women

There’s nothing artificial about new Light at Heart from Tate & Lyle Sugars. It’s as versatile as regular sugar – why not try it in your favorite recipes

As the UK’s first blend of pure cane sugar and sweet Stevia leaf extract, Light at Heart is the natural choice for the whole family. You can use it just like sugar but, because it’s twice as sweet, you only need half the amount. And because you use less, you’re cleverly cutting calories by 50%.

Light at Heart is available in both white and brown sugar blends. It isn’t just for tea and coffee, either – you can use it instead of regular sugar in your favorite baked treats and desserts, too. Why not try it for yourself in this delicious biscotti recipe (right)? No one will notice the difference in taste, and you’ll be helping your family save calories while satisfying their sweet tooth.

 

Twice as sweet as regular sugar, so use half as much and cut calories by 50%

Available in 450 g re-sealable packs from all major retailers, in both white and brown sugar blends. Visit www.lightandheart.co.uk for more details.

Description: Light at Heart

Hazelnut and Cranberry Biscotti

Biscotti means “twice cooked” – once as a whole log and once in slices – so these biscuits are nice and crisp

Description: Hazelnut and Cranberry Biscotti

Hands-on time 10 min. cooking time about 35 min. Makes 12 biscuits

·         175 g (6oz) plain flour, plus extra for dusting

·         ¼tsp baking powder

·         40 g (1½oz) Light at Heart Brown

·         2 medium free range eggs, beaten

·         1½ tsp almond extract, optional

·         60 g (2½oz) dried cranberries

·         60 g (2½oz) blanched hazelnuts or almonds, roughly chopped

  1. Preheat oven to 1800C (1600C fan) mark 4. Line a baking sheet with baking parchment.
  2. Sift flour and baking powder into a bowl then stir in all the remaining ingredients. Use your hands to bring the mixture together, then tip it on to a lightly floured surface and knead well for about 2 min to make a soft but not sticky dough.
  3. Roll dough into a 25 cm (10 in) sausage shape. Place on the prepared sheet, flatten the top slightly and bake for 20-25 min, or until golden and firm.
  4. Leave to cool on the baking sheet for 10 min, then transfer to a board. Use a serrated knife to cut the roll diagonally into 12 slices. Arrange slices on the sheet and bake again for 5-10 min or until golden, turning once. Remove from the baking sheet and leave to cool on a wire rack. Serve the biscotti with espresso or Vin Santo for dunking!
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