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Fruit Toppings Low Carb Fruit Toppings

These high quality Fruit Toppings are imported from New Zealand. The quality is the best around.

Splenda sweetened, diabetic friendly, perfect for the low carb dieter. Great for cereal toppings! We are sure you will love these low carb fruit toppings!

Low in sugars - full rich taste.

Suggested Use : Pour over desserts, yogurt, breakfast cereals, or protein drinks.

Sucrose has been largely replaced in these low calorie products by a combination of polydextrose and sucralose (Splenda), neither of which affect blood sugars. A small quantity of fructose (fruit sugar) has been added for taste enhancement.

These products are perfectly safe for most diabetic diets taken in reasonable quantities, but a diabetic with any reason to doubt should consult his or her medical advisor.


Nutrition Facts  
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Add 11-0013 Jok n Al
Low Calorie Fruit Topping, Passionfruit
10 fl. oz. $4.99 $3.99
Add 11-0014 Jok n Al
Low Calorie Fruit Topping, Raspberry
10 fl. oz. $4.99 $3.99
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Customer Reviews
Low Calorie Fruit Topping (Jok n Al) - Average rating 4.8 (22 reviews)  - Write a review

Nutrition Facts

Nutritional Data
Serving Size: 30g (approx 2 Tbsp.)
Servings Per Bottle: 10
Product Calories Carbs Sugar Protein FatComments
Apricot & Peach Topping with Almonds 16.0 3.21.5<1 <1 Pieces of peach with flaked almonds in an apricot matrix.
Boysenberry & Orange Topping 15.0 3.3 1.8 <1 <1 Boysenberries with some orange zing.
Raspberry Topping 12.4 2.8 1.0 <1 <1 Full of fruit, an old favorite.
Spiced Apple and Sultana Topping 16.73.9 2.5 <1 <1 Whole apple dice in an exciting sauce.


RECIPES USING TOPPINGS AND Fruit SpreadS

CREAMY FRUIT MOUSSE
4 servings

1 cup low fat unsweetened yogurt
1 cups
SynergyDiet Topping or 1 cup SynergyDiet Fruit Spread - flavor of your choice
2 teaspoons gelatin (for Topping)
or 1 teaspoon gelatin (for Fruit Spread)
2 egg whites
1 tablespoon lemon juice (to taste)

Method:
Combine yogurt and Topping
or if using SynergyDiet Fruit Spread, heat SynergyDiet Fruit Spread over low heat until melted, then combine with yogurt. Dissolve gelatin over low heat with 1-2 tablespoons water. When thoroughly dissolved, mix into yogurt mixture. Fold in egg whites, which have been beaten until soft peaks form. Add lemon juice. Pour into bowl or individual glasses. Serve with crisp dessert biscuits or wafers, low fat dairy whip or whipped cream if liked.

FRUIT AND BRAN MUFFINS
12 muffins

Sift together:
1 cup flour
teaspoon salt
1 teaspoon baking powder

Add:
1 cups wheat bran flakes
1 teaspoon baking soda
2 teaspoons mixed ground spice
or ground ginger (spices optional)
3 tablespoons granular SPLENDA
sweetener (or sugar)

Add and mix lightly to just combine:
1 cup non-fat milk
2 beaten eggs
1 tablespoon vegetable oil

Spoon some mixture into greased or non-stick muffin tins (about 1/3 full), Pour some (about 1 tablespoon) SynergyDiet Topping (flavor of your choice) into center avoiding it reaching the sides. Carefully spoon more muffin mix around Topping (no need to cover center). Tin should be approximately 2/3 full. Bake in pre-heated oven 400F (200C) 10-12 minutes.

QUICK CHEESECAKE OR DESSERT GLAZE (TOPPING)

Melt (approx.125F or 50C) SynergyDiet Fruit Spread of your choice (jar without lid can be microwaved).
Spoon over chilled cheesecake.
Chill. -
SynergyDiet Fruit Spread will set up again (after melting) to give an attractive fruity glaze to your cheesecake.

PORK IN BLACKCURRANT SAUCE
4 servings

Marinade:
6 level tablespoons
SynergyDiet Blackcurrant Fruit Spread
1 tablespoon Soya sauce
1 tablespoon vegetable oil
1 teaspoon lemon juice
teaspoon each salt and pepper
1 clove garlic, crushed
6 extra level tablespoons
SynergyDiet Blackcurrant Fruit Spread
2 heaped tablespoons low fat sour cream
or low fat unsweetened yogurt
1 tablespoons flour

4 lean rib-eye pork steaks

Method:
Combine marinade ingredients and marinade steaks 20-30 minutes. Heat non-stick frying pan. Add just enough extra oil to grease pan. Add steaks reserving marinade. Fry steaks 5-6 minutes on each side. Remove from pan and keep warm. Lower heat and stir flour into pan juices. Add extra spread and 6 tablespoons reserved marinade. Cook 1 minute before adding sour cream. (Add a little water if evaporation has made sauce too thick.) Adjust seasoning before pouring over steaks.

BREAD AND BUTTER PUDDING
6 servings

8 slices lightly buttered bread, crusts removed
2 oz sultanas
2 eggs
2 tablespoons SPLENDA
sweetener (granular) or sugar
1 teaspoon vanilla extract
or teaspoon ground cinnamon
1 pint non-fat milk
grated nutmeg
cup
SynergyDiet Fruit Spread - flavor of your choice

Method:
Cut bread into fingers and place (buttered side up) in greased ovenproof dish sprinkling each layer with sultanas. Beat eggs, SPLENDA
, milk and vanilla or cinnamon together. Pour over bread. Grate a little nutmeg on top. Bake in pre-heated oven 350 F for about 30 minutes. (The custard should be set and golden brown.) Heat SynergyDiet Fruit Spread until melted (jar can be microwaved) and spoon over the top of the pudding. Serve warm.

RECIPES USING APPLE SAUCE

APPLE AND CARROT MUFFINS
12 muffins

2 cups flour
cup SPLENDA
sweetener (granular)
1 level tablespoon baking powder
1 teaspoon cinnamon
teaspoon salt
1 cup finely grated carrot
cup chopped walnuts (
or pecans)
2 small eggs
1 cups
SynergyDiet Apple Sauce
3 tablespoons vegetable oil

Method:
Combine dry ingredients in a bowl. Stir in carrot and walnuts. In another bowl beat eggs lightly with a fork and mix with
SynergyDiet Apple Sauce and oil. Add egg mixture to dry ingredients and stir lightly to just combine. Do not over mix. Spoon into greased or non-stick muffin tins and bake 350F (175C) 20-25 minutes.

QUICK APPLE CRUMBLE
4 servings

cup flour
cup rolled oats
3 tablespoons SPLENDA
sweetener (granular) or sugar
2 oz butter
1 jar (260g/10oz)
SynergyDiet Apple Sauce

Method:
Spoon
SynergyDiet Apple Sauce into a pie dish. In a bowl, rub butter into dry ingredients until mixture resembles coarse breadcrumbs. Spoon over SynergyDiet Apple Sauce. Bake in pre-heated oven 375F (180C) for 45 minutes or until topping is crisp. Serve hot with low energy ice cream or low fat dairy whip.

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