Better for You Fruit Tarts

September 10, 2014 at 1:30 am

Frantic Nativa Tarts



  • 1 3/4 cups plain flour
  • 1/2 cup icing ( I used Natvia icing)
  • 1/4 cup ground almonds / almond meal
  • 150g butter
  • 1 egg yolk
  • 1 tablespoon milk


  • 2 tsp vanilla extract
  • 250g cream cheese at room temperature
  • 2 tablespoons icing ( I used Natvia)
  • 1/4 cup thickened cream
  • 3 tablespoons YIAH White Chocolate powder (optional)
  • 120 g Macadamia nuts halved
  • 1 tablespoon honey
  • 1/2 tablespoon Natvia  (natural sugar alternative)


2 punnets of fresh fruit. I used strawberries and blueberries


80g Dark Chocolate melted ( I used Plaistowe 70% dark cocoa)


1. To make the pastry add flour, icing and butter into a food processor. Pulse once. Add butter, pulse until it resembles breadcrumbs – do not over do it. Add yolk and milk and pulse a few more times until dough binds. Bring dough gently together with hands and form a disc. Cover in clingfilm and chill for 30 minutes.

2. In the meantime Pre-heat oven to 200 degrees celsius.

3. To make the honeyed macadamias place the macadamia nuts  in a small shallow pan on low to medium heat tossing every now and again for 1 minute. Add natvia (sugar) and toss for 1 to 2 minutes. Add honey, stir and remove from pan when sticky and thick.  Pour onto baking paper and set aside.

4. Prepare your mini tartlet tins or 1/4 cup muffin trays by spraying lightly with oil and lightly sprinkle bases with flour shaking off excess.

5. Roll out the refrigerated dough between 2 sheets of baking paper to .5cm thick. The dough is soft so try to work quickly.  Cute out a circle (circumference slightly larger than the tins and press into the tins). Pierce base with fork a few times. Do not worry if it doesn’t look great and is soft. The cases harden when cooled. Place a piece of foil over each base covering the edges and pierce base once with a skewer.

6. Bake for 12 minutes or until starting to colour slightly  (keep an eye out). Remove foil and bake a further 3 minutes until a rich golden brown.  Remove from oven and allow to cool for 5 minutes before carefully removing them slowly from their tins by pushing the base up. Leave on a wired rack to completely cool down.

7. Apply the melted chocolate onto the cooled bases and sides inside the tart with a pastry brush. Apply 1 layer, wait 2 minutes then repeat 2 more times to form 3 layers of brushed melted chocolate. Refrigerate 5 minutes.

8. In the meantime add the vanilla extract, cream cheese, Natvia Icing, YIAH White chocolate powder and thickened cream in a bowl and beat well with a wooden spoon until all the ingredients are incorporated.

9. Take tartlets out of the fridge and fill with the cream cheese mixture. Decorate with fresh fruit and honeyed macadamia nuts. Refrigerate for an hour before serving and sprinkle with a dusting of icing sugar (optional).

I hope you enjoy this treat as much as we did. I wanted to create a  tart without the sugar rush and these are great for a treat and a special occassion!

The YIAH – Your Inspiration at Home Chocolate powder is optional. 3 tablespoons is equivalent to 3 tablespoons of regular sugar. You do not have to add it if you do not want to, it works well without it but I love it as it adds another delicious layer to the filling.

All products pertaining to YIAH – Your Inspiration at Home can be purchased at my online store, click here.

All YIAH products are NO preservatives, NO added gluten, NO MSG and Low in salt.

Natvia Fruit and Nut Biscotti

December 18, 2013 at 9:19 am



  • 2 Cups plain flour, sifted
  • 1/3 cup NATVIA
  • 3 eggs lightly beaten
  • 2 tsp vanilla extract
  • 1/2 pistachios
  • 1/2 cup craisins
  • 1/2 cup chopped juicy figs
  • 1 + 1/2 tsp baking powder
  • 1/2 cup flaked almonds


1. Pre-heat oven to 160 degrees celsius.

2. Place flour, baking powder, sugar in a bowl. Combine.

3. Add eggs, vanilla, craisins, pistachios, almonds and figs. Mix well until a dough is formed. (I used my stand mixer).

4. Turn the dough onto a bench dusted lightly with flour and knead until it comes together. It doesn’t have to be perfect.

5. Line 2 baking trays with baking paper. Form dough into 2 logs and flatten slightly.

6. Bake in oven for 30 -35 minutes or until firm.

7. Cool completely then use a serrated knife to cut the logs into thin slices. Place back onto the baking trays and bake for a further 10 minutes or until crisp.

8. Cool on trays then store in air-tight containers.


Natvia Chocolate Almond Dukkah Cookies

October 14, 2013 at 4:00 am

choc almond dukkah bikkies w natvia


  • 5 tblsp NATVIA (STEVIA natural sugar substitute)
  • 250 g softened butter
  • 1 3/4 cups plain flour
  • 1/3 cup cornflour
  • 1 tsp vanilla extract
  • 3-4  tablespoons YIAH Chocolate Almond Dukkah


1. Pre-heat oven 165 degrees celsius

2. Line 2 baking trays with baking paper.

3. Beat sugar and butter until pale and creamy.  Add vanilla essence and YIAH Chocolate Almond Dukkah.

4. Sift flour and cornflour and add to the bowl and mix gently until well combined.

5. Leave in a bowl in the fridge for 15 (so the mixture isnt too soft because of the butter).

6. Take tablespoons of mixture when ready and roll into ball. Place 3 cm apart on a baking tray.

7. Dipping your fork into a little of flour, shake off the excess and place gently onto the biscuit to flatten slightly.

8.Bake approx. 15 until the top is SLIGHTLY soft to touch. These will harden once cooled down as the temperature of the butter drops. Do not move the biscuits from the tray until totally cooled down.

Note: These can be enjoyed for up to a few days in an air-tight container. You can also freeze them!

For all products pertaining to YIAH (Your Inspiration At Home) click here

Fudgey cookies

October 11, 2013 at 5:52 am

choc rasp fudgey natvia bikkies


  • 225g softened butter
  • 1/2 cup NATVIA (stevia sugar substitute)
  • 1 egg, lightly beaten
  • 2 tablespoons YIAH Chocolate Raspberry Chocolate Powder
  • 1 cup plain flour
  • 1/4 cup cocoa powder
  • 1/4 cup Almond Meal
  • 1/4 cup 70% dark chocolate (you can use sugar free chocolate if you like)
  • approx. 2 tablespoons Chocolate Spread ( I used Sweet Williams 60% less sugar chocolate spread)


1. Pre-heat oven to 190 degrees celsius.

2. Line 2 trays with baking paper.

3. Beat butter and sugar until creamy. Beat in the egg and mix in the other ingredients until combined. Stir in chopped chocolate.

4. Put mixture into the fridge for 10 minutes.

5. Spoon out tablespoons of the mixture and shape into balls. Space them apart on the lined baking trays. Use the handle of a wooden spoon to make a hollow slight indentation in the center.

6. Bake for 15 minutes.  Leave to cool for 10 minutes then transfer to a wire rack to cool completely.

7. Fill in the center with the chocolate spread.

Note:  These are rich indulgent cookies and great with a cup of coffee or tea.

Keep in air tight container for up to 3 days. Alternatively freeze the cookies unfilled between baking paper and wrap carefully and store in the deep freeze for up to a month and fill centers when defrosted.

For more baking goodies by YIAH – (Your Inspiration at Home) click here.

Please note the Raspberry Chocolate Truffle Powder contains sugar and is optional if you have special dietary requirements.


Natvia Sugar Free Chocolate Brownie Caramel Hearts

August 11, 2013 at 7:14 am




  • ‘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.


Natvia Chocolate Flourless Cake

July 21, 2013 at 9:32 am



  • 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!

Koulourakia Greek Easter Biscuits with Natvia

April 22, 2013 at 9:44 am



  • 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!

Sugar free Natvia Rizogalo Rice Pudding

March 12, 2013 at 9:47 am



  • 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

March 12, 2013 at 9:13 am


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”

February 12, 2013 at 9:22 am



  • 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!