Rooibos Recipes | AnniqueOnline

Unbaked Strawberry Cheesecake

• 200 g ground almonds
• 1 - 2 egg whites, slightly whisked Filling.

• 10 g (1 sachet) gelatine
• 250 ml cream, chilled
• 2 x 250 g smooth cottage cheese

• 60 - 90 ml sweetener
• 160 ml Annique Lifestyle Shake, strawberry flavour
• Strawberries, cut into slices for decoration

Baked marble cheesecake

CRUST
• 2 egg whites
• 200g pecan nuts, finely chopped

FILLING
• 3 eggs
• 3 tubs (250g each) cream cheese
• 125ml cream
• 60 - 90ml sweetener
• 80ml Annique Lifestyle Shake, chocolate or chai flavour
• 2ml instant coffee powder
• Preheat the oven to 160°C

Combine all the ingredients, excluding the shake and coffee
powder.
Divide in two-thirds and a third.
Spoon the two thirds in the prepared pan.
Stir the shake and instant coffee powder into the one third and ladle spoonfuls of filling into the pan.
Take a sosatie stick and lightly stir through the chocolate or chai mixture so that the filling is marbled by the chocolate .
Bake for 45 minutes until the filling has set.
Leave to cool in the oven.
Yields 1 medium cheesecake.

Rooibos Punch Recipe

• 750 ml Strong, cold Rooibos tea
• 250 ml Pineapple juice
• 200 ml Apple juice

• 1 can (100g) Granadilla pulp
• 1 can Fruit cocktail (optional)
• Crushed ice
• Glazed cherries
• Fresh pineapple cubes
• Fresh mint chopped
You could add the following or alternate the juices:
• 250ml Soda water or lemonade
• 250ml Orange juice or apricot juice.

Fluffy Strawberry Dessert

15ml gelatine
25ml cold water
500ml Bulgarian yoghurt
60ml Annique Lifestyle Shake, strawberry flavour
45ml sweetener
250ml whipped cream
Fresh strawberries

Sprinkle the gelatine over 25ml cold water and leave for a few minutes. Heat slightly in the microwave
oven until the gelatine has just melted. Do not allow to boil.
Combine the yoghurt and shake and whisk
well until the shake is completely dissolved.
Add the gelatine and stir well. Then add the sweetener, mix
thoroughly and fold in the cream.
Spoon into small glasses and chill until set.
Decorate each with a fresh
strawberry.
Makes approximately 6 – 8 glasses.

Flourless chocolate cake with chocolate yoghurt cream.

• 300 g dark chocolate, grated or coarsely chopped
• 100 g pecan nuts, chopped
• 5 extra-large eggs, separated
• 60 ml Annique Lifestyle Shake, chocolate flavour
• 1 ml cream of tartar
• 45 ml sweetener
• 15 ml corn flour

Method
Preheat the oven to 160°C.
Butter a 23 cm loosebottom
cake tin well.
Combine the chocolate
and nuts. Place in the fridge.
Whisk the egg
yolks and Annique Lifestyle Shake until light and thick.
Whisk the egg whites, cream of tartar and sweetener until stiff peaks form.
Sift the corn flour
on to the mixture and fold in.
Combine the nut
mixture and the egg yolk mixture,
fold in the
whipped egg whites and pour into the prepared
pan.
Bake for 40 - 45 minutes until done and the
cake loosens from the sides.
Serve with chocolate
yoghurt cream or ice-cream.