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The Cake, Bake and
Sweets Show Edition
Equal at a Glance
About Us
As Australia’s No. 1 low calorie sweetener, Equal knows the importance of providing a great
sweet tasting solution for our customers, and we believe you can enjoy all the sweet things in
life… without all the calories, of course!
For over 30 years, Equal has proudly been a part of "sweet moments" around the world, with
millions of people enjoying the sweet taste of Equal in the familiar blue pack to sweeten their
favourite drinks, fruits, cereals and recipes. Equal has now expanded its portfolio to include a
low calorie sweetener which can be used in caking, baking and dessert making!
Equal Products
We aim to provide customers with choice and convenience with our range of low calorie
sweeteners including tablets, sachets and now the return of Equal Spoonful in an easy-pour jar,
making it even easier to use Equal in place of sugar, whatever the occasion.
Contents
3
Equal At A Glance
Recipes
4
Peanut Butter and Banana Cupcakes
For more information on our current range, please visit: www.equalchoice.com.au/products
6
White Chocolate and Raspberry Cupcakes
Cooking with Equal
8
Lemon Meringue Pie
10 Blueberry Ricotta Cheesecakes
12
New York Cheesecake
14
Cinnamon, Raspberry and Pear Scrolls
15
Coconut and Lime Cake
16
Chocolate Fudge Brownies
17
Salted Chocolate and Peanut Slice
Equal is a great option for those looking for guilt-free ways to indulge in
sweet treats and dessert favourites. In cooking, it is important to remember
that Equal doesn’t always behave exactly like sugar. Equal works best in
recipes that don’t require high temperature or prolonged cooking times.
Equal does not brown, caramelise or act as a raising agent like sugar
and therefore, works best in recipes where its main purpose is to
provide sweetness such as cheesecakes, mousses, parfaits and slices.
To make this easier, we’ve provided a selection of specially developed
recipes using Equal to start you on your low calorie cooking journey.
Chef’s Tips:
· Use milk to glaze the tops of cakes or muffins which require browning
· Substitute plain flour for self-raising flour when using Equal
· When creating a batter, mix eggs, milk and other liquids together,
then add the Equal in last to avoid separation of the mixture.
· Equal can also be used to reduce calories in savoury recipes and
works well in marinades, glazes and dressings.
3
Peanut Butter &
Banana Cupcakes
MAKES 10
1/2 cup crunchy peanut butter
CREAM CHEESE FROSTING
2 Tbsp extra virgin olive oil
250g block light cream cheese
3/4 cup EQUAL SPOONFUL
1/3 cup EQUAL SPOONFUL
1 tsp vanilla essence
1/2 tsp finely grated lemon rind
2 eggs, lightly beaten
crushed peanuts nuts, to decorate
1 large ripe banana, mashed
silver cacheous, to decorate
1 cup self-raising flour
dark chocolate curls, to decorate
1/4 cup buttermilk
1 Preheat oven to 180°C. Line 9 holes
of a 12 hole 1/3 cup capacity muffin
tray with paper cases.
2 Put peanut butter, oil, EQUAL and
vanilla in a large bowl and beat with
an electric hand beater until well
combined. Beat in eggs, one at a
time. Gently fold in half the flour. Stir
in buttermilk, and remaining flour,
stirring until just combined.
3 Spoon batter evenly into prepared
holes and smooth surface using the
back of a spoon.
4
4 Bake for 15-20 minutes, or until
cooked when tested with a skewer.
Set aside to cool for 10 minutes
then transfer to a wire rack to
cool completely.
5 To make frosting, put all
ingredients into a large bowl and
beat with an electric hand beater
until light and fluffy. Put into piping
bag and pipe small mounds of
frosting onto the centre of each
cupcake. Decorate with peanuts,
cacheous and chocolate.
5
White Chocolate &
Raspberry Cupcakes
MAKES 12
1 ½ cups self-raising flour
1 tsp baking powder
1 cup oatbran
¾ cup EQUAL SPOONFUL
140g tub apple & strawberry puree
1 cup fat free vanilla yoghurt
1 egg, lightly beaten
2 tbsp light in flavour extra virgin
olive oil
150g frozen raspberries
extra EQUAL SPOONFUL
1. Preheat oven to 180°C. Line a 12
hole 1/3 cup capacity muffin tray
with paper cases.
with a skewer. Set aside to cool
for 10 minutes then transfer to a
wire rack to cool completely.
2. Sift flour and baking powder
into a large bowl. Stir in oatbran
and EQUAL. In a second large
bowl whisk together apple and
strawberry puree, yoghurt, egg
and oil. Stir in dry ingredients and
mix to combine. Add raspberries
and gently
fold through.
5. To make icing, combine milk
and equal in a medium bowl
and set aside. Put butter into a
large bowl and beat with electric
hand beaters until soft and fluffy.
Stir chocolate into milk mixture
then add to butter. Beat until
well combined.
3. Spoon mixture evenly into
prepared holes (approx. a heaped
¼ cupful of mixture in each).
6
WHITE CHOCOLATE ICING
200g unsalted butter, chopped,
softened
1 ½ cups EQUAL SPOONFUL
50g white chocolate melts,
melted
1 Tbsp milk
fresh raspberries, to decroate
4. Bake for 25 minutes or until
golden and cooked when tested
6. Spoon icing into a piping bag
fitted with a 1cm star nozzle.
Pipe icing ontop of cooled
cupcakes. Decorate with fresh
raspberries and dust with a little
extra EQUAL.
7
Lemon
Meringue Pie
8
Serves 8
2 sheets frozen shortcrust pastry,
partially thawed
1 ½ cups EQUAL SPOONFUL
LEMON FILLING
2 ¼ cups water
½ cup lemon juice
½ cup cornflour
2 eggs
2 egg whites
1 tsp finely grated lemon zest
MERINGUE TOPPING
3 egg whites
¼ tsp cream of tartar
2/3 cup EQUAL SPOONFUL
40g butter, chopped
yellow food colouring, to tint
1 Preheat oven to 220ºC. Grease
a 30cm x 8cm rectangular loosebottomed fluted tart tin with
cooking oil spray. Line base and sides
of tin with pastry sheets, slightly
overlapping at the join.Use a small
knife to trim off excess overhanging
pastry. Pierce the base of the pastry
with a fork several times. Line with
a sheet of baking paper and fill with
baking weights or raw beans or
rice. Bake in a preheat oven for 10
minutes. Remove paper and weights,
beans or rice and bake for a further
4-5 minutes or until pastry is light
golden. Cool on a wire rack.
and half the hot lemon cornflour
mixture until smooth. Return to
saucepan and whisk until combined.
Cook, stirring constantly over medlow heat for 1 minute. Remove form
heat and stir in butter. Add afew
drops of food colouring to
tint yellow. Pour mixture into
prepared pastry.
2 To make lemon filling, combine
water, lemon juice and cornflour in
a medium saucepan over mediumhigh heat. Bring to the boil,
stirring constantly.
5 Spoon meringue into a piping
bag fitted with a plain 1cm round
nozzle. Pipe peaks of meringue
onto hot lemon filling to cover filling
completely. Bake for 3 minutes until
lightly browned. Set aside to cool to
room temperature then transfer to
fridge to cool completely. Serve.
3 Meanwhile put eggs, egg whites
and lemon zest into a large bowl and
whisk until smooth. Whisk in EQUAL
4 To make meringue topping, put
egg whites in the bowl of an electric
mixer and beat on high until foamy.
Add cream of tartar and and beat
till soft peaks. Gradually add EQUAL
1 Tbsp at a time, beating well after
each addition until stiff peaks form.
9
Blueberry Ricotta
Cheesecakes
MAKES 6
2 cups (500g) light smooth ricotta
1 1/3 cups EQUAL SPOONFUL
2 tsp finely grated lemon rind
2 tsp gelatine powder
2 Tbsp hot water
250g punnet blueberries
5 shredded wheatmeal biscuits,
finely crushed
lemon zest, to serve
1 Grease 6 holes of a 6 hole ¾ cup
capacity muffin tray. Line bases
with baking paper.
2 Put ricotta, EQUAL and rind into
a large bowl.
10
3 Combine gelatine and water in
a small bowl and set aside for 5
minutes. Microwave on high for
15 secoonds or until gelatine has
dissolved. Add to ricotta mixture
and stir until well combined, and
then fold in half the blueberries.
Spoon evenly into prepared holes.
4 Sprinkle with biscuit crumbs
and smooth with the back of a
spoon. Refrigerate for 4 hours,
or overnight until cheesecakes
have set.
5 Run a spatula or pallette
knife around the edge of
each cake and invert onto a
chopping board.
6 Serve cheesecakes topped
with lemon zest and
remaining blueberries.
11
New York
Cheesecake
SERVES 12
½ 125g punnet blueberries
½ 250g punnet strawberries,
quartered
½ 125g punnet raspberries
Equal spoonful, to dust
CRUST
40g natural vanilla ice-cream wafers,
made into crumbs
80g butter, melted
2 Tbsp EQUAL SPOONFUL
3 x 250g blocks cream cheese
1 Preheat oven to 160ºC. Grease the
base and sides of a 20cm round
spring-form pan and line the base
and sides with baking paper. To
make the crust, combine wafer
crumbs, butter and EQUAL in a large
bowl. Press mixture into the base of
prepared tin and smooth surface.
Bake for 8 minutes. Set aside to
cool on a wire rack whilst preparing
cheesecake filling.
12
2 To make filling, put cream cheese
and EQUAL into a large bowl and
beat with an electric mixer on high
speed until smooth and fluffy. Add
eggs, egg whites and cornflour and
beat again until well combined.
Add sour cream and vanilla and
gently fold to combine. Spoon
mixture ontop of cooled wafer
base and smooth surface. Transfer
FILLING
¾ cup EQUAL SPOONFUL
2 eggs
2 egg whites
2 Tbsp cornflour
1 cup light sour cream
1 tsp vanilla extract
RASPBERRY SAUCE
1 cup frozen raspberries, thawed
1 Tbsp lemon juice
¼ cup EQUAL SPOONFUL
cake to an oven tray. Bake for 45
minutes or until centre of cake is
almost set. Remove cheesecake
from oven and set aside to cool to
room temperature on a wire rack.
Cover and refrigerate for 2 hours or
overnight to chill.
4 To make sauce, put raspberries,
juice and EQUAL into a belnder
or food processor and pulse until
smooth. Strain through a fine sieve
into a small bowl. Refrigerate until
ready to serve.
5 Use a spatula to loosen cake edges
from pan and remove cake from tin.
Transfer to a serving plate. Top with
berries and dust with a little EQUAL.
Serve raspberry sauce on the side to
drizzle as desired.
13
Cinnamon, Raspberry
and Pear Scrolls
SERVES 10
80g (1/2 cup) wholemeal plain flour
75g (1/2 cup) plain flour
1/2 teaspoon ground cinnamon
1 teaspoon dried yeast
2 tablespoons EQUAL SPOONFUL
125ml (1/2 cup) lukewarm low-fat milk
2 teaspoons butter or reduced-fat sunflower
spread, melted
1. Put the flours, cinnamon, yeast and EQUAL in
a medium bowl. Stir well. Add the milk and use a
flat-bladed knife to mix until just starts to come
together. Turn out onto a lightly floured surface
and bring together to form a ball. Knead dough
for 5-10 minutes or until smooth and the dough
bounces back when you push a finger into it.
Transfer to a bowl. Cover with a piece of plastic
wrap and a clean tea towel. Set aside in a warm,
draught-free place for 1 1/2 hours, or until
doubled in size.
2. Line a baking tray with baking paper. Use
your fist to punch down the dough until it
returns to its original size. Use a rolling pin to
roll out on a lightly floured surface until a 25 x
30cm rectangle. Brush the dough with most
of the spread. Sprinkle over the raspberries,
cinnamon and 2 tablespoons of the
extra EQUAL.
Tip – Keep scrolls in an airtight
container for up to 2 days or wrap
individual portions in plastic wrap
and place in resealable freezer
bags. Freeze for up to 3 months.
14
80g (2/3 cup) fresh or frozen raspberries,
defrosted, roughly chopped
1 large ripe pear, peeled, cored, finely chopped
1/4 cup Equal SPOONFUL, extra
1/2 teaspoon ground cinnamon
3. Starting from one of the long sides, roll up
dough tightly to enclose the filling. Cut the roll
into ten even-sized pieces. Arrange the scrolls
in a circular pattern, placing 8 around the
outside and two in the centre, to form a flower
shape, leaving 1-2cm between each scroll. Cover
with a clean tea towel and set aside for 30
minutes to rise again.
4. Preheat oven to 170 C (fan-forced). Brush
the scrolls with the remaining spread and Bake
for 20-25 minutes or until the dough is cooked
through and light golden. Sprinkle over the
remaining EQUAL. Set aside on the tray to cool
for 20 minutes before serving.
Coconut &
Lime Cake
SERVES 12
Cooking spray
50g butter or margarine
2 limes, zest finely grated
2 tablespoons freshly squeezed lime juice
3/4 cup EQUAL SPOONFUL
35g (1/3 cup) desiccated coconut
2 x 50g eggs
1 Preheat oven to 170 C (fan-forced). Spray a
20cm (base measurement) round cake pan
with cooking spray. Line the base and side with
baking paper.
2 Put the spread, lime zest, lime juice, EQUAL
and coconut into a small saucepan. Heat over
medium heat, stirring occasionally, or until
hot. Pour into a large bowl and set aside for 15
minutes to cool. Whisk in the eggs, buttermilk,
vanilla essence and coconut essence.
3 Combine the flours in a medium bowl. Add
to the EQUAL mixture and mix until well
310ml (1 1/4 cups) buttermilk
1 teaspoon vanilla essence
1/2 teaspoon coconut essence
120g (3/4 cup) wholemeal self-raising flour
75g (1/2 cup) self-raising flour
2 eggwhites (from 50g eggs)
Extra EQUAL SPOONFUL, to serve (optional)
combined. Using electric beaters whisk the
eggwhites until soft peaks form. Fold into the
cake batter. Spoon mixture into the lined pan.
Smooth the surface. Bake for 35-40 minutes or
until a skewer inserted into the centre comes
out clean.
4 Set aside in the pan for 15 minutes before
turning out onto a wire rack to cool completely.
Sprinkle with EQUAL to serve, if you like.
Tip – Keep in an airtight container in the fridge
for up to 4 days.
15
Chocolate Fudge
Brownies
SERVES 12
Cooking spray
1 1/2 cups EQUAL SPOONFUL
80g (3/4 cup) cocoa powder, sifted
200g low-fat vanilla yoghurt
125ml (1/2 cup) skim milk
1 Preheat oven to 170 C (fan-forced). Spray a
4cm deep, 16 x 26cm (base measurement) slab
pan with the cooking spray. Line the base with
baking paper, allowing the paper to overhang
the sides.
2 Put the EQUAL, cocoa powder, yoghurt and
milk in a small saucepan. Whisk over low heat
until mixture is well combined. Set aside for 10
minutes to cool slightly.
2 just ripe bananas, mashed until smooth
3 x 50g eggs, lightly whisked
50g (1/3 cup) self-raising flour
40g (1/4 cup) wholemeal self-raising flour
Vanilla ice-cream, to serve (optional)
well combine. Add the flours and mix until well
combined. Pour into the lined pan.
4 Bake for 20 minutes or until just set. Set aside
in the pan for 15-20 minutes before
transferring to a wire rack to cool completely.
Cut into 12 pieces.
Tip – Keep in an airtight container in the fridge
for up to 1 week.
3 Add the eggs to the cocoa mixture. Whisk
Salted Chocolate and
Peanut Slice
MAKES APPROX. 12 SQUARES
½ cup EQUAL SPOONFUL
1 cup of extra virgin coconut oil
1 cup of raw cacao
1 Tbsp rice malt syrup
1 ½ cups raw cashews, soaked in water
overnight
1. In a small saucepan, gently melt the EQUAL,
coconut oil, raw cacao and rice malt syrup
over a low heat, stirring until smooth. Take off
the heat and pour half of the mixture into a
small baking dish or container lined with baking
paper (1L oblong container). Place in the freezer
and allow to set for at least 10 minutes. Set the
remaining half mixture aside.
16
2. Then, blitz the cashews, vanilla & EQUAL in
a food processor until a smooth paste forms.
Remove chocolate layer out of the freezer and
spread nut mixture over the chocolate base.
Place back into the freezer.
1 tsp organic vanilla essence
1 tsp EQUAL SPOONFUL
¾ cup crunchy peanut butter
1 generous pinch of sea salt (to top with)
3. Wipe the food processer clean and then blitz
the peanut butter until soft and easy to spread.
Remove chocolate and nut layers out of the
freezer and spread peanut butter over the nut
layer and place back in the freezer, for around
10 minutes.
4. Pour the remaining chocolate mixture over
the top of the layers and place in the fridge to
set for at least 4 hours.
5. Slice into rectangles, dust with extra cacao
and sea salt. Store in an airtight container in
the fridge.
17
Notes
EQUAL. Australia’s number one sweetener.
18
GET SWEET SMART. FOR MORE INFORMATION ON OUR
PRODUCTS AND RECIPES VISIT OUR WEBSITE AT WWW.EQUALCHOICE.COM.AU.
!
WhIeN
A
n id
Kitc
Mixer
KitchenAid KSM156
Platinum Stand Mixer
Enter our exclusive ‘Cake, Bake and Sweets
Show’ Competition for your chance to win a
KitchenAid KSM156 Platinum Stand Mixer
valued at $849.
How To Enter:
1. Visit our iPad station at the Equal stand or go on
www.getsweetsmart.com.au/
2. Fill in your details on the e-form
3. Submit to enter the draw.
To view the competition Terms and Conditions, please visit:
www.getsweetsmart.com.au/termsandconditions