RECIPES
Simply Delish Pudding-Filled Halloween Doughnuts Recipe (Using store-bought Doughnuts)
Ingredients
6-8 store-bought doughnuts (plain, glazed, or powdered)
1 packet Simply Delish Vanilla or Chocolate Pudding
2 cups cold milk (for pudding preparation)
Optional toppings: powdered sugar, chocolate sauce, sprinkles, or crushed nuts
Instructions
Step 1: Prepare the Pudding
In a mixing bowl, prepare the Simply Delish pudding mix as per the box instructions.
If desired, cover and refrigerate until ready to use.
Step 2: Fill the Doughnuts
Using a small knife, carefully cut a slit in the side of each store-bought doughnut to create a pocket for the pudding filling. Alternatively, you can use a doughnut injector or piping bag fitted with a round tip.
Fill the pocket of each doughnut with the prepared Simply Delish pudding. If using a piping bag, gently squeeze the pudding into the doughnut until you see it slightly expand.
Step 3: Add Toppings
Once the doughnuts are filled, you can leave them as is or add your desired toppings.
For powdered sugar: Dust the tops lightly with powdered sugar for a classic look.
For chocolate sauce: Drizzle chocolate sauce over the tops of the filled doughnuts.
For sprinkles or nuts: Dip the tops in melted chocolate or glaze, then sprinkle with colorful sprinkles or crushed nuts.
Step 4: Serve
Arrange your pudding-filled doughnuts on a serving plate and enjoy! These treats are perfect for parties, gatherings, or as a sweet snack.
Tips:
Use different flavours of Simply Delish pudding to create a variety of filled doughnuts.
Store any leftover filled doughnuts in an airtight container in the refrigerator for up to 2 days.
These Simply Delish pudding-filled doughnuts are a quick and easy way to enjoy a decadent treat using store-bought doughnuts! Enjoy
Sugar-Free Spicy Jelly Glazed Tofu
Ingredients:
1 packet Simply Delish Strawberry Jelly (sugar-free)
1/4 cup hot water
2 tablespoons soy sauce
1 teaspoon chili flakes or sriracha (adjust for spice level)
1 tablespoon rice vinegar
1 block of firm tofu, cut into cubes
Instructions:
Prepare:
Simply Delish Strawberry Jelly in hot water until fully mixed.
Stir in soy sauce, chili flakes or sriracha, and rice vinegar.
Marinate the tofu cubes in the mixture for at least 20 minutes.
Spread the tofu on a baking sheet and bake at 400°F (200°C) for 20-25 minutes until the edges are crispy and caramelized.
Serve:
Pair with steamed rice and stir-fried veggies for a complete meal.
Serve as a party appetizer with toothpicks for a sweet and spicy bite.
Perfect for: A sweet and spicy dish that’s both vegan and suitable for those looking to manage their sugar intake.
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Simply Delish: Indulge in Our Chocolate Pudding Pie
Ingredients:
1 packet Simply Delish Chocolate Pudding mix
2 cups almond milk (or your preferred milk alternative)
1 pre-made pie crust (graham cracker or chocolate crust)
1 cup whipped cream (dairy or coconut-based)
1/4 cup chocolate shavings or cocoa powder (for garnish)
Optional: Fresh berries or banana slices for topping
Instructions:
Prepare the Pudding: In a mixing bowl, whisk the Simply Delish Chocolate Pudding mix with the almond milk until smooth and well combined.
Let it sit for about 5 minutes to thicken.
Fill the Pie Crust: Pour the thickened chocolate pudding into the pre-made pie crust, smoothing the top with a spatula.
Chill: Refrigerate the pie for at least 2 hours to allow the pudding to set completely.
Add Whipped Cream: Once set, remove the pie from the refrigerator and top it with whipped cream, spreading it evenly over the chocolate pudding.
Garnish: Sprinkle chocolate shavings or cocoa powder on top for an elegant finish. You can also add fresh berries or banana slices for extra flavor and decoration.
Serve: Slice and serve chilled. Enjoy your Simply Delish Chocolate Pudding Pie as a delightful dessert for any occasion!
Tip: For an extra touch, drizzle some chocolate sauce on each slice before serving!
Limeberry Burst Smoothie Bowl
Perfect for: A refreshing, vibrant, and guilt-free breakfast or snack.
Ingredients:
2 tbsp Limeberry Burst Cordial
1 frozen banana
1/2 cup frozen mixed berries (strawberries, blueberries, raspberries)
1/2 cup plain Greek yogurt (or plant-based alternative)
1-2 tsp Suki Sweetener (optional)
A splash of almond milk (for blending)
Toppings:
Fresh berries
Sliced kiwi or banana
Chia seeds or flaxseeds
Coconut flakes
Granola
Instructions:
In a blender, combine the frozen banana, frozen berries, Greek yogurt, Limeberry Burst Cordial, and a splash of almond milk.
Blend until smooth and creamy. Add more almond milk if needed to reach your desired consistency.
Taste and add Suki Sweetener for a touch of extra sweetness if preferred.
Pour the smoothie into a bowl and top with fresh berries, sliced kiwi or banana, chia seeds, coconut flakes, and granola.
Enjoy immediately for a refreshing, nutritious start to your day!
Tip: Add a scoop of protein powder or nut butter for an extra energy boost.
#LimeberryBliss #SmoothieBowlGoals #HealthyEating #GuiltFreeTreat
Zesty Strawberry Vinaigrette
Perfect for: Fresh salads or drizzling over grilled veggies.
Ingredients:
1 sachet Simply Delish Strawberry Jelly
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tbsp honey or Suki Sweetener
Pinch of salt and pepper
Instructions:
Dissolve the Simply Delish Strawberry Jelly in 1/4 cup warm water.
Whisk in olive oil, balsamic vinegar, sweetener, salt, and pepper until well combined.
Drizzle over your favorite leafy greens, roasted veggies, or grilled chicken.
VEGAN CARROT CAKE
INGREDIENTS
1 cup shredded carrots (150g)
1/2 cup finely chopped ripe pineapple (excluding the core) (80g)
1/4 cup sunflower oil (60g)
2 tsp apple cider vinegar
2 tsp vanilla essence
1 1/2 cups oat flour (170g)
1 1/2 tsp cinnamon
3/4 tsp salt
1/2 tsp baking powder
1/2 cup suki sweetener (105g)
50g almond flour
METHOD
Mix all wet ingredients together
Mix all dry ingredients together
Mix wet ingredients with dry ingredients
Grease and line a small baking pan with parchment paper
AirFryer: bake at 180°C for 25 to 30 minutes
Use a small pan (15cm by 15cm). the carrot cake was around 1.8cm in height.
DATE SQUARES
INGREDIENTS
1 packet of sugar-free Marie Biscuits (200g)
50g Suki Sweetener
250g chopped dates
115g butter
1 egg - whisked
1 teaspoon vanilla essence
Desiccated coconut to coat the squares (coconut flour can also be used)
METHOD
1. Crush the biscuits into fingernail-sized pieces
2. Melt the butter and Suki Sweetener, add the dates and simmer until the mixture is soft and mushy
3. Remove from heat and allow the mixture to cool down somewhat
4. Add whisked egg and vanilla and mix
5. Add crushed Marie Biscuits and mix
6. Spread mixture onto lined container (150mm by 260mm brownie pan lined with foil)
7. Refrigerate for a few hours
8. Cut into squares and cover in coconut to prevent the squares from sticking to each other / make them less sticky
9. Can be frozen
ORANGE RUM JELLY SHOTS
• Serves: 6-8
• Prepping time: 5 min
• Setting time: 20 minutes
INGREDIENTS
¾ cup Rum
1 packet Simply Deliscious Orange Jelly
1 ½ cup boiling water
METHOD
Mix the Rum and Jelly powder together well. Add boiling water and mix well again.
Pour into shot glasses and let set for 20 min.
CHOCOLATE PUDDING CHEESECAKE
• Serves: 6-8
• Prepping time: 15 min
• Setting time: 10 minutes
INGREDIENTS
Pie crust of choice
250ml whipping cream
1 pkt chocolate pudding mix
250g full cream cheese
pinch of salt
1 tsp vanilla
cocoa powder for decorating
METHOD
Whip cream and pudding mix together. Add cream cheese, salt and vanilla. Fold into the pie crust and dust over with cocoa powder. Let set for 10 minutes before serving.
SUGAR FREE VANILLA CUPCAKES WITH LEMON CREAM ICING
• Serves: 12
• Prepping time: 15 min
• Baking time: 15 min
INGREDIENTS
VANILLA CUPCAKES:
1 ½ cup flour
¾ cup Suki Sweetener
2 tsp baking powder
½ tsp salt
½ cup water or milk
½ cup oil
2 eggs
LEMON CREAM ICING:
250ml whipping cream
juice of half a lemon
¼ cup Suki Sweetener
METHOD
VANILLA CUPCAKES:
Preheat oven to 160 ˚C.
Beat all ingredients together till smooth and divide equally into a 12-cupcake dish. Bake for about 15 minutes or till skewer comes out clean.
LEMON CREAM ICING:
Beat all together until fluffy and ice on cooled cupcakes.
GINGER PEACH JELLY
• Serves: 4
• Prepping time: 5 min
• Setting time: 1 hour
INGREDIENTS
One box Simply Delish Sugar Jelly (Natural and Zero both work just as well)
1 tsp fresh ginger juice or powdered ginger.
METHOD
Mix the ginger and the Simply Delish Jelly powder together then make the jelly according to the package.
Delicious, refreshing dessert.
RASPBERRY NO-BAKE CHEESECAKE IN A CUP
• Serves: 8
• Prepping time: 15 min
• Setting time: 1 hour
INGREDIENTS
1 pkt SD raspberry natural jelly
250 ml whipping cream
1/3 cup water
250 grams good quality cream cheese
1 pkt graham crackers (or any biscuits of choice)
250 ml sour cream
¼ cup Suki sweetener
1 tsp vanilla
fresh raspberries
METHOD
Crush crackers/biscuits and place a little in each small cup.
In a beater add whipping cream and cream cheese. In a separate bowl mix the SD Raspberry jelly and the 1/3 cup water and when dissolved add to the cream and cheese mixture and beat well.
Pipe the cheese mixture into the cups.
Beat the sour cream, Suki sweetener and vanilla till fluffy and pipe little blobs on top.
Decorate with fresh raspberries.
Place in fridge to set for about an hour and it’s ready to serve.
Great dish to prepare in advance.
SUKI LEMON CUPKACES
• Serves: 12
• Prepping time: 15 min
• Baking time: 15 min
INGREDIENTS
LEMON CUPCAKES:
1 medium lemon quartered
6 eggs
250g almond flour/ground
1 tsp baking powder
6 tbsp. Simply Delish Suki Natural Sweetener
1 tsp vanilla essence
¼ tsp salt
LEMON ICING/FROSTING:
100g unsweetened natural yoghurt
100g softened cream cheese
1 tsp. Simply Delish Suki Natural Sweetener
1 tbsp. lemon juice and a little grated lemon zest
METHOD
LEMON CUPCAKES:
Place the lemon quarters in the food processor and blitz until pureed (make sure to remove the seeds).
Add all the other ingredients. Pulse until smooth.
Place the cupcake cases on the baking tray, and place a spoon of the batter into each cupcake case (makes 12 cupcakes).
Bake at 180 C for 10-15 minutes. Test the centre with a clean fork or skewer to ensure they are cooked thoroughly.
LEMON ICING/FROSTING:
Mix the softened cream cheese with the natural yoghurt with a fork until smooth.
Add the lemon zest and juice.
Add Simply Delish Suki Natural Sweetener.
When the cupcakes are completely cold, decorate the low carb lemon cupcakes with the icing/frosting. Top each one with a tiny piece of lemon.
BEST OF BOTH DESSERT
• Serves: 6
• Prepping time: 15 min
• Refrigeration time: 3-5 hrs
INGREDIENTS
1 Packet of Simply Delish Raspberry Jelly
1 Packet of Simply Delish Vanilla Pudding
400 ml Milk (low fat or Soy)
8 Raspberries (washed)
80 ml Plain white or dark chocolate (grated)
METHOD
Start off by covering a muffin tray with a kitchen towel and balancing the dessert glasses in each hole.
Stir boiling water into dry Simply Delish Jel Dessert Mix in a large bowl for at least 2 minutes until completely dissolved.
Pour it into each glass, filling it halfway at the angle as per (photo 1). Refrigerate for a few hours or until firm.
Beat the Simply Delish Vanilla Pudding Mix into 400 ml of milk, using a hand-held or electric beater for 2 minutes.
Pour slowely over the set jelly until glass is full. Place back into the refrigerator until set (photo 2).
Once set, take out the glasses and decorate with grated chocolate and add a few Raspberries on top and serve (photo 3).
APPLESAUCE MUFFINS
• Serves: 12
• Prepping time: 15 min
• Baking time: 20-25 min
INGREDIENTS
½ cup SuKi Natural Sweetener
½ cup soft unsalted butter
2 eggs
2 cups flour
1 cup applesauce
½ tsp. salt
½ tsp. baking soda
1 tsp. baking powder
1 tsp cinnamon
½ tsp clove powder
METHOD
Preheat the oven to 180°C.
Cream together SuKi Natural Sweetener and butter.
Then add eggs.
Then add applesauce and flour.
Stir in remaining ingredients.
Place the paper cupcakes into the muffin tray.
Fill muffins cups 2/3 full and bake at 180°C for 20-25 minutes.
ARTICLES
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