Natvia Sugar Free Chocolate Brownie Caramel Hearts




  • ‘Wow’ 90g packet Sugar Free (stevia) chewy caramels chopped into thirds
  • 180g good quality dark chocolate, chopped
  • 150 g butter chopped
  • 2 tblsp NATVIA
  • 2 tblsp Vitarium Drinking Chocolate
  • 2 eggs lightly, beaten
  • 1 1/4 cups plain flour
  • 2 tblsp cocoa
  • 5 x 4 (50g) Sweet William no added sugar low carb chocolate or 200g sugar free chocolate of your choice


1. Pre-heat oven to 180 degrees celsius/ 160 degrees fan forced.

2. Grease an 18 cm x 28 cm rectangular slice pan.

3. Line base and sides with baking paper allowing a 2 cm overhang.

4. Place butter and dark chocolate in medium saucepan over low heat. Cook, stirring until smooth. Remove from heat and stir in Natvia and Vitarium Drinking Chocolate. Set aside for 5 minutes.

5. Lightly beat eggs into chocolate mixture until combined. Add sifted flour and cocoa. Whisk to combine. Fold in chopped chewy caramels and sugar free chocolate.

6. Spread mixture into prepared pan. Bake 20 minutes or until tops are firm to touch.

7. Set aside to cool completely. Using a 5 cm heart shaped cutter cut brownie shapes. Serve with dusted cocoa.


Inspired from Feb 2010 page 8 Super Food Ideas Magazine.


Curried Drumstick with Rice and Peas


So, I had some drumsticks and although it is not my favourite part of the chicken, Indeed an easy and tasty meal out of them. Hence, the curry. Easy! You will have dinner on the table in no time with no fuss!


  • 8 chicken drumsticks (alternatively you can use thigh cutlets, skin on)
  • 1 – 2 tablespoons Keens Curry Powder
  • 1 Litre chicken stock
  • 1 onion finely chopped
  • 1 1/2 cups basmati rice
  • 1 1/2 cups frozen peas
  • 2 teaspoons vegetable oil


1. Pre-heat oven to 180 degrees.

2. Heat 1 tsp oil in a deep pan on medium heat and brown off the chicken so that all the skin is golden. This should take about 10 minutes. Set aside.

3. Add remaining oil and onion and cook until starting to soften, add curry powder and rice stirring for about 2  minutes then add chicken stock,  chicken and peas.

4. Cover pan and place in oven for 20 -30 minutes or until rice is set. ( you don’t need to do any stirring whilst the food is in the oven until serving).

Natvia Chocolate Flourless Cake



  • 2 tblsp VITARIUM Chocolate flavour
  • 150ml melted butter
  • 1/4 cup cocoa powder
  • 1/2 cup boiling water
  • 2 tsp Vanilla Extract
  • 150g Almond Meal
  • 3/4 Natvia (natural sugar substitute)
  • 3 eggs at room temperature
  • 1 tsp baking soda


1. Grease 9 inch spring form pan and line base with baking paper. Pre-heat oven to 180 degrees celsius.

2. Beat Natvia and eggs until pale in colour. Stir in butter, vanilla, almond meal , water,  Vitarium Chocolate, sifted cocoa, and baking soda. Beat at lowest speed until batter is all mixed in properly.

3. Pour batter into pre-lined tin. Bake for 45 mins until sides are set and top looks slightly moist.

4. Cool for 15 minutes in tin then place on wire cooling rack.

5. Decorate with dusted cocoa or melt some sugar free chocolate and drizzle on top.

Note: Cake best served on the day as it is light and airy, but can be stored in storage container for 2 days if you wish. Enjoy!

Natvia Little Almond and Chocolate Cookies



  • 1+ 1/4 cups Almond Meal
  • 1 cup Brown Rice Flour
  • 1/2 cup NATVIA (natural sugar substitute)
  • 1 tsp Vanilla Extract
  • 1 egg
  • 1/4 tsp baking soda
  • 100g sugarless Chocolate chopped (you can use 70% dark Chocolate instead)
  • 1/4 apple puree
  • 1/4 cup melted butter, cooled


1. Pre-heat oven to 170 degrees celsius and line 2 baking trays with baking paper.

2. Combine butter and Natvia sugar in a bowl. Use a whisk to lightly whisk eggs.

3. Add vanilla extract, and apple puree. Stir in almond meal, brown rice flour and chopped chocolate.

4. Spoon 1 tsp of mixture then roll into a ball. Flatten the top slightly with a fork. Repeat process with the rest of the dough.

5. Bake for 15 minutes until golden.


Greek Beef Skewers with Rice



  • 600g lean beef
  • 1 tablespoon oregano
  • 1 tablespoon paprika
  • 1 lemon juiced
  • 1/2 tablespoon salt
  • 2 tablespoon olive oil
  • 2 tablespoons chopped parsley 1 cup rice


1. Cut beef into 4 cm pieces.

2. In a bowl add all the 1/2 juiced lemon, paprika, salt, 1 tablespoon olive oil, oregano and add the meat. Mix well.

3. Marinate for 15 minutes in the fridge or overnight if time allows.

4. Spray a non stick pan on medium heat with olive oil spray and cook meat to your liking.

5. In the meantime cook 1 cup of rice in a small saucepan using the absorption method.

6. Rinse 1 can of cannellini beans and the remaining lemon juice, olive oil, and chopped parsley to the cooked rice.

7. Serve the beef skewers on the cannellini rice.

A light, easy and enjoyable meal that can also be enjoyed served with salad, grilled pitta, houmous and tzatziki. Yummmo! Enjoy!

Koulourakia Greek Easter Biscuits with Natvia



  • 3 eggs separated
  • 2 tsp vanilla extract
  • 1 tsp MAHLEPI (found in Deli. Substitute will all spice if you wish)
  • 125g butter softened
  • 1/2 cup sugar (I used NATVIA, the natural sugar substitute)
  • 150ml Light cream
  • 5 cups self raising flour 1 egg lightly whisked to brush on top
  • 1/4 cup oil for greasing the hands


1. Pre-heat oven to 180 degrees celsius.

2. Beat sugar and butter until starting to change colour, pale looking.

3. Whisk egg yolks in a seperate bowl until starting to change colour and egg whites in a seperate bowl until soft peaks are formed.

4. In a large bowl add the beaten sugar and butter with egg yolks, vanilla extract and cream. Stir. Add MAHLEPI spice, and sifted flour to the bowl. Stir.

5. Add the egg whites half first, folding into mixture then add other half, folding again. The mixture will be really soft.

6. Wipe your hand with oil and grap 1 tblsp of mixture.

7. Roll into a log 1 cm thick roughly. Find the middle then let each side hang vertically. Fold one side over the other until you have a plait. The thinner the platt the crispier the biscuits. The bigger and thicker the softer. Personally I prefer them crispier. Brush with beaten egg and place in oven for 20-30 minutes until golden brown.

Cook in batches, 2 trays in the oven at a time for even heat distribution. Enjoy!

Baked Chicken Nuggets


A healthy alternative to fast food nuggets, the taste? Thumbs up from the kids.


  • 500g chicken ( I used organic chicken breast)
  • 1 tblsp smoked paprika
  • 1 cup thick yoghurt
  • 2 cups panko breadcrumbs
  • Seasoning (try YIAH spices)


1. Pre-heat oven to 200 degrees.

2. Line 2 baking trays with baking paper and spray with light olive oil.

3. Cut the chicken into half palm size pieces.

4. Prepare a bowl with the paprika, yoghurt and seasoning. Prepare another bowl with the panko breadcrumbs.

5. Dip the chicken in the yoghurt, shake of excess and coat in the panko breadcrumbs.Place on the baking tray.

6. Lightly spray with oil and bake for about 30 minutes in a pre-heated 190 degree celsius oven or until golden.

Serve with your favourite veggies and/or salad.

Sugar free Natvia Rizogalo Rice Pudding



  • 1 cup rice ( I used shortgrain but arborio and basmati work just as well)
  • 1 litre milk
  • 1 tsp vanilla bean paste or good quality vanilla
  • 300 ml thickened cream (full cream)
  • 3/4 cup Natvia


1. On low heat in a medium saucepan heat the milk then add Natvia and rice. Stir occassionally for 20 minutes.

2. Add vanilla and cream. Stir occassionally for another 20 minutes. You will see the milk starting to become a little thicker yet slightly still runny and the rice will be cooked.

3. Pour into desired glasses. Wrap with cling wrap pressing on top. Serve when cool. At least 4 hours.

I like to serve mine with a good dusting of cinnamon. Enjoy:)

Chicken Satay Skewers and Basmati Rice with Sugar Free Natvia


Follow this recipe for a yummy chicken satay dinner.


Satay Dressing:

  • 1 sml can Ayam Light Coconut Cream
  • 1/2 tablespoon NATVIA
  • 2 red chilli’s (unseeded if you want less heat)
  • 1/2 tablespoon grated ginger
  • 1 tblsp chopped lemongrass
  • 1 lime juiced
  • 1/2  tbslp fish sauce
  • 2 tblsp soy sauce
  • 1 tsp tamarind paste (available in Asian section of supermarkets)
  • 2 cloves garlic
  • 1/3 cup salted peanuts


1. In a a food processor add all ingredients except for coconut cream and NATVIA.

2. When blended add ingredients in a small saucepan on low heat, stirring 2 minutes or until aromatic. Add NATVIA sugar, stir for 1 minute then add the coconut cream.

3. Bring to a low simmer stirring occasionally for a few minutes and its done! You can use this dressing on your salads, fish, meats and poultry or vegetables.

In this recipe I served mine with Basmati rice, snow peas, carrots and toasted peanuts.

This is what I used:

  • 150 g snow peas, cleaned
  • 2 carrots sliced
  • 1/3 cup water

I used a pan sprayed with rice bran oil then added the carrots, tossed for 2 minutes, added the water until almost evaporated then added the snow peas tossing for a further 2 minutes then removed from heat and set aside.



  • 1 cup basmati rice
  • 2 cups water
  • Cook using the absorption method.


In a pan on medium heat toss 1/3 cup unsalted peanuts until oils start to release and peanuts brown. Remove from heat.


1. Pre-soak skewers in water for 30 minutes to avoid burning whilst cooking.

2. I used 600g Organic skin free chicken breast and sliced each piece vertically about 3 -4 cm wide. You should get about 4 pieces roughly from each chicken breast. Place each piece on skewers and on a medium heat spray pan with rice bran oil and cook chicken until browned on each side.

3. To plate up grab a large platter and line 3/4 of it with Basmati rice. Place the veggies on the remaining side and place the chicken skewers on the rice. Drizzle the chicken with the Satay Dressing and add the remaining Satay dressing in a small serving bowl for each person to add their own.

4. Sprinkle the chicken and vegetables with the roasted peanuts, if you like add some finely chopped coriander on top as well. Sit down and ENJOY!

Natvia “trifle”



  • 1 sachet strawberry flavour aeroplane jelly LITE (PREPARE THE JELLY AS PER INSTRUCTIONS)
  • 1 tblsp NATVIA
  • 1 punnet strawberries halved then quartered
  • 3 x Rowie’s Cakes Chocolate Raspberry Cookies (found in the gluten free section in Woolworth’s supermarkets) (You can use any crumbly biscuit such as choc ripple if you like, I used Rowies as it has 3.2 grams of sugar and is thick and crumbly).
  • 250ml tub Philadelphia cream for desserts.

Note: You will need 3x 1 cup capacity glasses.


1. Add the NATVIA to the cream and mix through well. Put a layer of strawberries, then jelly, then cream. Crumble 1/2 biscuit, top with a layer of strawberries, cream then 1/2 crumbled biscuit.

2. Top with jelly and fresh mint leaves. Best served chilled.

The BEST thing about this easy dessert is not only is it delish it is only LESS THAN 4 grams OF SUGAR!!!!!!!! Now that is exciting! Enjoy!