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Going Nuts
Recipes using Sculpt
1. Tangy Banana-Lime Smoothie
Mix in a blender:
• 1 small ripe banana
• 2 Tbsp unsweetened low fat yoghurt
• 2 scoops Sculpt powder Vanilla Creme flavour
• 200ml non-fat milk
• 1 Tbsp chopped almonds
• A good handful of ice and a squeeze of lime juice
2. Delicious Berry Smoothie
Mix in a blender:
• 2 scoops Sculpt powder
• 250ml non-fat milk
• 2 Tbsp unsweetened low fat yoghurt
• ½ cup fresh or frozen berries
Bircher Muesli Recipes
1. Berry Bircher
Ingredients
• 1 cup rolled oats (uncooked)
• ¾ cup cranberry juice
• ¾ cup frozen berries (use one cup fresh if in season)
• 1 Tbsp lemon juice
• 150g low fat or lite yoghurt (plain or fruity - your choice)
• Sculpt powder - Berry or Vanilla flavour
Directions
Gently mix all ingredients except for Sculpt in a bowl.
Cover and refrigerate overnight.
Before serving, mix one scoop Sculpt through. Enjoy!
NB: This recipe makes three servings. You can store the muesli covered
in the fridge for up to three days. Just add one scoop of Sculpt before you serve!
2. Apple Bircher
Ingredients
• ½ cup rolled oats
• ¼ cup apple juice
• ½ cup low fat yoghurt
• 1 scoop Sculpt powder - Vanilla, Berry or Banana Flavour
• assorted nuts or seeds – pumpkin, sunflower, flaxseed, almonds, etc
• ½ an apple or pear, grated
• 1 small banana or a handful of berries to serve
Simply soak the rolled oats and apple juice overnight and mix in the remaining
ingredients in the morning. Serve with sliced banana or a handful of berries.
Makes one serving.
Sculpt Biscotti
Ingredients
• 1 cup high grade flour
• 1 cup Sculpt Swiss Chocolate flavour
• 2 tsp. baking powder
• ¾ cup castor sugar
• ½ cup almonds toasted and chopped
• 3 eggs
• 1 ½ tsp almond essence
• 1 Tbsp cocoa powder
Directions
Sift together flour, cocoa, baking powder, salt and chocolate Sculpt, mix in sugar.
Beat eggs and mix with dry ingredients. At first the mix will seem very dry, use
hands to knead it together to form a soft dough.
Shape into 2 x 15cm logs and place on a baking sheet lined with baking paper.
Bake at 180 Celsius for 35 minutes. Cool ten minutes, cut into thin slices, spread
slices on baking sheet and bake for 20 minutes at 150 Celsius.
Nutritional Information Per Biscotti Per 100g
Energy – cal/KJ 53cal/224KJ 442cal/1858KJ
Protein 3.0g 24.6g
Fat - Total 1.6g 13.6g
- Saturated 0.3g 2.2g
Carbohydrates – Total 6.3g 52.4g
- Sugars 3.7g 31.1g
*25% protein
Sculpt Divine Dessert
A fabulous treat for those of us just have to have something sweet after dinner!
Try variations on this high protein dessert theme by substituting different flavours
or Mousse mix.
Recipe:
Make up one serving of Sculpt Swiss Chocolate in 250ml of non-fat milk in a blender.
Add to the blender, one packet of Weight Watchers Chocolate Mousse mix, blend for
ten seconds. Dissolve a small sachet of gelatine in half a cup of very hot water. Stir
until dissolved. Let the gelatine cool slightly and then add to the Sculpt/Mousse mix in
the blender. Blend for ten seconds. Pour mixture into serving dishes immediately and
refrigerate for one hour before serving.
NB: This recipe makes three servings. Garnish with slivered almonds or add your favourite
essence flavour, e.g. mint, to the blender for new flavour sensations.
