<div style="page-break-before:always; page-break-after:always"><div style="page-break-before:always; page-break-after:always"><div style="page-break-before:always; page-break-after:always"><div style="page-break-before:always; page-break-after:always"><div style="page-break-before:always; page-break-after:always"><div style="page-break-before:always; page-break-after:always"><div style="page-break-before:always; page-break-after:always"><div style="page-break-before:always; page-break-after:always">STRAWBERRY FAIRY CAKES <div style="page-break-before:always; page-break-after:always">MAKES 12<div style="page-break-before:always; page-break-after:always">KEEP ON TRACK per serving FAT 19G PROTEIN 5GCARBS 3G<div style="page-break-before:always; page-break-after:always">FOR THE CAKES100g butter, at room temperature30g erythritol3 eggs100g strawberries, hulled and diced grated zest and10ml (2 tsp) juice of1 lemon100g almond flour20g desiccated coconut5ml (1 tsp) baking powder2.5ml (&frac12; tsp) saltFOR THE ICING <div style="page-break-before:always; page-break-after:always">100g mascarpone100g cream cheese30ml (2 tbsp) erythritol grated zest of 1 lemon1 drop of pink food colouringTO SERVE <div style="page-break-before:always; page-break-after:always">12 fresh strawberries12 mint leaves1. For the cakes: Preheat the oven to 200&deg;C. Line a mini-cake baking pan with 12 paper baking cups.<div style="page-break-before:always; page-break-after:always">2. In a big mixing bowl, whisk the butter and erythritol using an electrical hand beater until airy and fluffy. Add the eggs one at a time and whisk between each addition. Add the strawberries, lemon zest, lemon juice and vanilla extract; mix through.3. In another bowl, mix the almond flour, desiccated coconut, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until well combined.4. Spoon the batter into the prepared cups up to three-quarters full. Bake for 10&ndash;14 minutes, until the cakes are golden and a cake tester inserted in the centre of one comes out clean but moist. Remove the cakes from the pan and allow to cool on a wire rack.5. For the icing: Combine the mascarpone, cream cheese, erythritol, lemon zest and food colouring in a medium glass bowl; whisk using an electric beater until light and fluffy.6. Spread or pipe the icing onto the cakes and top each with a strawberry and a mint leaf.Strawberries are rich in polyphenols, which not only work as antioxidants in the body but may also offer protection against diabetes, cardiovascular diseases and neurodegenerative diseases.<img src="https://magztertemp.s3.amazonaws.com/1395231839/1641903576/articles/61efed4cb8c5d/1643113228786.jpg" width="300" />LEMONY POUND CAKE WITH BUTTER-ROASTED STRAWBERRIES MAKES 12 SLICESKEEP ON TRACK per serving FAT 21G PROTEIN 5GCARBS 6G<div style="page-break-before:always; page-break-after:always">FOR THE CAKE 135g almond flour<div style="page-break-before:always; page-break-after:always">40g coconut flour50g erythritol7.5ml (1&frac12; tsp) baking powder pinch of salt100g butter, softened100g plain yogurt3 large eggs60ml (&frac14; cup) cream grated zest and juice of 1 lemonFOR THE STRAWBERRIES 45g butter250g strawberries, hulled10ml (2 tsp) erythritol (optional)<div style="page-break-before:always; page-break-after:always">TO SERVE 60g mascarpone a few mint leaves1. Preheat the oven to 180&deg;C. Line a 10cm x 20cm loaf pan with baking paper.<div style="page-break-before:always; page-break-after:always">2. For the cake: In a medium mixing bowl, add all the dry ingredients and set aside.3. In a separate bowl, whisk together the softened butter, yogurt, eggs, cream, lemon zest and lemon juice until combined. Gently fold the wet ingredients into the dry ingredients until fully combined.4. Pour the cake batter into the prepared loaf pan. Bake for 50 minutes or until a cake tester inserted in the centre comes out mostly clean.5. Take the pan out of the oven and let the cake cool completely before turning it out onto a wire rack.6. For the strawberries: Heat the butter in a medium pan and add the strawberries and erythritol. Cook for 7&ndash;10 minutes or until the strawberries are soft and there is a bit of sauce in the pan.7. To serve: Slice the cake and top each slice with a dollop of mascarpone, a spoonful of warm strawberries and a mint leaf.<img src="https://magztertemp.s3.amazonaws.com/1395231839/1641903576/articles/61efed4cb8c5d/1643113236374.jpg" width="300" /><div style="page-break-before:always; page-break-after:always">LOW-CARB STRAWBERRY JAM MAKES 3 X 250ML JARS; ABOUT 16 X 15ML SERVINGSKEEP ON TRACK per serving FAT 1G PROTEIN 1GCARBS 4G<div style="page-break-before:always; page-break-after:always">You can use three small glass jars or one large jar for this recipe. They need to be sterilised. Cover the jars (and their lids) with water in a large saucepan and bring to the boil. &ldquo;Cook&rdquo; for 5 minutes and turn off the heat. Allow the jars to cool in the water before lifting them out with tongs.60ml (4 tbsp) chia seeds<div style="page-break-before:always; page-break-after:always">120ml (&frac12; cup) water750g strawberries, hulled and chopped coarsely50g erythritol grated zest and juice of 1 lemon<div style="page-break-before:always; page-break-after:always">1. Place the chia seeds and the water in a small bowl to soak.2. Place the strawberries, erythritol, lemon juice and lemon zest in a medium saucepan over medium heat. Add the soaked chia seeds and stir through.3. Simmer for 15 minutes or until the jam has thickened. Taste the jam after 10 minutes. You might have to add a bit more erythritol or lemon juice to balance the flavours; it depends on the sweetness or tartness of the strawberries.4. Allow to cool, spoon into the sterilised jars and close with the lids. The jam will keep in the fridge for up to 2 weeks.<img src="https://magztertemp.s3.amazonaws.com/1395231839/1641903576/articles/61efed4cb8c5d/1643113285977.jpg" width="300" /><div style="page-break-before:always; page-break-after:always">STRAWBERRY ICE CREAM SERVES 10KEEP ON TRACK per serving FAT 35G PROTEIN 4GCARBS 6GYou need an ice-cream churner for this recipe, but if you don&rsquo;t have one you can use an electric beater to break down the ice crystals in the ice cream. After preparing the mixture, freeze it in a rectangular glass dish (covered with clingwrap) for 2 hours. Remove and whisk with an electric beater, cover and freeze again. Repeat this process twice and then leave to freeze overnight.5 egg yolks<div style="page-break-before:always; page-break-after:always">60g erythritol900ml (33&frasl;5 cups) cream500g strawberries, hulled30ml (2 tbsp) lemon juice10ml (2 tsp) vanilla extract1. Add the egg yolks and erythritol to a medium bowl and whisk, using an electric beater, until pale yellow.<div style="page-break-before:always; page-break-after:always">2. Heat the cream in a saucepan over medium heat until just steaming; do not let it boil. Slowly pour the hot cream into the egg, whisking as you do so. Once fully incorporated, strain through a sieve back into the saucepan.3. Simmer the mixture over a low to-medium heat while constantly stirring until it thickens slightly; it should coat the back of a spoon and leave a channel if you run your finger through it. Be careful not to overcook it, as the egg will scramble. Transfer to a bowl. Cover and leave to cool for 10 minutes, then chill in the fridge for 1 hour.4. Place the strawberries, lemon zest, and juice in a food processor; pur&eacute;e until smooth.5. Stir the strawberry pur&eacute;e and vanilla extract through the chilled cream mixture.6. Pour the mixture into the ice cream churner and churn until it thickens into creamy ice cream. Pour into a container with a tightfitting lid and freeze overnight.7. Remove the ice cream from the freezer 10 minutes before serving to make it easier to scoop.<img src="https://magztertemp.s3.amazonaws.com/1395231839/1641903576/articles/61efed4cb8c5d/1643113319239.jpg" width="300" /><div style="page-break-before:always; page-break-after:always">STRAWBERRY AND BUFFALO MOZZARELLA SALAD<div style="page-break-before:always; page-break-after:always">SERVES 4KEEP ON TRACK per serving FAT 18G PROTEIN 5GCARBS 4GFOR THE SALAD <div style="page-break-before:always; page-break-after:always">1x 125g buffalo mozzarella150g strawberries, hulled and halved10g (about 20) basil leaves a few mint leaves pinch of salt<div style="page-break-before:always; page-break-after:always">FOR THE DRESSING <div style="page-break-before:always; page-break-after:always">45ml (3 tbsp) olive oil30ml (2 tbsp) balsamic vinegar pinch of salt<div style="page-break-before:always; page-break-after:always">1. Break the mozzarella open on a serving plate, and add the strawberry halves, basil leaves and mint leaves. Season with salt.2. Combine the olive oil, balsamic vinegar and salt in a small bowl, drizzle over the salad and serve.<img src="https://magztertemp.s3.amazonaws.com/1395231839/1641903576/articles/61efed4cb8c5d/1643113791015.jpg" width="300" /><div style="page-break-before:always; page-break-after:always">EASY STRAWBERRY ICES MAKES 9KEEP ON TRACK per serving FAT 0G PROTEIN 1GCARBS 7GFor this recipe you need 9 ice lolly moulds with a capacity of 100ml each. Alternatively, set the ices in small tea cups.1 whole lemon, seeded and chopped roughly<div style="page-break-before:always; page-break-after:always">100g erythritol juice of 1 lemon900g strawberries, hulled<div style="page-break-before:always; page-break-after:always">1. Place the chopped lemon and erythritol in a food processor, and pulse until combined. Add the strawberries and the lemon juice, and process until pur&eacute;ed. Taste and add more lemon juice or erythritol as desired. The lemon flavour should be intense but should not overpower the strawberries.2. Pour the mixture into ice lolly moulds. Place in the freezer for about 1 hour and insert the ice cream sticks into the almost-set ices. Freeze overnight.3. Remove from the freezer 10 minutes before serving. Quickly dip the bottom of the moulds in hot water to loosen the ices from the moulds.

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