Sunday 28 September 2014

Berry and White Chocolate Buttermilk Scones

Makes 10

As I've said before, I love scones. In these ones, the combination of sweet white chocolate and tart, juicy berries is delicious and buttermilk keeps them light and fluffy. Scones are best eaten on the day they are made, and that is never a problem when they taste this good!

What's in it?

100g white chocolate buttons
300g self-raising flour
20g caster sugar
60g butter, chilled and cubed
pinch of freshly ground sea salt
200g reduced fat buttermilk
100g frozen or fresh berries
1tbs extra buttermilk, for brushing

How do I make it?

1. Pre-heat oven to 200°C (fan forced) or 220°C (electric). Spray tray with oil and set aside. 

2. Place chocolate in mixing bowl and chop for 5sec / speed 5. Set aside. 

3. Place flour, sugar, butter and salt in mixing bowl and mix for 5sec / speed 8. Mixture should resemble breadcrumbs. 

4. Add buttermilk and combine 10sec / speed 5, then knead on interval speed for 20sec with lid locked. 

5. Add berries and reserved chocolate and knead a further 5sec on interval speed with lid locked, until well combined. 

6. Turn out dough onto a floured board or bread mat, knead together briefly with hands to form a round ball and then flatten with hands until about 3cm thick.

7. Cut scones out with a 5cm cutter until all dough has been used. Place onto prepared tray, so that each scone is about 1 inch apart and brush with the extra butter milk. Bake for 25-30 minutes or until scones are golden. 

8. Allow to cool slightly on tray before turning out onto a wire rack.  Serve fresh the day of baking.

6 ProPoints per serve. 


I used blueberries in my scones, but any frozen or fresh berries would work a treat. Raspberries would be particularly nice!

Thursday 25 September 2014

Liquorice Cherry Compote

Makes 4 serves

Star anise is a spice native to China and Vietnam, which is generally sold dried and has a pungent smell and powerful flavour much like liquorice. This somewhat unusual compote gets its liquorice flavour from being infused with star anise during the cooking process. Even if you aren't a fan of liquorice, try it. Don't argue. The star anise does not overpower the cherries. Spoon over some yoghurt and top with almond slivers.

What's in it?

200g frozen pitted cherries
20g maple syrup or brown sugar
1 star anise
10g water
2tsp orange zest, finely grated (optional)

How do I make it? 

Place all ingredients in mixing bowl and cook for 10min / 100°C / reverse / speed 1 with MC removed. Remove star anise before serving. 

There are 2 ProPoints for the whole recipe, so count 1 ProPoint for a 1/4 serve.


Store in airtight jar or container in fridge for up to 5 days.

Tuesday 23 September 2014

Beef Stroganoff with Fettucine

Serves 4

This is a reduced calorie version of the Beef Stroganoff included in Thermomix's Everyday Cookbook.  The quantity of beef used is reduced and mushrooms increased. Light sour cream is substituted for the full fat variety and olive oil is used instead of butter. But the method is exactly the same.

What's in it?

Handful of Italian parsley
1 onion, peeled and halved
2 cloves garlic, peeled
500 rump steak, all visible fat trimmed and thinly sliced
300 button mushrooms, sliced
2tbs tomato paste
1tbs cornflour
200g preservative free chicken or vegetable stock (or 1tbs vegetable stock paste and 200g water)
120g light sour cream
1/4tsp cayenne pepper
1tbs paprika
1tbs dijon mustard
freshly ground salt and pepper, to taste
250g fresh fettucine (or 200g dried fettucine)

How do I make it?

1. Place parsley in mixing bowl and chop for 3sec / speed 7. Set aside. 

2. Place onion and garlic in mixing bowl and chop for 3sec / speed 7. Add oil and saute for 2min / varoma / speed 1. 

3. Add all other ingredients to mixing bowl except parsley and cook for 20min / 100°C / reverse / speed soft. 

4. Meanwhile, bring a large pot of water to boil and cook fettucine until al dente. 

5. Serve stroganoff beside or mixed through fettucine, sprinkled with reserved parsley. 

12 ProPoints per serve.

Sunday 21 September 2014

Banana and Blueberry Bread

Makes 12 slices

Blueberries are in season and cheap at the moment, so I'm using them wherever I can - blueberry muffins, blueberry compote and just on their own. Here, I've added them to kick up this already heavenly and super easy to make banana bread a notch. Eat it for breakfast, toasted or as is, or for a morning or afternoon snack alongside your tea or coffee. 

What's in it? 

200g overripe banana (about 3 medium bananas)
50g unsalted butter
140g brown sugar
125g skim milk
2 eggs
1tsp vanilla bean paste
260g self-raising flour
40g plain flour
1/2 tsp cinnamon
250g fresh blueberries (or frozen, defrosted)

How do I make it?

1. Preheat oven to 180°C. Spray large loaf tin with oil and line with baking paper. 

2. Place banana in mixing bowl and puree for 10sec / speed 8. Set side. 

3. Place butter in mixing bowl and melt for 2min / 60°C / speed 1. Add sugar, milk, eggs, vanilla and reserved banana and mix for 5sec / speed 3. 

4. Add flours and cinnamon and mix for 10sec / speed 3. 

5. Finally, add blueberries and mix for 10sec / reverse / speed 3. 

6. Spoon into prepared loaf tin, level top and bake in oven for 1 hour. When finished, remove from oven and allow to cool in pan for 5 to 10 minutes before turning out onto a wire rack to cool completely. 

5 ProPoints per slice. 

Tuesday 16 September 2014

Lemon and Garlic Prawn Risotto

Serves 4

The weather is warming up where I live and, with that change, ordinarily comes a change in what most people eat with salads and fresh, subtly flavoured seafood tending to become more  prominent in most people's diet. Whilst still creamy and comforting, the combination of lemon and prawns in this risotto gives this usually heavy and filling dish a lightness and makes it perfect for welcoming the change of season. 

What's in it?

40g parmesan, cubed
Handful of parsley
Zest of 1 lemon, finely grated
3 cloves garlic, peeled
1 onion, peeled and halved
20g olive oil
200g aborio rice
100g dry white wine
700g preservative free liquid chicken stock
30g fresh lemon juice
400g shelled raw green prawns
150g frozen peas
30g light thickened cream (optional)

How do I make it?

1. Place parmesan, parsley and lemon zest in mixing bowl and chop for 10sec / speed 9. Set aside.

2. Place onion and garlic in mixing bowl and chop for 3sec / speed 7. Scrape down sides of bowl, then add olive oil and saute for 3min / varoma / speed 1.

3. Insert butterfly, then add rice and wine to mixing bowl and cook for 2min / 100°C / reverse / speed 1.

4. Add stock and lemon juice and cook for 18min / 100°C / reverse / speed 1.

5. Add prawns and peas and cook a further 5min / 100°C / reverse / speed 1.  Stir through reserved parmesan, parsley and zest and cream and serve immediately.

10 ProPoints per serve.

Monday 15 September 2014

Blueberry and Oatmeal Muffins

Makes 12

These easy to make muffins are soft, fluffy and full of blueberries. Fantastic for breakfast on the run, morning and afternoon tea or for packing into lunch boxes.

What's in them?

100g rolled oats
100g sugar
250g skim milk
60g vegetable or sunflower oil
1tsp vanilla bean paste
2tsp lemon rind, finely grated
1 egg
150g plain flour
1tsp cinnamon 
1/2tsp nutmeg
2tsp baking power
1tsp bicarbonate soda
160g frozen or fresh blueberries

How do I make them?

1. Preheat fan-forced oven to 180°C.  

2. Place oats in mixing bowl and mill by pressing Turbo 2-3 times, with dial in closed lid position, until a coarse meal. Set aside. 

3. Place sugar in bowl and mill for 10sec / speed 9.  Set aside with milled oats. 

4. Place milk, oil, vanilla bean paste, lemon zest and egg in mixing bowl and mix for 10sec / speed 4. 

5.  Add all remaining ingredients, including reserved oats and sugar, but not including the blueberries, and mix for 20sec / speed 3. 

6. Add blueberries and mix together for 10sec / reverse / speed 2. 

7. Spoon in even quantities into a medium sized muffin tin lined with 12 patty cases. Bake in oven for 25-30 mins, or until muffins are lightly browned and spring back when touched.  

8. Allow to cool in pan for 5 minutes, then transfer to a wire rack to cool completely before eating. 

4 ProPoints per muffin.


Suitable for freezing in an airtight container or in individual snap lock bags.

Sunday 14 September 2014

Lamb Pita Burger with Yoghurt Mint Sauce

Serves 4

What's in it?

3 cloves garlic, peeled
Handful of mint leaves
200g 99% fat free natural yoghurt
400g lamb mince
1/2 red onion 
Handful of parsley
1tsp lemon rind, finely grated
60g fetta, crumbled
1 egg
4 medium sized pita breads
60g baby spinach leaves
2 roma tomatoes, thickly sliced

How do I make it?

1. Make yoghurt sauce first. Place 1 clove of garlic and mint in the mixing bowl and chop for 3sec / speed 7. Scrape down sides of bowl, then add yoghurt and mix for 5sec / speed 2.  Set yoghurt sauce aside. 

2. Without washing bowl, add onion, parsley and remaining garlic and chop for 3sec / speed 7.  Add mince, grated rind, fetta and egg and combine for 30sec / reverse / speed 3.  Shape into 8 evenly sized burger patties.

3. Heat a large non-stick fry pan over medium heat, spray with olive oil and cook lamb burgers for approximately 5-7 minutes each side, or until cooked through.  

4. Fill warmed halved pita breads with some spinach and tomato and 1 burger pattie each and serve topped with a large dollop of mint yoghurt sauce. 

13 ProPoints per serve.

Friday 12 September 2014

Individual Raspberry Jam Steamed Puddings

Makes 4

This favourite dessert which can be whipped up in a jiffy is sweet and incredibly moist. Serve on its own, or with a drizzle of custard if desired. Yum!

To make more than 4, simply scale the recipe up or down. 

What's in it?

70g 100% fruit raspberry jam (no added refined sugar, eg Bereenberg) 
60g butter, cubed and at room temperature, plus a little extra to grease moulds
75g caster sugar
1/2 tsp vanilla bean paste
1 egg
75g self-raising flour

How do I make it?

1. Lightly grease 4 dariole moulds, ramekins or silicone moulds with butter.  Spoon 1/4 of jam into each mould and smooth over base with a spoon.

2. Place sugar in mixing bowl and mill 10sec / speed 9.  Scrape down sides of bowl. 

3. Insert butterfly, add butter and vanilla then combine with sugar for 10sec / speed 4. Scrape down sides of bowl and cream for a further 1min  / speed 4. 

4. Add egg and mix for 20sec / speed 4. Remove butterfly. 

5. Add flour and mix for 10sec / speed 4. Spoon equal quantities of batter into each mould, smoothing with a spoon. Place in varoma tray. 

6. Pour 1.5L of water into mixing bowl, put varoma tray in place and steam puddings for 30min / varoma / speed 2.  

7. Turn each mould onto a plate and let the jam dribble down the sides of the pudding. Serve immediately. 

8 ProPoints per serve. 

Wednesday 10 September 2014

Warm Pesto Pasta with Haloumi

Serves 4

Last night I made a quick and easy pasta using ingredients that I had on hand in the fridge and some Thermomix made basil pesto which I had leftover from the Roasted Tomato Soup which I posted a couple of days ago. Sometimes the best meals come from pure improvisation. This was really tasty, and I'll definitely make it again. The haloumi is optional, but if you've got it or love it, use it without question. 

What's in it?

200g dried penne pasta
60g sundried tomatoes, cut into strips, not packed in oil
100g fresh rocket
4tbs basil pesto (get recipe here)
2tbs light sour cream
180g halomi, cut into thin slices (optional)

How do I make it?

1. Bring a large pot of salted water to the boil and cook pasta until al dente, or to your liking. 

2. Meanwhile, spray a frypan with olive oil and cook halomi on each side for about 1 minute or until golden and mix together pesto and sour cream in a small bowl.  

3. When pasta is cooked, drain well and put back into the warm pot. Add pesto and sour cream mixture, sundried tomatoes and rocket and mix together until combined. Serve topped with haloumi slices. 

10 ProPoints per serve (with haloumi) or 8 ProPoints per serve (without haloumi).

Monday 8 September 2014

Roasted Tomato Soup with Basil Pesto

Serves 6

Nothing's more cozy than a warm bowl of tomato soup served with fresh crusty bread. This nutritious roasted tomato soup gets its rich, powerful flavour from roasting the tomatoes and the addition of fresh herbs. No need to add cream; the potato thickens the soup and gives it its creamy texture.

The pesto is optional, but I really do recommend it. It makes this soup special. Fresh pesto takes no time at all to make in the Thermomix and has so much more flavour than the bottled variety. And, fortunately, there will be leftover pesto to use the next day. Spread it on toast or stir through some scrambled eggs for breakfast or toss with some spiral pasta and roast vegetables for a quick lunch.  

What's in it?

50g parmesan, cubed
1 clove garlic, peeled
1 cup firmly packed basil leaves
20g olive oil
20g pine nuts
freshly ground salt and black pepper, to taste

1kg ripe roma tomatoes, halved
3 sprigs fresh thyme
1 onion, peeled and halved
2 cloves garlic, peeled
10g olive oil
200g potato, peeled and roughly chopped
2tbs tomato paste
1tsp brown sugar
500g preservative free liquid vegetable or chicken stock and 250g water
freshly ground salt and black pepper, to taste

How do I make it?

1. Preheat oven to 200°C. Place tomatoes cut side up on baking tray, spray with olive oil and sprinkle with thyme leaves and a little freshly ground salt and black pepper. Bake in oven for approximately 30 to 40 minutes, until soft. 

2. To make pesto, place parmesan and garlic in mixing bowl and grate 10sec / speed 9. Add basil, olive oil, pine nuts and salt and pepper to taste and then, with dial set to closed lid, pulse on Turbo 3-4 times until smooth. Spoon into an airtight jar and set aside until needed. 

3. Without cleaning the bowl, start making the soup by placing onion and garlic in mixing bowl and chop 3sec / speed 7.  Add oil and saute 3min / varoma / speed 1. 

4. Add potato, tomato paste, sugar and stock to mixing bowl and cook 20min / 100°C / speed 1.

5. Place roasted tomatoes in mixing bowl and then blend soup for 1 min / speed 9, increasing speed from 1 to 9 gradually. Stir through 1tbs pesto per bowl and serve with a crusty sourdough roll. 

4 ProPoints per serve (including pesto but without bread) or 1 ProPoint for just the soup. 


Store leftover pesto in airtight container in fridge for up to 3 days. Leftover soup is suitable to freeze. 

Sunday 7 September 2014

Cinnamon Beef Stew

Serves 4

This is not an ordinary stew. It's comfort food at its best. The cinnamon and herbs give this dish an almost sweet gravy and the intense flavours infuse the tender beef. I can not possibly overstate how delicious this is. I usually serve mine with cumin roasted carrots (recipe to follow) which are a revolution in themselves.

What's in it?

1/2 onion, peeled
1 carrot, chopped into 3 or 4 pieces
2 cloves garlic, peeled
20g olive oil
2tbs tomato paste
800g rump steak, all visible fat trimmed and cut into 3-4cm pieces
250g preservative free beef stock
20g balsamic vinegar
1tsp freshly ground sea salt
1tsp freshly ground black pepper
1 sprig fresh rosemary
1 sprig fresh thyme
2 cinnamon sticks
2 bay leaves

How do I make it?

1. Place onion, carrot and garlic in mixing bowl and chop 4sec / speed 7.  Scrape down sides of bowl.

2. Add olive oil and saute for 2min / varoma / speed 1. Add tomato paste and cook a further 1min / varoma / speed 1.

3. Pour beef stock and balsamic vinegar into bowl and cook 5min / varoma / speed 1.

4. Finally, add beef and all other remaining ingredients and simmer for 60min / 90°C / reverse / speed soft with MC removed and steamer basket in place. When finished re-set thermomix for a further 20min / varoma / reverse / speed soft with MC removed and steamer basket in place. This last stage will further tenderise the meat and reduce the sauce. 

5. Remove the cinnamon sticks, bay leaves and herb stems from the stew before serving. Serve topped with some finely chopped parsley. 

7 ProPoints per serve.

Saturday 6 September 2014

Spinach, Bean, Sun-dried Tomato and Feta Salad

Serves 4

All the flavours combine beautifully in this salad, which is great just on its own, or as a side to lamb or chicken. Make sure you use fresh ingredients, and a good quality soft feta - it's definitely the star of this dish. Highly recommended from me to you. 

What's in it?

15g (1tbs) olive oil
15g (1tbs) white balsamic vinegar
5g (1tsp) dijon mustard
1L water
500g sweet potato, cut into 2cm cubes
200g green beans, trimmed
3 large handfuls of baby spinach leaves
40g lightly toasted cashews, roughly chopped (see Notes)
75g drained marinated feta, crumbled
50g 97% fat free sundried tomatoes, sliced

How do I make it?

1. Make the dressing by combining oil, balsamic vinegar and mustard in mixing bowl for 10sec / speed 5.  Set aside. 

2. Place water in mixing bowl and bring to the boil, 10min / varoma / speed 3, or until varoma temperature is reached. 

3. Place sweet potato in lower varoma tray and steam 7min / varoma / speed 3.  When finished, add beans to upper varoma tray and steam over potato for a further 3-4min / varoma / speed 3. Set aside to cool.

4. Combine spinach, cooled potato and beans, cashews, feta, sundried tomatoes and dressing in mixng bowl.  Serve immediately. 

7 ProPoints per serve.


You can buy toasted cashews at most supermarkets.  However, to toast your own, spread cashews on baking tray and bake for 3-4min at 180°C.

Tuna Mornay

Serves 4

This is a very popular meal in our house. It's super tasty and creamy and the kids love it. I don't blame them: it was one of my favourite dinners that my mum made when I was growing up. Providing you always keep a can of tuna in the pantry, this is also a great go to meal whenever you don't have anything else planned because the remainder of the ingredients are staples. This recipe serves 4 people, but can easily be scaled up or down depending on how many you are feeding. 

What's in it?

60g cheddar cheese
900g water
200g dried penne pasta
425g can of tuna in springwater, drained
30g butter, softened
40g plain flour
460g skim milk
salt and pepper, to taste
150g frozen peas
1/2 batch of Parmesan and Herb breadrumbs (recipe here)

How do I make it?

1. Preheat fan-forced oven to 180°C

2. Place cheese in mixing bowl and grate 10sec / speed 8. Set aside. 

3. Place 1.5L of water in mixing bowl and bring to the boil 8min / varoma / speed 2. Add pasta and cook 15-20min / varoma / reverse / speed soft, until desired texture is achieved. The timing will depend upon the size and brand of the pasta used, and how al dente you prefer your pasta. Once cooked, drain pasta and set aside in a large bowl and add tuna and peas. 

4. To make bechamel sauce, add butter, flour and milk to mixing bowl and cook 7 min / 90°C / speed 4. Add cheese and season with freshly ground salt and pepper to taste, then cook a further 1 min / 90°C / speed 4. 

5.  Pour sauce over pasta and tuna and mix it all together. Spoon into a large casserole dish and top with breadcrumbs. Spray breadcrumbs with olive oil spray and then cook in oven for approximately 15 minutes, or until breadcrumbs are golden brown. Serve on its own or with a garden salad. 

13 ProPoints per serve.

Thai Marinated Chicken with Chilli Tomato Jam

Serves 4

I have adapted this from a recipe found in the CSIRO's Total Well Being Fast and Fresh Recipes. Best to plan ahead for this dish. The chicken needs to be marinated, preferably overnight, and the tomato jam can be made in advance too. But all you will need to do the next day is put the chicken in the oven and make a quick salad. Vibrant colours and flavours in this one. Turn the chilli up or down to your taste.  

What's in it?

1 1/2 tsp ground turmeric
2 stalks lemongrass, roughly chopped
3 cloves garlic, peeled
2tbs fish suace
2 small red chillies, roughly chopped
175mL reduced-fat coconut-flavoured evaporated milk
1kg skinless chicken thigh cutlets and lovely legs, trimmed of all visible fat

4 ripe tomatoes, halved
1/2 red capsicum, seeded and quartered
1 long chilli, roughly chopped
2tbs fish sauce
1tbs castar sugar

How do I make it?

1. To make the marinade, place turmeric, lemongrass, garlic, fish sauce and chillies in mixing bowl and process to a coarse paste for 5sec / speed 5.  Add evaporated milk and process a further 20sec / speed 7.  Transfer marinade to a bowl, add the chicken pieces and toss to coast.  Cover with plastic wrap and refrigerate for at least 4 hours, but preferably overnight to allow the flavour of the marinade to fully infuse the chicken. 

2. Prehat the oven to 180°C and spray a large baking dish with olive oil.  Drain the chicken pieces, then place in dish in a single layer.  Roast for approximately 30 to 45 minutes or until cooked through and golden. Actual cooking time will vary depending upon the size of the chicken pieces used.  

3. While chicken is cooking, make tomato jam.  Place tomatoes, capsicum and chilli in mixing bowl and chop 5sec / speed 5.  Add fish sauce and sugar and cook 25min / varoma / speed 1 with MC removed and steamer basket on top.  

4. Serve the chicken pieces with a spoonful of tomato jam on the side and a fresh green salad. 

8 ProPoints per serve

Coconut Mango Smoothie

Serves 2

Who doesn't love a smoothie?  They are deliciousness in a glass, but often include unneeded calories and sugar.  Keep it simple and let the natural sweetness of the fruit shine.  This is a smooth and creamy tropical flavoured smoothie.  Yum!

What's in it?

200g frozen mango
280g skim milk 
80g reduced fat coconut milk
1tsp brown sugar

How do I make it?

Place all ingredients in mixing bowl and blend 30sec / speed 8.

2 ProPoints per serve. 

Parmesan and Herb Breadcrumbs

Makes 1 batch

I made these breadcrumbs for a cauliflower gratin, but their use is obviously endless. The recipe can be doubled or tripled, and the breadcrumbs you don't use stored in airtight zip lock bags in the freezer for up to 1 month. I usually make a large batch and then store in a few bags in the freezer for later use.

What's in it?

25g parmesan, cubed
4 sprigs parsley
10 chives
75g wholemeal bread, torn roughly

How do I make it?

1. Place parmesan in mixing bowl and grate 10sec / speed 9.  Empty into a medium size bowl. 

2. Place herbs in mixing bowl and chop 5sec / speed 7.  Empty into bowl with parmesan. 

3. Place bread in mixing bowl and chop until breadcrumb consistency reached, approximately 4sec / speed 8.  Empty into bowl with parmesan and herbs and mix together. 

4. Use immediately or place in zip lock bag(s) and store in freezer for later use up to 1 month.

2 ProPoints per 1/4 of 1 batch.

Pumpkin Scones

Makes 10

I have a thing for scones. I think it has something to do with my memory of the smell of scones baking in my grandma's old wood fired oven when I used to stay at her house during school holidays as a kid. We would eat them straight out of the oven, lathered with jam and cream.  These scones are her recipe, tweaked slightly to lessen the calories and converted for the Thermomix. They're gorgeous.  A slightly crisp exterior, light and fluffy on the inside and just a little bit crumbly. Best served warm straight out the oven.

What's in it?

750mL water
300g pumpkin, diced into 2cm cubes
320g self-raising flour
1tbs caster sugar
pinch of sea salt
60g butter, roughly chopped
1/2 cup skim milk, plus a little extra for brushing

How do I make them?

1. Preheat oven to 220°C.  Spray baking tray with olive oil and set aside.

2. Place 750mL water in mixing bowl and bring to the boil 8min / varoma / speed 3.

3. Place pumpkin in varoma tray, place on mixing bowl and steam 15min / varoma / speed 3.

4. Empty water and place pumpkin in mixing bowl.  Blend 20sec / speed 5.

5.  Place pumpkin in separate bowl and set aside to cool. Wash and dry mixing bowl.

6. Place flour, sugar, salt and butter into mixing bowl and mix 5sec / speed 8, or until mixture resembles breadcrumbs.

7. Add milk and pumpkin and combine 20sec / speed 5, then knead 20sec with lid locked.

8. Transfer dough onto floured bench top or silicone mat and press out to a 3cm thickness.  Cut scones out with a 5cm cutter until all dough has been used.  

9. Place scones onto prepared tray, so that each scone is touching the next, and brush with a little extra milk.  Bake 20min, or until lightly golden.

10. Allow to cool on tray for a few minutes, then transfer to a wire rack.  Serve warm or cold, with jam.

4 ProPoints per scone.


For something different, add 80g sultanas with milk and pumpkin. ProPoints value will then be 5 per scone.

Wednesday 3 September 2014

Raspberry and Vanilla Custard

Serves 4

The Thermomix is a whizz at making custard and there are a lot of great suggestions for flavour combinations available on the internet, but this is not one that I have come across yet.  It's sensational and, as always, super easy and quick.

What's in it?

60g caster sugar
20g cornflour
500mL skim milk
150g frozen raspberries
2 eggs
1tsp vanilla bean paste

How do I make it?

Place sugar and cornflour in mixing bowl and mill 10sec / speed 9.  Scrape down sides of bowl.  Add all remaining ingredients and cook 7min / 90°C / speed 4.  Best served warm.

4 ProPoints per serve.