Sunrise

2 limes
1/2 cup castor sugar
ice cubes
600ml good quality ice cold juice - eg: orange & mango, or tropical
100mls raspberry cordial syrup or grenadine
Fresh pineapple or lime to serve


Slice pineapple or lime into wedges. Set aside


Place the sugar and lime juice in to separate bowls.


Dunk the rim of a glass into the lime juice then quickly into the sugar, to form a sugar crusted rim.


Carefully place ice cubes into the glasses


Pour the fruit juice and dash of the remaining lime juice over the ice cubes. Slowly pour in the raspberry syrup (it will sink to the bottom). Do not stir.


Garnish with the fresh lime or pineapple. Serve immediately.


VARIATION:  divide 100ml (4 x 1/2 nip) of Tequila over the ice cubes, then continue as per recipe.

Berry Smoothie

1 1/2 cups mixed berries
300ml low fat yoghurt
2 bananas
1-2 tsp cinnamon
2 ice cubes


using an electric blender, add all ingredients and blend until smooth. Serve immediately. For extra flavour, add apple or pineapple juice.


Honey may be a substitute for the cinnamon

Turkish Delight Mocktail

200g turkish delight, chopped
1 cup reduced fat milk
8 scoops vanilla ice cream
chocolate flakes, to serve


Place turkish delight and 1/2 cup milk in a saucepan over low heat. Cook, stirring for 10-15 mins or until smooth. Remove from heat. Add remaining milk. Refrigerate until chilled.


Blend milk mixture and ice cream together until smooth. Top with chocolate flakes. Serve.

Pink Iced Summer

3 cups chilled lemonade
1 1/2 cups grenadine
1/2 cup orange juice
1/2 cup pineapple juice
crushed ice, pineapple wedges to serve


Place lemonade, grenadine, orange juice and pineapple juice in a large jug. Stir to combine. Place ice in glasses. Top with lemonade mixture. Serve with pineapple wedges.

Tropical Fruit Shake

1/2 pineapple, peeled and chopped
1 mango, peeled and chopped
1 cup chilled mango nectar
1 cup ice cubes
8 fresh mint leaves
2 large passionfruit, halved


Blend pineapple, mango, mango nectar, ice and mint together until smooth. Add passionfruit pulp. Blend until just combined. Serve.

Lemon Lime Slush

2 tblsp finely grated lemon rind
2 tblsp caster sugar
3/4 cup boiling water
3/4 cup lemon juice
2 1/2 cup ice cubes
6 scoops lemon lime sorbet


Place lemon rind in a large heatproof jug. Add sugar and boiling water. Stir until sugar has dissolved. Stir in lemon juice. Refrigerate until chilled. Strain mixture into blender. Add ice and sorbet. Blend until combined. Serve.

Chickpea fritters with Tzatziki

WW 4.5pt

serves 4

prep: 15mins

cooking: 10 mins

1 x 40g can chickpeas, rinsed and drained
2 eggs, lightly beaten
1/2 cup skim milk
3/4 cup self raising flour
1 tsp ground cumin
1 cup frozen corn kernels
4 green shallots, trimmed, thinly sliced
2 garlic cloves, crushed
2 tbs fresh flat leaf parsley
1 x 125g tub low fat tzatziki


Pulse chickpeas in a food processor until coarsely chopped. Add eggs and pulse, continuing to add milk, flour and cumin while pulsing. 
Fold in corn, shallots, garlic and parsley.
Lightly spray a large non-stick fry pan with oil and heat over medium-high heat. Using 1/4 cup mixture for each fritter, form 4 fritters in the pan. Cook for 2-3 mins  each side or until golden, risen and cooked through. 
Transfer to a plate and cover to keep warm. Repeat with remaining mix to make 12 fritters.


Serve warm or cold with salad and tzatziki