Signs of the Times Australia / NZ edition — lifestyle, health, relationships, culture, spirituality, people — published since 1886
Blueberry and Macaroon Dip
plus Apricot Delights
- Preparation Time:
20 minutes
- Per Serve:
Per teaspoon: 890 kilojoules (212 calories). Protein, 11 g. Fat, 2 g. Carbohydrate 37 g. Sodium 350 mg. Potassium, 620 mg. Calcium 50 mg. Iron 3.1 mg. Fibre 11 g.
- Cooking Time:
15 minutes
- Serves:
makes 18
The Dip:
Ingredients:
90 g packet macaroon biscuits, crushed
500 g low-fat
fresh ricotta
1 tablespoon honey
1 tablespoon Sanitarium So Good® soymilk
150 g blueberries
Instructions:
1. Process macaroon biscuits in food processor until fine. Remove and place in a bowl.
2. Process ricotta, honey and So Good in processor until smooth.
3. Fold through biscuit crumbs and blueberries.
4. Serve as a dip with almond bread and/or fresh fruit.
The Delights:
Ingredients:
125 g margarine
1⁄2 cup caster sugar
1 egg
1 cup Sanitarium Fancy Large Dried Apricots, chopped
1 cup self-raising wholemeal flour
11⁄2 cups Sanitarium Light’n’Tasty®
Instructions:
1. Place margarine and sugar into a bowl and beat with an electric mixer until light and creamy.
2. Add egg, beat well.
3. Stir through chopped apricots and sifted flour.
4. Roll tablespoonfuls of mixture in Light’n’Tasty and place on a lightly greased oven tray. Slightly flatten with a fork.
5. Bake in a moderate oven (180°C) for 15 minutes or until lightly brown.
For further information on healthy eating, please contact Sanitarium Nutrition Service
Australia:
Locked Bag 7,
Central Coast Mail Centre, NSW 2252
Phone: 1800 673 392
New Zealand:
Private Bag 92127,
Auckland, New Zealand
Phone: 0800 100 257
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