No Bake Carrot and Coconut Cookies

2 cups grated carrots

3 ½ cups white sugar

2 tsp ground ginger (even topped)

1 cup water

1 ½ cup fine coconut

2 tbsp butter

 

Boil carrots, sugar, water & butter for 20 minutes.  Stir continuously.  Remove from stove.  Stir in the ginger & coconut.  Stir continuously till nearly cold.  Pour in greased plate and cut into squares when cold. (Or small muffin pans)

Recipe:  Cook with Inspiration - Alta Smit   Photo:  Alma Pretorius  

 

Quick Fridge Cheesecake

1 x 250 g smooth natural cottage cheese 

1 x 385 g tin condensed milk

½ cup lemon juice (fresh / bottled) 

Crushed nuts 

 

Beat the cottage cheese and lemon juice together.  Add the condensed milk and beat till smooth.

In glass bowl or individual glasses, spoon alternate layers of nuts and cheesecake mixture.  Refrigerate.  Decorate the top with fresh fruit, whole nuts, etc.

The nut layers can be replaced with sliced fresh or canned fruit.  Or you can just use the cheesecake mixture.

 

Strawberry no bake cheesecake

Cheesecake is ready instantly – otherwise refrigerate for a few hours.  For dinner party, prepare in advance - in pretty glasses.

 

I used these take-away plastic containers.  Otherwise use a square (20 x 20 cm) or rectangular (28 x 18 cm – more or less)

 

250 ml pouring Cream

1 x 230g Plain low-fat smooth cottage / cream cheese

1 x 90g box Moir's Strawberry instant pudding powder

2 x 150 g containers Strawberry & Cream double cream yoghurt

2 x 80g packets Strawberry Flavored filled biscuits

Little bit of milk

 

Beat together the cream, cottage /cream cheese, instant pudding powder and yoghurt. Dip the biscuits in milk (this is an absolute must, otherwise the filling won’t stick to the biscuits!) and arrange in the bottom of a dish. 

 

Spoon over the pudding mixture and eat immediately (or refrigerate for later.) 

 

I’ve bought 10 little ‘single serving’ plastic tubs with lids – I crushed the biscuits and scooped it in at the bottom – brushed with milk. Spooned mixture on, brushed with milk and dust with more biscuit crumbs. Ideal for a picnic.

Recipe and photo: Alma Pretorius

 

PRUNE CRUNCHIE BALLS

250 g prunes, pitted, soaked in hot water for 5 minutes, drained

3 tsp coconut (and extra to roll in)

1 tsp honey or sugar

100g wheat biscuits (or wheat free biscuits), crushed (I used provitas)

 

In your blender, mash the soaked and drained prunes.  Add the coconut, honey (sugar) and crushed wheat biscuits in processor.  Blend till fine.  Roll into balls, roll into coconut.  Keep in fridge!

 

Or you can press the mixture down in a greased square / rectangular pan / pie dish and sprinkle with coconut.  Refrigerate, cut into squares.  Keep in fridge. 

 

Recipe and photo:  Alma Pretorius

 

These taste like old-fashioned date crunchies … made with rice Krispies, butter and sugar.  But this version is just sooo much healthier and so easy!!