Created by @bakki_eats on Instagram! Ingredients • 240g low fat cream cheese • 80g low fat mascarpone cheese • 120ml low fat creme fraiche • 70g Zùsto • 200ml Instant coffee • Lady’s finger • Unsweetened cocoa powder Method 1) Whip up the low fat cream cheese with 35g Zùsto until soft peaks form 2) In a separate bowl, whip up the mascarpone cheese and creme fraiche, and add in the rest of the Zùsto until soft peaks form 3) Use a spatula to mix the whipped cream cheese into the mascarpone cheese mixture and gentle incorporate them completely 4) Prepare the instant coffee and soak the lady’s fin ..read more

Created by @shenazfooddiaries on Instagram! Ingredients ? 4 apples ?70g wholewheat flour ?25g Zùsto ?100 ml milk ?20 g coconut oil (melted) ?2 eggs ?1 tsp baking powder ?1 tsp vanilla extract ?1 pinch of salt Method 1️⃣ Line the bottom of an 8-inch (20cm) springform pan with parchment paper and spray with cooking spray. Preheat oven to 180 degrees Celsius. 2️⃣In a large bowl, whisk the eggs and sugar/ Zusto sugar substitute until fluffy. Add the milk, melted coconut oil and vanilla extract. Mix well until well combined. 3️⃣Add the flour, baking powder and salt. Mix until a smooth batter is obt ..read more

Created by mr.rands on Instagram! Prep | 10 mins Soak, Drain & Cook | 40 mins Makes | 15 pieces Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Vegan INGREDIENTS 125g sushi rice Cold tap water, couple of cups of Sushi seasoning: 3tbsp rice wine vinegar / apple cider vinegar 2tbsp equivalent sugar substitute 1tsp salt Filling: 50g plant-based salmon fillets, cut into thin strips 1/4 cucumber, deseeded and cut into matchsticks Serve with: Low sodium soy sauce Pickled sushi ginger, thin slices of Wasabi, thumbnail piece of METHOD Rinse the sushi rice until the water runs clear. Dra ..read more

Recipe created by @natashas_slimmergram on Instagram. Ingredients (makes 12 slices) 4 eggs 50g of Zùsto 100g of plain flour 100g of reduced fat raspberry jam 25g of desiccated coconut 5 tablespoons of water (Optional raspberries for decoration) Method 1. Separate the egg whites and whisk until firm 2. In a separate bowl, mix the yolks, a drop of water, Zùsto, then quickly add in the flour 3. Fold the egg whites into the mixture and bake for around 20 min at 180°C 4. Allow to cool 5. Top with jam and coconut The post Zùsto raspberry & coconu ..read more

Calories 138/serving Carbs 12g/serving Servings 6 servings Ingredients (Jelly) •1 sachet Hartley’s Sugar Free Strawberry Jelly Powder •90g Strawberries (Custard) •450ml Semi Skimmed Milk •4 tsp Cornflour •3 Medium Egg Yolks •1 tsp Vanilla Extract •50g Zùsto (Creamy Topping) •250g Thick Greek Yogurt •1.5 tsp Vanilla Extract •20g Zùsto •1 Strawberry per trifle to decorate. (For the Jelly) •Makes as per packet instructions, pour evenly into 6 bowls and drop in the 90g of chopped strawberries. •put in the fridge to set. (For the Custard) •Heat the milk in a pan over a low heat, stir to stop bottom ..read more

Makes around 16 biscuits Need : Christmas shaped cutters Ingredients 225g plain flour, plus extra for dusting ½ tsp salt 2 tsp bicarbonate of soda 1 heaped tsp ground ginger ½ tsp cinnamon 50g unsalted butter 100g Zùsto 100g golden syrup (or you could try skinny syrup?) Method 1) Heat oven to 190°C/170°C fan/gas 5 and line a baking tray with baking parchment. Sieve the flour, salt, bicarb, ginger and cinnamon into a large bowl. Heat the butter, Zùsto and syrup until dissolved. Leave the Zùsto mixture to cool slightly, then mix into the dry ingredients to form a dough. Chill the dough in the fr ..read more

Lebkuchen – a classic German Christmas delight created by @this_ruth_is_on_fire on Instagram. Calories 164/serving Carbs 9.4g/serving Serving 2 servings Ingredients (makes 20) 175g Almond flour 175g Zùsto ½ tsp Xanthan gum 30g Butter 1 Egg 1½ tsp – Cinnamon 1 tsp – ground ginger ½ tsp nutmeg 1½ tsp Maple syrup ½ tsp Vanilla extract 1 tsp Baking powder ❄ Optional Icing ❄ 50g Powdered Erythritol or icing sugar 15ml Hot water ¼ Flavouring of choice Method ▪︎in a large bowl mix together the almond flour, Zùsto, spices, xanthan gum and baking powder. ▪︎In a separate bowl whisk the melted butter, eg ..read more

Ingredients: 150g Zùsto  150g Self raising flour  Level tablespoon sieved (no added sugar if available) cocoa powder (sieved) 150g Softened butter or light alternative  3 Eggs 1 level Teaspoons baking powder, to add lift as we are using the all in one method  Dash vanilla essence Buttercream 100ml whipping cream  200g Zùsto 120g butter  Method: 1. Place all ingredients in a bowl and mix together on slow speed to start for approx 2 mins until the mixture is a smooth batter. Stir to make sure all ingredients have been mixed. 2. Divide into 12 cu ..read more

Created by @foodiefittwinmummy 40g oat flour 30g cookie dough protein 1/2 mashed banana 1 tsp tahini 1 tsp Zùsto 1/4 tsp baking powder 100ml almond milk Choc Shot 1. Mash the banana and then add the other dry ingredients. Stir in the almond milk until you get a thick batter. 2. Spoon half the batter in to a greased cup, popping double choc cookie dough in the middle, along with a tsp of chocolate tahini and then the remaining batter. 3. Pop it in the oven at 175°C for 15 mins.(aternatively microwave for 60-90 seconds) 4. Finish with a few more cookie crumbs and a drizzle of choc shot. The post ..read more

Zùsto Jammy Dodgers by @this_ruth_is_on_fire 125 calories/serving 9.1g carbs/serving INGREGIENTS (Serves 8) ▪︎ 50g butter ▪︎ 50g almond flour or ground almonds ▪︎ 65g plain flour ▪︎ 25g Zùsto ▪︎ 15g protein powder ▪︎ 1 to 2 tbsp milk ▪︎ 64g no added sugar jam. METHOD 1. In a mixing bowl add the flour, almond and protein powder. 2. Cut the fridge cold butter into small cubes and run into the flour mix until a breadcrumb texture is formed. 3. Add the Zùsto and mix. 4. Add enough milk to bring the mixture into a soft but not sticky dough. 5. Chill in the fridge for 30 mins. 6. Roll between 2 shee ..read more