Natvia Sugar Free Living Summer Edition 2021 UK

Refreshing summer desserts for every occasion sugar free lifestyle is easy this summer

14

delicious sugar-free summer recipes

r e m Sum EDITION 2 0 21

Packed with DELICIOUS SUGAR-FREE RECIPES for summer!

SUGARFREE LIVING SUMMER EDITION 2021

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RECIPES EBOOKS AVAILABLE NOW

KETO, LOW CARB, DIABETIC FRIENDLY AND MORE! TO ACCESS ALL OF OUR FREE E-MAGAZINES, VISIT WWW.NATVIA.COM/FREEMAGS click on the link to access!

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www.natvia.com

@natviauk

@natvialiving

SUGARFREE LIVING SUMMER EDITION 2021

MANAGING EDITOR

How To Download

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How To Bake with Natvia

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Nikita Gulati DESIGNER Amy Chien SUMMER NIGHT COLD DESSERTS

NATVIA HEAD BAKER AND FOOD EDITOR Rachel Knight

Tropical Popsicles

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Strawberry Ice Cream

11

Sugar Free Lemon Curd

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PHOTOGRAPHY AND STYLING Therese Bourne Rachel Knight RECIPE COLLABORATIONS WITH: Jelena Fairweather @into.trends

Published by Natvia For more recipes and sugar-free inspiration, please visit us at www.natvia.com All nutrition information has been calculated using the most up to date information from Food Standards Australia New Zealand.

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REFRESHING DRINKS Summer Cordials

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Vibrant Mocktails

19

Classic Green Smoothie

21

Sunshine Smoothie

23

COLOURFUL CAKES & MORE! Lime Cheesecake

27

Chocolate Sea Salt Mousse

29

Raspberry Cheesecake Brownie Slice

31

Cherry Almond Brownie

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FRUITY DELIGHTS Lemon Drizzle Loaf

37

Blueberry Frangipane Tart

39

Chocolate & Blueberry Mousse Pots

41

NATVIA.COM

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HOW TO COOK WITH

*Natvia can be almost as twice as sweet as sugar 1 SERVE OF NATVIA = 1 TSP OF SUGAR

(4G TPS)

(2G TPS)

SUGAR QTY

SUGAR (G) EQUIVALENT TO

NATVIA (G)

NATVIA QTY

1 tsp

4g

2.64g

²⁄₃ tsp

1 tbsp

12g

8g

2 tsp

¼ cup

55g

36g

3 ts p

¹⁄₃ cup

75g

50g

¼ cup

½ cup

115g

76g

¼ cup + 2 tbsp

²⁄₃ cup

150g

99g

½ tsp

¾ cup

170g

112g

½ tsp + 1 tbsp

1 cup

225g

149g

¾ cup

Icing Sugar

Moisture Content

Natvia can easily substitute icing sugar by blitzing regular

When baking moist cakes, replacing butter for oil will

Natvia or Natvia Baking Mix into a finer consistency.

ensure your cake is deliciously soft.

Optimum Rise

Meringue-Based Dishes

When adapting a sugar-based recipe and when looking to

When making dishes like a pavlova, Natvia can be added

make your recipe rise, even if the recipe does not include

at the start before whisking the egg whites.

baking powder, adding 2 – 3 teaspoons may be added to give your baked dessert the best rise.

Jams & Sauces

To make jams and sauces, use Natvia that has been blitzed

Light & Fluffy

into a finer consistency. Natvia will begin to recrystallise

Normally when baking cakes, the chemical reaction of

when set to cool, using a small amount of xantham gum

beating sugar and butter together creates a lot of air.

will prevent this. Natvia is not a preservative and will not

Because Natvia has a different chemical structure, your

preserve the produce used to make the jam or sauce.

secret to success when baking with Natvia is to beat or cream your initial mixture really well.

Recipe Key

LC

GF

DF

DF

KETO

VEGAN

LCHF

LOW CARB

GLUTEN FREE

DAIRY FREE

DIABETIC FRIENDLY

KETO

VEGAN

LCHF

CLICK HERE FOR MORE DELICIOUS NATVIA RECIPES

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t h g i N r e m m Su C O L D D E SS E R TS T RO P I CA L P O PS I C L E S ST RAW B E R RY I C E C R E A M S U GA R F R E E L E M O N C U R D

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l a c i p o Tr POPSICLES R E C I P E O N N E X T PAG E 9

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l a POPSICLES c i p o r T Q U I C K TO MA K E

ST R AW B E R R I E S & CREAM

WAT E R M E LO N P O PS I C L E S

GF

SERVES: 6 PREP: 30 MINUTES CHILL: 4 HOURS

SERVES: 6 PREP: 30 MINUTES CHILL: 4 HOURS

INGREDIENTS: 125ml greek yoghurt 1 ½ tbs Natvia 8-10 strawberries, trimmed 100ml cup unsweetened almond milk ½ tsp vanilla bean paste

INGREDIENTS: 1 kiwi fruit handful baby spinach 2 tbs coconut milk ½ cup watermelon ½ cup coconut water 2 tsp Natvia

1 Combine the coconut yoghurt and half of the Natvia in a blender and blitz to combine.

Pour in 6 x 11.6cm x 10.9cm popsicle moulds.

Place in the freezer for 20 minutes.

2 Combine the strawberries, Natvia, almond milk and vanilla bean paste in the blender.

Blitz until smooth. Pour over the top of the yoghurt, which should be partly frozen. Place the popsicle sticks into the mixture and then place in the freezer for at least 4 hours.

PINEAPPLE & MANGO

GF

VEGAN

LCHF

SERVES: 6 PREP: 30 MINUTES CHILL: 4 HOURS INGREDIENTS: ¼ cup mango ¼ cup pineapple ½ cup coconut milk 2 tsp Natvia Coconut chips, for sprinkling

GF

LCHF

1 Combine the watermelon, coconut water and Natvia in a blender. Blitz to combine.

Divide between 6 11.6cm x 10.9cm popsicle moulds. Place in the freezer for at least 45 minutes, until partly frozen.

2 Rinse out the blender and add the kiwi, baby spinach and coconut milk. Blitz until smooth. Pour over the top of the watermelon mixture. Place in the freezer for at least 4 hours.

Sweet Tips • These are a refreshing and healthy way to enjoy a sweet summer treat. High in fibre and no added sugars • Choose unsweetened coconut milk and water and almond milk • Swap baby spinach for a few mint leaves for a refreshing twist • Store in the freezer for up to 3 months

1 Combine the mango and pineapple in a blender with the coconut milk and Natvia.

Blitz until smooth. Pour into 6 x 11.6cm x 10.9cm popsicle moulds. Place in the freezer for at least 4 hours.

2 Serve with coconut chips sprinkled over the top.

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y r r e b w Stra ICE CREAM R E C I P E O N N E X T PAG E

BY J E L E N E FA I R W E AT H E R

11

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y r r e b w a r t S

ICE CREAM

SERVES: 4-5 PREP: 40 MINUTES INGREDIENTS: 300ml double cream 300ml whole milk 65g Natvia sweetener 2tbs vanilla 5 egg yolks 400 strawberries (puréed)

Sweet Tips • Remove few minutes before serving.

• Store in the freezer for up to 1 months.

• Replace strawberries to other fruit to create different flavours.

1 Pour the cream and milk into a large saucepan and stir in the vanilla (or vanilla pod or paste).

2 Bring to the boil, then immediately turn off the heat.

3 Whisk the egg yolks with Natvia sweetener in a large bowl until pale then whisk in the cream and milk till combined.

4 Return the liquid to the saucepan and set over a very low heat for approx 5 min stirring constantly. .

5 Remove from the heat and let cool. Cover with clingfilm (just like custard) and set aside.

6 Place cooled custard and puréed strawberries into your ice cream maker (follow the instructions).

7 Transfer to a freezer-proof container and freeze until solid.

Recipe by Jelena Fairweather @ into.trends Jelena is a healthy living food stylist with a penchant for aesthetics in food and fashion. A mother of one and 2019 Masterchef contestant, she specialises in recipe constructing, food styling, photography and product development.

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e e r F r Suga LEMON CURD R E C I P E O N N E X T PAG E

BY J E L E N E FA I R W E AT H E R

13

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Sugar Free

LEMON CURD R E C I P E BY J E L E N A FA I R W E AT H E R @ I N TO. T R E A N D S

SERVES: 4-5 PREP: 40 MINUTES INGREDIENTS: 4 large egg yolks 3tbsp Natvia sweetener 1 lemon zest 1/3 cup fresh lemon juice 1/8 teaspoon salt 6 Tablespoons unsalted butter room temp

Sweet Tips • Can be used for bakes and desserts • Store in the fridge for up to 7 days

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1 Place egg yolks, Natvia , lemon zest, lemon juice, and salt into the top pot of water bath.

Whisk with a wooden spoon completely blended, then continue to whisk as the curd cooks.

Constant whisking prevents the egg yolks from curdling.

2 Whisk and cook until the mixture becomes thick.

3 Add the sliced butter into the mixture.

4 Pour curd into a jar or bowl and place a piece of plastic wrap and let it cool.

5 Once completed cooled, remove the plastic and keep in the fridge.

SUGARFREE LIVING SUMMER EDITION 2021

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g n i h s e Refr

S U M M E R D R I N KS S U M M E R CO R D I A LS V I B RA N T M O C K TA I LS C L ASS I C G R E E N SM O OT H I E S U N S H I N E SM O OT H I E

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r e m m u S CORDIALS Strawberry & Mint Water

Lemonade

Blueberry Cordial

R E C I P E O N N E X T PAG E

1717

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Summer CORDIALS Q U I C K TO MA K E

B LU E B E R RY CORDIAL

GF

VEGAN

ST R AW B E R RY & M I N T WAT E R

GF

VEGAN

SERVES: 6 PREP: 30 MINUTES CHILL: 4 HOURS

SERVES: 6 PREP: 30 MINUTES INGREDIENTS: ¼ cup frozen blueberries 1 tbs Natvia 1 litre water or soda water Extra blueberries & lemon slices, for serving 1 Combine the blueberries and Natvia with 2 tablespoons of water in a saucepan. Mash the blueberries. Bring to medium high heat and cook until the berries are softened and Natvia dissolved. Remove from heat.

2 Pass the mixture through a sieve into a large jug or bottles. Discard the skins and pulp.

3 Top up with water or soda water and add the berries and slices of lemon just before serving.

INGREDIENTS: 5 strawberries, plus extra for serving 1 tbs Natvia 2-3 sprigs of mint 1 litre cups water/soda water 1 Combine the strawberries and Natvia with ¼ cup of water in a saucepan. Bring to medium high heat and cook until the berries are softened and Natvia dissolved. Mash the strawberries. Remove from heat.

2 Pass through a sieve into a bottle or glass.

Add extra strawberries and mint to each glass.

Top with water or soda water.

Sweet Tips LEMONADE

GF

VEGAN

• These low/no sugar swaps for cordials and fizzy drinks are a healthier choice • Keep chilled

SERVES: 6 PREP: 30 MINUTES

• Store for up to 5 days

INGREDIENTS: Juice of 1 lemon 2 tbs Natvia 1 litre soda water Lemon & cucumber slices, for serving 1 Combine the lemon juice and Natvia in a saucepan over medium low heat. Whisk until the Natvia dissolved before removing form the heat.

2 Top with water or soda water and stir to combine. Add slices of lemon, cucumber and ice blocks to serve.

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t n a r b i V

M O C K TA I L S R E C I P E O N N E X T PAG E

Virgin Passionfruit Mojito Light Sangria Ginger, Grapefruit & Rosemary

1919

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Vibrant MOCKTAILS Q U I C K TO MA K E

GINGER, GRAPEFRUIT & R O S E M A RY

GF

VEGAN

VIRGIN PASS I O N F R U I T M O J I TO

GF

VEGAN

SERVES: 8 PREP: 15 MINUTES

SERVES: 4 PREP: 15 MINUTES

INGREDIENTS: 1 x ruby red grapefruit 2 cm piece ginger ½ cup pineapple 1 cup coconut water 2 tbs Natvia 1litre soda water 8 sprigs rosemary

INGREDIENTS: 2 limes, sliced 1 tablespoon Natvia 1 cup ice cubes 8 passionfruit, halved Juice of 2 limes 4 sprigs of mint 500ml sparkling mineral water

1 Combine the flesh of the grapefruit, ginger and pineapple in a blender with the coconut water and Natvia. Blitz until smooth. Divide between 8 glasses.

2 Top with soda water. Garnish with a sprig of rosemary.

1 Use one slice of lime to wet the rim of the glasses. Dip rims in Natvia.

2 Add ¼ cup of ice to each glass. Divide passionfruit pulp evenly among four glasses.

Add lime juice and stir to combine.

3 Add mint and remaining lime slices. Top with mineral water.

LIGHT SA N G R I A

Sweet Tips

GF

SERVES: 12-15 PREP: 30 MINUTES INGREDIENTS: 2 oranges, sliced 250g strawberries, halved 2 apples, sliced 3-4 sprigs of mint leaves 1 tsp vanilla bean paste ½ cup Natvia 750ml dry red wine or alternative 1 litre sparkling mineral water

• These low/no sugar drinks are a healthier choice for summer • Keep chilled • Store for up to 5 days

1 Combine the fruit and half of the mint with the Natvia and vanilla in a large jug.

Cover and stand overnight.

2 Add ice and then pour over the red wine and sparkling mineral water. Top with fresh mint and serve.

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C L ASS I C

Green

SM O OT H I E R E C I P E O N N E X T PAG E

21

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CL ASSIC Green SMOOTHIE Q U I C K TO MA K E

VEGAN

SERVES: 1 PREP: 10 MINUTES INGREDIENTS: 1 kiwifruit (85g), peeled, Chopped coarsely 1 banana, chopped coarsely, frozen ½ cup baby spinach ¼ cup (70g) Greek-style yoghurt 1 tablespoon chia seeds ²⁄³ cup (160ml) milk of choice 1 teaspoon Natvia ½ teaspoon spirulina

1 Blend ingredients, except extra chia seeds and blueberries, in a highspeed blender until smooth.

2 Serve smoothie topped with extra chia seeds and blueberries, if you like.

GARNISH: Extra chia seeds and blueberries, to serve (optional)

Natvi‘s unique blends use the sweetest and purest parts of the stevia leaf.

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e n i h s n Su S M O OT H I E R E C I P E O N N E X T PAG E

23

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e SMOOTHIE n i h s n u S Q U I C K TO MA K E

GF

SERVES: 1-2 PREP: 10 MINUTES INGREDIENTS: 1 small banana, frozen ¼ cup pineapple ½ tsp ground turmeric ½ tsp ground cinnamon 5-6 walnuts 85ml coconut milk 100ml almond milk 1-2 tsp Natvia

VEGAN

LCHF

1 Blend frozen banan, pinapple, spices, walnuts, milk and Natvia in a high-speed blendeer until smooth.

2 Serve smoothie topped with extra turmeric, cinnamon and walnuts.

Decorate with coconut flakes, chia seeds and edible flowers, if you like.

GARNISH: Coconut chips, turmeric & cinnamon

Sweet Tips Natvia is zero calories, all natural, perfect for your summer sweets! click to find out more

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SUGARFREE LIVING SUMMER EDITION 2021

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l u f r u o Col

CAKES & MORE! L I M E CO CO N U T C H E E S E CA K E C H O CO L AT E S E A S A LT M O U SS E RAS P B E R RY C H E E S E CA K E B RO W N I E S L I C E C H E R RY B RO W N I E S

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t u n o c o C e m i L CHEESECAKE R E C I P E O N N E X T PAG E

27

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t u n o c o Lime C CHEESECAKE GF

SERVES: 10 PREP: 30 MINUTES CHILL: 4 HOURS INGREDIENTS: 100g almond meal 50g desiccated coconut 50g unsalted butter, melted FILLING: 500g cream cheese 250g tub ricotta zest of 1 lime 1 tbs lime juice ½ cup Natvia 2 tsp gelatine powder GARNISH: Coconut chips Sliced lime

Sweet Tips

LCHF

1 Combine the almond meal, desiccated coconut and melted butter in a bowl. Stir to combine thoroughly.

Press into a greased and lined 20cm spring-form cake tin. Cover and refrigerate.

2 Sprinkle the gelatine over ¼ cup water, in a heat-proof jug. Bring a saucepan filled with water to a simmer and place the heat-proof jug inside to gently heat the water, whisking thoroughly until the gelatine has dissolved completely. Remove from the stovetop and stand until slightly cooled.

3 Beat cream cheese, ricotta half the lime zest and juice and Natvia in a large bowl of an electric mixer until smooth. Beat in the gelatine mixture until combined. Pour the cheesecake filling over the top of the base and smooth the top.

4 Cover and refrigerate for at least 4 hours or overnight.

5 Before serving, decorate with sliced lime and desiccated coconut.

• Add fresh mint or some other citrus fruits for a twist • Store chilled for up to 5 days

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e t a l o c Cho S E A S A LT M O U SS E R E C I P E O N N E X T PAG E

BY J E L E N E FA I R W E AT H E R

2929

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Chocolate

SEA SALT MOUSSE R E C I P E BY J E L E N A FA I R W E AT H E R @ I N TO. T R E A N D S

SERVES: 2 PREP: 20 MINUTES CHILL: 1 HOUR INGREDIENTS: 60g bar dark chocolate (70%) 2 eggs, separated 4 sachets of Navia sticks 1 tbsp olive oil Sea salt ( plus extra for decor )

Sweet Tips • Add fresh berries or whipped cream as garnish • Store in the fridge for up to 5 days

30

1 Melt the chocolate in waterproof bowl or microwave, remove set to a side.

2 Whisk egg whites and a pinch of salt until soft peaks.

3 In a separate bowl add egg yolks and Natvia, whisk till pale and smooth, add olive oil and mix well, add chocolate.

4 Add a large spoonful of the egg white to the chocolate mixture and gently fold together (not to overwork the mixture.

5 Divide between 2 glasses and chill for 1 hour to set.

6 Sprinkle with some sea salt flakes and serve.

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R AS P B E R RY C H E E S E C A K E

e c i l S e i n w o r B R E C I P E O N N E X T PAG E

31

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RASPBERRY CHEESECAKE

e c i l S e i Brown LC

SERVES: 8-10 PREP: 15 MINUTES COOK: 15 MINUTES CHILL: 1 HOUR BASE: 4 tablespoons coconut oil 100g no added sugar dark chocolate 2 eggs 1 teaspoon vanilla extract 100g gluten-free flour 70g Natvia natural sweetener 30g cocoa powder 1 teaspoon baking powder TOPPING: 200g soft cheese (can be dairy-free) 70g Natvia natural sweetener 1 egg 2 tablespoons cornflour 1 teaspoon vanilla extract 75g frozen raspberries

GF

DF

1 Combine the almond meal, desiccated coconut and melted butter in a bowl. Stir to combine thoroughly.

Press into a greased and lined 20cm spring-form cake tin. Cover and refrigerate.

2 Sprinkle the gelatine over ¼ cup water, in a heat-proof jug. Bring a saucepan filled with water to a simmer and place the heat-proof jug inside to gently heat the water, whisking thoroughly until the gelatine has dissolved completely. Remove from the stovetop and stand until slightly cooled.

3 Beat cream cheese, ricotta half the lime zest and juice and Natvia in a large bowl of an electric mixer until smooth. Beat in the gelatine mixture until combined. Pour the cheesecake filling over the top of the base and smooth the top.

4 Cover and refrigerate for at least 4 hours or overnight.

5 Before serving, decorate with sliced lime and desiccated coconut.

Sweet Tips • Add fresh mint or some other citrus fruits for a twist • Store chilled for up to 5 days

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C H E R RY A L M O N D

e i n w o r B

33

R E C I P E O N N E X T PAG E

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CHERRY ALMOND

e i n w o r B LC

GF

DF

SERVES: 9-12 SLICES PREP: 30 MINUTES COOK: 30 MINUTES

1 Melt the butter or margarine with the chocolate and set aside to cool a little.

2 Meanwhile, place the eggs and Natvia into a large bowl and use an electric whisk to whisk up for 3-4 INGREDIENTS: minutes until it doubles in volume and 100g butter or margarine has a mousse texture.

150g no added sugar dark chocolate 3 Gently pour in the melted 3 eggs chocolate mixture and sift in the flour, 100g Natvia natural sweetener cocoa powder and baking powder 80g gluten-free flour then carefully fold in, including most of the cherries.

30g cocoa powder 4 Spoon into a greased and lined 1 teaspoon baking powder 9x9 in baking tin and scatter the 120g cherries, halved and stoned Melted no added sugar dark chocolate remaining cherries on top. Bake for 25-30 minutes until risen and firmed Flaked almonds up. Leave to cool.

5 Drizzle with melted chocolate, scatter over flaked almonds, cut into 9-12 pieces and enjoy!

Sweet Tips • Serve with sugar free ice cream • Replace cherry with raspberries for a twist • Store chilled for up to 7 days

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y t i u r F

D E L I G H TS L E M O N D R I Z Z L E LOA F B L U E B E R RY F RA N G I PA N E TA RT C H O CO L AT E & B L U E B E R RY M O U SS E P OTS

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Lemon DRIZZLE LOA F

R E C I P E O N N E X T PAG E

37

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DRIZZLE LOAF n o m e L Q U I C K TO MA K E

LC

SERVES: 8 PREP: 10 MINUTES COOK: 30 MINUTES INGREDIENTS: 100g gluten-free flour 100g ground almonds 100g Natvia natural sweetener 1 teaspoon baking powder 2 eggs 200ml milk of choice Zest and juice of 2 lemons DRIZZLE: 3 tbsp Natvia natural sweetener Juice of 1 lemon

GF

DF

DF

1 Preheat the oven to 170C and grease and line a loaf tin.

2 Mix together the flour, ground almonds, Natvia and baking powder in a bowl.

3 Whisk together the eggs, milk and lemon and pour into the dry ingredients to form a batter. Pour into the tin and spread out evenly.

4 Bake for 30-35 minutes until golden and risen then leave to cool.

5 After 10 minutes poke holes in the top of the loaf with a skewer or fork.

6 Mix together the Natvia and lemon juice then pour over the loaf to cover and leave for 30 minutes - then pop out, slice and enjoy.

Sweet • Add in some frozen blueberries, raspberries or cherries for a fruit twist .• You could use oranges in place of lemons

Baking Essential Natvia Baking Pack 700g is your sugar free baking necessity click to find out more recipes

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y r r e b e Blu

F R A N G I PA N E TA R T R E C I P E O N N E X T PAG E

39

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FRANGIPANE TART LC

SERVES: 8-10 PREP: 10 MINUTES COOK: 30 MINUTES TART BASE: 100g nuts of choice 100g oats 3 tablespoons smooth nut butter 3 tablespoons coconut oil, melted 6 tablespoons Natvia natural FILLING: 100g ground almonds 50g gluten-free flour 100g Natvia natural sweetener 2 eggs 75ml milk of choice Dash of almond extract Frozen blueberries Flaked almonds

GF

DF

DF

1 First make the tart case: Place the nuts and oats into a blender and whizz up until broken down. Add in the nut butter, oil and Natvia and blend again until combined.

2 Tip into a greased loose bottom 20cm tart tin and press across the bottom and up the sides. Set aside.

3 Next mix together or blend the flour, ground almonds, Natvia, eggs, milk and almond extract until you have a nice batter mixture. Spread this into the tart case to fill to the top and spread out evenly.

4 Scatter over frozen blueberries (press down gently) and the almonds then bake at 180C for 25-30 minutes until golden and set. Leave to cool, pop out of the tin, slice and enjoy!

Sweet • Use raspberries, cherries or other berries for a tasty alternative

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SUGARFREE LIVING SUMMER EDITION 2021

SUMMER NIGHT COLD DESSERTS

REFRESHING SUMMER DRINKS

COLOURFUL CAKES & MORE!

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e t a l o c o Ch B LU E B E R RY M O U SS E P OT

R E C I P E O N N E X T PAG E

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NATVIA.COM

SUMMER NIGHT COLD DESSERTS

REFRESHING SUMMER DRINKS

COLOURFUL CAKES & MORE!

e t a l o c o Ch NO BAKE

LC

SERVES: 4 PREP: 10 MINUTES CHILL: 1 HOUR MOUSSE: Aquafaba (liquid) from 1 x can chickpeas (save the chickpeas for something else!)

100g no added sugar dark chocolate 1 tablespoon coconut oil 40g Natvia natural sweetener 1 teaspoon vanilla extract GARNISH: Coconut yogurt Fresh blueberries

FRUIT Y DELIGHTS

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BLUEBERRY MOUSSE POT

GF

DF

VEGAN

1 First place the aquafaba in a large bowl and use an electric whisk to whisk for 4-5 minutes until doubled in size and firm peaks form.

2 Gently melt the chocolate and coconut oil then set aside to cool a little. Pour into the bowl along with the Natvia and vanilla and carefully whisk again to fold in.

3 Divide between 4 small individual dessert glasses or pots to fill ¾ of the way up. Chill for 1 hour.

4 Add a dollop of coconut yogurt on top of each and sprinkle blueberries over. Enjoy not or keep chilled for a few more hours then enjoy.

Sweet Tips • Serve with any other berries you have to hand • Sprinkle over flaked almonds for extra crunch

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SUGARFREE LIVING SUMMER EDITION 2021

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SUGARFREE LIVING SUMMER EDITION 2021