Adventist Community Health Centre
“…because your wellness is our priority”

Desserts

• Chocolate Milk Shake

• Banana Ice Cream

• Tofu Cheese Cake

• Healthy Biscuits

• Corn Pudding

• Coconut Semolina Syrup Cake

• Sweet Potato & Jackfruit Crumble

• Kiwi Biscuits

• Chilled Mango Pudding

• Apple Flat Cake

• Glutinous Rice with Mango

• Pumpkin Pudding

Chocolate Milk Shake

Chocolate Milk Shake Ingredients::

• 2 cup sunflower seeds
• 3 cups of water
• 2 tbsp cocoa
• 2 bananas or apples
• 3 tbsp brown sugar

Procedure:

1. Blend smooth 1 cup of the water with the remaining ingredients.
2. Add remaining water.
3. Add your choice of sweetener if needed.

Banana Ice Cream

Ingredients:

• 10 ripped bananas

• Ground nuts

• Biscuits

Method:

1. Roast the ground nuts and chop fine.

2. Freeze the bananas for a day.

3. Peel the frozen bananas and blend until smooth.

4. Serve the banana ice cream with ground nuts and biscuit.

Tofu Cheese Cake

Ingredients:

A

• 4 cup tofu(mashed)
• 2 tsp vanilla
• 1 tsp salt
• ¼ cup pineapple juice
• ½ cup honey
• ½ cup olive oil
• 2 tsp lemon juice

B

• 2 cup mary biscuits mashed
• 2 tbsp olive oil
• 3 tbsp water
• 2 tbsp honey

Procedure:

1. Put all the ingredients (A) into blender and whiz half at a time until creamy
2. Mix ingredients (B) together and blend it
3. Press (B) into bottom of a 9”x 12” baking dish and pour blended (A) over top, spread evenly and bake at 170c for 20 minutes until just brown on sides.
4. Let it cool and store in the fridge. Serve cold.

 

Healthy Biscuits

Ingredients:

A

• 2 cups rolled oats
• 2 Medium size bananas

B

• ¼ raisins
• ¼ dates
• ¾ walnuts
• ½ teaspoon salt
• ½ cup shredded coconut (optional)
• 1 tsp vanilla (optional)

Procedure:

1. Mix the rolled oats with a bit of water to moisten them
2. Mash the bananas with salt and vanilla
3. Blend ingredients B until smooth
4. Mix all ingredients, then make a rounded shape (or shape that you would prefer) and bake to 180ºC until they turn into golden colour.
5. Serve and enjoy!

 

Corn Pudding

Ingredients:

• 2 cans creamed corn
• 1 can whole kernel corn
• ¼ cup of vegetable margarine (melted)
• ¼ cup brown sugar
• ½ cup soy milk
• 4 tbsp cornstarch

Procedure:

1. Preheat the oven and grease the baking dish.
2. In large bowl mix the melted margarine, sugar and milk. Whisk in cornstarch. Stir in corn and creamed corn. Mix well. Pour mixture into the baking dish.
3. Bake for about 1 hour.

 

Rice Pudding (Arroz con Leche)

Ingredients:

• 2 cups soymilk
• 1 ½ cups medium grain or pearl rice
• 1/2 cup granulated sugar
• 1/2 stick unsalted butter or margarine (optional)
• peel of 1/2 lemon
• 1 cinnamon stick
• 1-2 tsp ground cinnamon

Preparation:

1. Pour approximately 3 cups of water in a large pot and bring to a boil. When it begins to boil, add the rice. Reduce heat a bit and simmer for about 10 minutes. Turn off burner and allow rice to sit in pot of water.
2. Pour soymilk into another large pot and add sugar. Turn burner on low to medium heat. Stir until sugar is completely dissolved. Bring milk to a boil over medium heat, being careful that it does not boil over. While you are waiting for the milk to boil, drain the water from the rice.
3. Once the milk boils, add drained rice, butter, cinnamon stick and lemon peel. Allow to gently boil for about 15-20 minutes, until rice is soft. Remove cinnamon stick and lemon peel. Remove from heat and pour rice pudding into a serving dish. Sprinkle the top with ground cinnamon. Allow to cool for 15 minutes before serving because the mixture retains the heat.
   

Coconut Semolina Syrup Cake

Ingredients:

• 250 g butter
• 1 cup sugar
• 3 egg whites lightly beaten
• 1 tsp vanilla essence
• 1 cup fine ground semolina
• ¾ cup desiccated coconut
• 1 ¼ cups self-raising flour

Lemon Syrup

• ¾ cup sugar
• 1 cup water
• 1 lemon thinly sliced

Procedure:

1. Preheat oven to moderate 180 0C. Brush baking pan with oil. Using electric beater, beat butter and sugar in a small mixing bowl for 10 minutes. Add eggs gradually, beating thoroughly after each addition. Add essence and semolina; beat 5 minutes.
2. Transfer mixture to large mixing bowl; add coconut. Using a metal spoon, fold in sifted flour. Stir until just combined and mixture is smooth.
3. Spoon mixture evenly into prepared tin; smooth surface. Bake 1 hour or until a knife comes out clean when inserted in centre of cake. Pour cold syrup over hot cake.

To make lemon syrup: Combine sugar and water in small pan. Stir constantly over low heat until mixture boils and sugar has dissolved; add lemon. Bring to boil, reduce heat and simmer uncovered, without stirring 15 minutes
 

Sweet Potato & Jackfruit Crumble

Ingredients:

A. For Crumble:

• 4 tbsp flour

• 2 tbsp sugar

• ¼ butter
  
  Crumble together using your finger tips. Set Aside.

B.

• 2 sweet potatoes

• 2 seeds jackfruit

• 2 tsp corn starch

• 2 tsp coarse sugar

Procedure:

1. Wash the sweet potatoes thoroughly. Do not remove the skin. Boil until soft. Cut into rounded shape about 1cm thick. Cut jackfruit into half.

2. Butter and oven-dish tray. Line the sweet potato and jackfruit. Scatter corn starch and sugar over it.

3. Pour over the crumble on top of the fruits.

4. Bake for 20 minutes at 180 degrees.
    

Kiwi Biscuits

Ingredients:

• ½ tin condensed milk

• 3 cups self-raising flour

• 250gm butter

• ½ cup caster sugar

• 2 tbsp baking powder

• 1 pack choc chips

Procedure:

1. Cream butter and sugar; add condensed milk, flour and a pinch of salt.

2. Add choc chips and roll into little balls, flatten with folk.

3. Back in moderate oven for about 20min
    

Chilled Mango Pudding

Ingredients:

• 2 pieces of silken tofu

• 3 tbsp vanilla

• ½ cup of honey

• 6 tsp oil

• Salt to taste

Procedure:

1. Blend all ingredients and chill for 30min

2. Before serving add chopped ripe mangoes.

Apple Flat Cake

Ingredients:

• 2 cups rolled oats
• 2 Tbsp oil (optional)
• 1 Tbsp vanilla
• ¼ cup raisins
• 1 ½ cups apple juice
• ½ tsp salt

• 3 cups shredded apples

• ½ cup sunflower seeds

Procedure:

1. First, mix oats, salt and oil. Stir in remaining items.
2. Pour into oiled 10x15 baking pan
3. Sprinkle top with sunflower seeds
4. Press down lightly and bake at 350 for 45 minutes
5. Remove from oven and cut into squares.

Glutinous Rice with Mango

Ingredients:

• 2 cups glutinous rice

• 1 cup sugar

• 1 cup coconut milk

• 2 ripe mangoes

• Cream Sauce

• 1 cup coconut milk

• 1 tbsp sugar

• ½ tsp salt

• ½ tsp cornstarch

Procedure:

1. Rinse the rice

2. Soak it in water for 30 minutes

3. cook the rice

4. Mix sugar and cup of coconut milk and stir until sugar dissolves.

5. Pour this sauce over the rice and coat completely.

6. Cover and let stand for 20 minutes

7. Slice mangoes into bite size pieces and serve with the rice.

*Cream Sauce:

1. Mix sugar and 1 cup of coconut milk and stir until sugar dissolves

2. Add cornstarch and put all ingredients in a sauce pan. Stir well.

3. Cook over low heat and stir constantly until just boiling, then turn off heat.

4. Let it cool.

Pumpkin Pudding

Ingredients:

• 1 medium sized pumpkin
• 50 oz butter
• ¾ cup brown sugar
• 2 cups wholemeal flour sieved
• 1 cup coconut milk
• 1 cup water

Procedure:

1. Peel, cut and boil pumpkin until soft. Let it cool.

2. In a bowl, mix 2 cups of flour, butter and sugar.

3. Add pumpkin and continue mixing

4. Add coconut milk and water; continue mixing until all ingredients are fully dissolved.

5. Put it in a container and chill overnight.

6. Serve with coconut milk.