FAIR DINKUM DELICIOUS

Bring your celebrations home with flavoursome finishes starring true-blue classics – with a twist!

- ALISON ROBERTS

How our food works for you see page 82

Tropical pavlova cake Recipe, page 77

Cook’s Tip

Keep these in an airtight container in the fridge for up to 5 days.

Strawberry lamington bites Recipe, page 72

STRAWBERRY LAMINGTON BITES

PREP 15 MINS MAKES 16

(1 PER SERVE AS A DESSERT)

250g punnet strawberries, hulled, chopped

1 Tbsp water

125g low-fat vanilla yoghurt

105g (1¼ cups) desiccated coconut

225g piece rectangular plain sponge cake or gluten-free sponge cake

1 Put the strawberry and water in a small food processor and process until smooth. Push the mixture through a fine sieve into a shallow bowl, discarding the pulp. Stir in the yoghurt. Put the coconut on a large tray.

2 Cut the sponge into 16 pieces. Using a sharp knife, trim away the outside edges of the cake.

3 Dip the sponge pieces in the strawberry mixture then roll in the coconut. Arrange on serving plates. Serve.

Nutrition info

PER SERVE 420kJ, protein 2g, total fat 6g (sat. fat 4g), carbs 10g, fibre 2g, sodium 50mg • Carb exchanges 1/2• GI estimate high • Gluten-free option • Lower carb

LEMON & PASSIONFRUIT BUTTERFLY CAKES

PREP 15 MINS COOKING 20 MINS

MAKES 12 (1 PER SERVE AS A DESSERT)

70g light margarine

110g (½ cup) caster sugar

1 tsp vanilla extract

60g egg, separated

120g (¾ cup) wholemeal self raising flour