Cream Cheese Frosting, Banana Bran Muffins, Salmon Mousse

Preheat over to 175ºC (350ºF). Spray a 280 x 180 x 50mm (11 x 7 x 2 inch) oblong baking pan with vegetable oil spray. Place carrots, pineapple, juice and oil into the blender container. Cover. Pulse on and off several times until carrots begin to be chopped. Set on LOW and run for 10 seconds. Add eggs, vanilla, brown sugar and sugar. Cover. Set on HIGH and run for 20 seconds or until smooth. Press OFF. Combine flour, baking soda, baking powder and spices. Divide the flour mixture into three equal parts. Stir one part flour mixture into the blender with a rubber spatula. Cover. Pulse on and off once or twice Return to OFF. Repeat steps for adding two remaining parts of flour mixture. Add raisins and walnuts, stirring with a rubber spatula. Cover. Pulse on and off once or twice. Pour batter into prepared pan and bake in preheated oven for 30 minutes or until toothpick inserted into centre comes out clean.Top with Cream Cheese Frosting.

Cream Cheese Frosting

1 85g (3 ounce) package

low fat cream cheese

3 tablespoons butter or margarine

2 teaspoons vanilla

2 cups castor sugar

2-3 tablespoons orange juice

Place all ingredients into blender container. Cover. Pulse on and off several times until all the ingredients are blended. Set on HIGH and blend for 20 seconds until smooth.

Makes: 300ml (11⁄2 cups)

Banana Bran Muffins

3⁄4 cup sugar

1egg

2ripe bananas, quartered

2tablespoons apple sauce

2tablespoons vegetable oil

100ml (1⁄2 cup) milk

1⁄2 cup100% bran cereal

11⁄2 cups plain flour

1⁄2 teaspoon salt

1⁄2 teaspoon baking powder

1⁄4 cup raisins or walnuts

Preheat oven to 175ºC (350ºF). Spray a 12 cup muffin pan with vegetable oil spray. Place sugar, egg, bananas, applesauce, oil, milk and ceral into the blender container. Cover. Set on HIGH and run for 20 seconds. Return to OFF. Combine flour, salt, baking soda and baking powder. Divide flour mixture into 3 equal parts. Stir one flour mixture part into the blender with a rubber spatula. Cover. Set on LOW and run for 10 seconds. Return to OFF. Repeat steps for adding two remaining parts of flour mixture. Stir in raisins or walnuts with a rubber spatula. Cover. Pulse on and off once or twice. Fill muffin cups 2⁄3 full with mixture. Bake in preheated oven for 15-20 minutes or until a toothpick inserted into the centre comes out clean.

Makes 12 muffins

Strawberry Sorbet

100ml (1⁄2cup) water

50ml (1⁄4 cup) apple juice

1⁄4 cup sugar

2 cups frozen strawberries, frozen without liquid

Place all ingredients in the order listed into the blender container. Cover. Set on HIGH and run for 20 seconds. Return to OFF. Scrape down with a rubber spatula. Cover. Set on HIGH and run for an additional 15 seconds until the berries are pureed. Spoon into a plastic container and place in the freezer for several hours or until firm.

Makes 2 cups

Salmon Mousse

200ml (1 cup) thickened cream

2 tablespoons lemon juice

3 tablespoons cold water

2 envelopes unflavoured gelatine

125ml (3⁄4) boiling water

1 stalk celery, cut into quarters

1 small onion, cut into quarters

1⁄2 medium cucumber, peeled and cut into quarters

2 tablespoons chopped parsley

2 tablespoons chopped dill

1 teaspoon salt

pinch of pepper

2 x 170g (6 oz) salmon steaks, poached, cooled, skinned with bones removed

100ml (1⁄2 cup) mayonnaise

Chill the blender container while you assemble the ingredients, Spray a 6 cup fish shaped mould with vegetable oil spray. Pour cold thickened cream into the chilled blender container Cover. Set on LOW and run for 1 minute or until the cream thickens. Check after 45 seconds. Do not over mix. Remove cream and reserve. Rinse the blender container. Place the lemon juice and cold water into the blender container and sprinkle with gelatine. Allow to stand for 1 minute. Pour boiling water into the blender container. Cover. Set on HIGH and run for 20 seconds. Return to OFF. Add vegetables and salt and pepper to blender container. Cover. Set on high and run for 20 seconds until blended. Return to OFF. Add salmon. Cover. Set on High and run until blended. Return to OFF. Add mayonnaise and thickened cream. Push down towards the blades with a rubber spatula. Cover. Set on HIGH and run for 10 seconds or until mixture is smooth. Poor into prepared mould and refrigerate overnight. Unmould and garnish with lemon slices and green.

Makes: 12 servings

Frozen Peach Yoghurt

60ml (3⁄4 cup) no–fat yoghurt

1⁄2 cup sugar

1 teaspoon vanilla

1 cup frozen peach slices frozen without liquid

Place all ingredients into the blender container. Cover. Set on HIGH and run until smooth, about 30 seconds. Spoon into a plastic container and place in the freezer for several hours or until firm.