Tagged: #January recipes 2017

02
Jan
2017

Mexican prawn tacos (Low Fibre)

Mexican prawn tacos (Low Fibre)
2 tacos each for 4 people, approximately 1- 1.5 grams of fibre per serve

Ingredient
  • 8 soft tortillas
  • 750 grams of peeled and deveined prawns
  • 2 tablespoons of extra virgin olive oil
  • 10 grams of Mexican spice mix
  • Zest of two limes
  • Juice of two limes
  • Tablespoon of fresh grated ginger
  • ¼ cup packed freshly chopped coriander leaves
  • 1 cup of finely chopped Chinese cabbage
  • ½ cup of marinated skinless red peppers
  • 1 tablespoon of fresh finely chopped chives
  • 1 large avocado
  • 1 cup of plain Greek yoghurt
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02
Jan
2017

Mexican prawn tacos (High Fibre)

Mexican prawn tacos (High Fibre)
2 tacos each for 4 people, approximately 2-3 grams of fibre per serve
 
Ingredients
  • 8 soft round wraps wholemeal
  • 750 grams of peeled and deveined prawns
  • 2 tablespoons of extra virgin olive oil
  • 10 grams of Mexican spice mix
  • Zest of two limes
  • Juice of two limes
  • Tablespoon of fresh grated ginger
  • 1 cup of fresh corn kernels
  • ¼ cup packed freshly chopped coriander leaves
  • 1 cup of finely chopped Chinese cabbage
  • 1 tablespoon of fresh finely chopped chives
  • 1 cup of red kidney beans washed and drained
  • 1 large avocado
  • 1 cup of plain Greek yoghurt
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02
Jan
2017

No bake berry jelly cheese cake (High Fibre)

No bake berry jelly cheese cake (High Fibre)
Four serves, 3-4 grams of fibre per serve

*Not suitable for vegan or vegetarian

Ingredients
  • 60 grams (2/3 packet) reduced sugar raspberry jelly (or jelly flavour of your choice)
  • 250 mls boiling hot water
  • 250 grams Ricotta Cheese
  • 250 grams Cottage Cheese
  • Two heaped tablespoons of flaxseed meal
  • Four large tablespoons of crushed walnuts
  • Four tablespoons of lightly crushed raspberries
  • Four walnut halves for decoration
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02
Jan
2017

No bake berry jelly cheese cake (Low Fibre)

No bake berry jelly cheese cake (Low Fibre)
Four serves, 1 gram of fibre per serve

*Not suitable for vegan or vegetarian

Ingredients
  • 60 grams (2/3 packet) reduced sugar raspberry jelly (or jelly flavour of your choice)
  • 250 mls boiling hot water
  • 250 grams Ricotta Cheese
  • 250 grams Cottage Cheese
  • Six Arnott’s Rice Cookies ® crushed
  • Four tablespoons of lightly crushed raspberries
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