and eggs into a small micro-wave safe bowl. Microwave on high 100% for 30 seconds. Stir and microwave again for 30 seconds or until chocolate has melted. Set aside for 5 minutes.

2. Meanwhile, put powder on a saucer. Dip a finger into water and run finger around the rim of a martini glass. Dip rim in powder. Use a small sharp knife to make a slit in one side of each extra egg. Push eggs onto glass rims.

3. Put ice-cubes into a cocktail shaker. Add milk, vodka, schnapps, Equal and cooled chocolate cream mixture. Shake well, then pour into martini glasses.

1. Whisk milk, egg and vanilla together in a jug. Sift flour and bicarbonate of soda into a bowl. Stir in Equal. Make a well in centre. Add milk mixture. Whisk until just combined.

2. Heat a large non-stick frying pan over medium heat. Brush pan with a little butter. Pour a heaped 1/3 cup of batter pan and spread batter quickly using the back of a teaspoon to create an egg shape. Cook for 2 minutes or until bubbles appear on surface. Flip and cook for a further 2 minutes or until lightly browned and cooked through. Transfer to a plate. Repeat with remaining mixture, brushing pan with a little butter in between batches.

3. Spread pancakes with chocolate spread or jam. Decorate with fresh fruits. Serve.

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Salted Chocolate & Peanut Slice

Prep: 15 mins | Cooking: 12 mins | Serves: 16 cookies Prep: 15 mins | Cooking: 25 mins | Serves: 12 squares

Bird’s Nest Cookies

100g unsalted butter, melted1 egg1 tsp vanilla extract1 cups rolled oats cup Equal Spoonful (or 14 Equal NEXT sachets) cup self-raising flour 1 Tbsp Dutch cocoa powder1 tsp ground cinnamon¼ tsp bicarbonate of soda½ cup sultanas Mini chocolate speckled easter eggs or fresh berries, to decorate

½ cup Equal Spoonful1 cup of extra virgin coconut oil1 cup of raw cacao1 tbsp rice malt syrup1 ½ cups raw cashews, soaked in water overnight1 tsp organic vanilla essence1 tsp Equal Spoonful ¾ cup crunchy peanut butter 1 generous pinch of sea salt (to top with)

1. Preheat oven to 200ºC. Line an oven tray with baking paper.Put butter, egg and vanilla in a large bowl and stir until combined. Stir in rolled oats, Equal, cinnamon.

2. In a separate large bowl, combine oats, Equal, flour, cocoa, cinnamon, baking soda and sultanas. Add butter mixture and stir to form a crumbly dough.

3. Roll tablespoonfuls of mixture into balls and place them on prepared tray about 3cm apart. Push down slightly to flatten. Make an indent in the centre of each using your finger.

4. Bake for 12 minutes or until firm to touch and lightly golden. Cool on trays. Fill indents with chocolate eggs or fresh fruit to decorate.

1. In a small saucepan, gently melt the Equal, coconut oil, raw cacao and rice malt syrup over a low heat, stirring until smooth. Take off the heat and pour half of the mixture into a small baking dish or container lined with baking paper (1L oblong container). Place in the freezer and allow to set for at least 10 minutes. Set the remaining half mixture aside.

2. Then, blitz the cashews, vanilla & Equal in a food processor until a smooth paste forms. Remove chocolate layer out of the freezer and spread nut mixture over the chocolate base. Place back into the freezer.

3. Wipe the food processor clean and then blitz the peanut butter until soft and easy to spread. Remove chocolate and nut layers out of the freezer and spread peanut butter over the nut layer and place back in the freezer, for around 10 minutes.

4. Pour the remaining chocolate mixture over the top of the layers and place in the fridge to set for at least 4 hours.

5. Slice into rectangles, dust with extra cacao and sea salt. Store in an airtight container in the fridge.

As seen at the Sydney Royal Easter Show

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1. Preheat oven to 160°C. Grease two 20cm round cake tins with cooking oil spray and line base and sides with baking paper.

2. Combine Equal Spoonful and milk in a medium bowl and set aside. Put eggs in the bowl of an electric mixer and beat on high, using paddle attachment, for 2 minutes or until very light and foamy. Add Equal mixture and beat for a further 1 minute or until creamy and slightly thickened.

3. Sift in flour, cocoa, baking powder and bicarbonate of soda. Add hazelnut meal, vanilla and butter, and use a wooden spoon to gently fold in until combined. Spoon mixture evenly into prepared tins.

4. Bake for 30 minutes or until cooked when tested with a skewer. Set aside for 5 minutes before turning out onto a wire rack to cool completely.

5. Meanwhile, to make chocolate ganache, put chocolate and 2 Tbsp of the cream in a medium heatproof bowl over a small saucepan of simmering water and stir until chocolate has melted and mixture is smooth. Remove from heat and set aside to cool to room temperature. Put remaining cream in the bowl of an electric mixer and beat on high, using whisk attachment, until firm peaks form. Set aside. Combine jam and water in a small bowl until smooth, and set aside.

6. Put 1 cake on a serving plate and top with whipped cream. Drizzle with jam mixture and scatter over ½ of the raspberries. Sandwich with remaining cake. Spread chocolate ganache over top of cake. Garnish with hazelnuts and remaining berries. Serve.


Cooking oil spray, to grease2 cups Equal Spoonful¼ cup milk6 eggs1 cup self-raising flour1 Tbsp cocoa powder1 tsp baking powder1 tsp bicarbonate of soda1½ cups (150g) hazelnut meal2 tsp vanilla extract100g unsalted butter, melted75g dark chocolate300ml thickened cream1 Tbsp raspberry jam3 tsp water250g fresh raspberries¼ cup hazelnuts

Hazelnut Raspberry Torte

with Chocolate Ganache


14 15

New York Cheesecake

1. Preheat oven to 160ºC. Grease the base and sides of a 20cm round spring-form pan and line the base and sides with baking paper. To make the crust, combine wafer crumbs, butter and Equal in a large bowl. Press mixture into the base of prepared tin and smooth surface. Bake for 8 minutes. Set aside to cool on a wire rack whilst preparing cheesecake filling.

2. To make filling, put cream cheese and Equal into a large bowl and beat with an electric mixer on high speed until smooth and fluffy. Add eggs, egg whites and cornflour and beat again until well combined. Add sour cream and vanilla and gently fold to combine. Spoon mixture on top of cooled wafer base and smooth surface. Transfer cake to an oven tray.

3. Bake for 45 minutes or until centre of cake is almost set. Remove cheesecake from oven and set aside to cool to room temperature on a wire rack. Cover and refrigerate for 2 hours or overnight to chill.

4. To make sauce, put raspberries, juice and Equal into a blender or food processor and pulse until smooth. Strain through a fine sieve into a small bowl. Refrigerate until ready to serve.

5 Use a spatula to loosen cake edges from pan and remove cake from tin. Transfer to a serving plate. Top with berries and dust with a little Equal. Serve raspberry sauce on the side to drizzle as desired.


½ 125g punnet blueberries ½ 250g punnet strawberries, quartered½ 125g punnet raspberriesEqual Spoonful, to dust

Crust40g natural vanilla ice-cream wafers, made into crumbs80g butter, melted2 Tbsp Equal Spoonful

Filling3 x 250g blocks cream cheese¾ cup Equal Spoonful2 eggs2 egg whites2 Tbsp cornflour1 cup light sour cream1 tsp vanilla extract

Raspberry Sauce1 cup frozen raspberries, thawed1 Tbsp lemon juice¼ cup Equal Spoonful


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Walnut Carrot Cake with Cream Cheese Frosting

Cooking oil spray, to grease3 cups coarsely grated carrot, firmly packed2 cups Equal Spoonful ¾ cup extra virgin olive oil3 eggs, separated¾ cup milk1 Tbsp golden syrup2 cups plain flour1 ½ tsp baking powder1 tsp bicarbonate of soda1 tsp ground cinnamon1 tsp ground nutmeg1 tsp mixed spice½ cup walnuts, finely chopped½ cup sultanas, roughly chopped

Cream Cheese Frosting1 Tbsp milk¼ cup Equal Spoonful250g block cream cheese, chopped1 tsp vanilla extractExtra 1¼ cups finely chopped walnuts, to decorate

1. Preheat oven to 160°C. Grease a 20cm round cake tin with cooking oil spray and line base and sides with baking paper.

2. Put carrot, Equal Spoonful, oil, egg yolks, milk and golden syrup in a large bowl. Mix with a spatula until combined.

3. In a separate large bowl, sift flour, baking powder, bicarbonate of soda and spices. Make a well in the centre and pour in carrot mixture. Gently stir until well combined, then stir in walnuts and sultanas. Put eggwhites in a large bowl and beat until stiff peaks form, then fold into batter in 2 batches.

4. Spoon batter into prepared tin. Bake for 1 hour 5 minutes or until cooked when tested with a skewer. Cool in tin for 5 minutes, then turn out onto a wire rack to cool completely.

5. Meanwhile, to make the frosting, put milk and Equal Spoonful in a small bowl and mix until well combined. Put cream cheese in the bowl of an electric mixer and beat on high, using paddle attachment, until light and fluffy. Add Equal mixture and vanilla and beat on low until combined, then increase speed to high and beat until fluffy.

6. Spoon icing on cake and spread to coat top. Decorate with extra walnuts. Serve.

Cooks tip: You will need about 4 large peeled carrots to make 3 cups of grated carrot.


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EQUAL. Australia’s number one sweetener. GET SWEET SMART. FOR MORE INFORMATION ON OUR PRODUCTS AND RECIPES

VISIT OUR WEBSITE AT WWW.EQUALCHOICE.COM.AU.

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Equal Easter Cookbook