Entertaining Archives

Choc Avocado Blitz with toasted coconut and peaches

ryvitaau on February 14, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Ryvita with smashed avocado, cherry tomatoes and crumbled feta

Preparation time: 5 minutes

Whipped Feta, Thyme & Honey

Preparation time: 10 minutes

Choc Avocado Blitz with toasted coconut and peaches

Preparation Time: 5 minutes

Number of Servings: 2

Recipe by Ryvita

Energy (kj)

1240

642

Energy (kcal)

297

154

Fat

19.4

of which Saturates

4.4

2.3

Carbohydrates

208

10.8

of which Sugars

16.0

8.3

Fibre

12.7

6.6

Protein

4.5

2.3

Sodium

35mg

18mg

PER 100G

PER SERVING

INGREDIENTS

1 medium (250g) ripe avocado

1 tablespoon honey

1 teaspoon vanilla bean paste

2 tablespoons raw cacao powder or Dutch cocoa, plus extra for dusting

1/2 (75g) ripe peach, diced

1 tablespoon (5g) toasted coconut flakes

2 Ryvita Original crispbreads

METHOD

Put the flesh of the avocado, honey, vanilla and cacao powder into a small food processor or blender and blitz to a smooth puree. Spoon into two small glass parfait dishes; top with the diced peach and coconut flakes.
Slice Original crispbreads into triangles and serve on top of the dessert; sprinkle with a little extra cacao powder.
Seasonal: You can use tinned peaches or other seasonal fruit as a garnish

Banana and peach ice-cream sandwiches

ryvitaau on February 14, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Choc Avocado Blitz with toasted coconut and peaches

Preparation time: 5 minutes

Middle Eastern Fattoush Salad with Ryvita Croutons

Preparation time: 10 minutes

Banana and peach ice-cream sandwiches

Preparation Time: 60 minutes

Number of Servings: 6

Recipe by Ryvita

Energy (kj)

1310

417

Energy (kcal)

312

102.2

Fat

1.7

0.5

of which Saturates

0.6

0.2

Carbohydrates

61.8

19.7

of which Sugars

38.1

12.1

Fibre

8.5

2.7

Protein

6.1

1.9

Sodium

469mg

149mg

PER 100G

PER SERVING

INGREDIENTS

3 large (900g) over ripe bananas

3 large ripe peaches, peeled and diced

170g Greek style yoghurt (regular fat)

2 tablespoons maple syrup

1 teaspoon vanilla bean paste

1 teaspoon lemon juice

12 Ryvita Original crispbreads, cut in half

METHOD

Line a 15 X 25cm baking tin or container with baking paper.
Put bananas, peaches, yoghurt, maple syrup, vanilla and lemon juice in a food processor or blender and blend to a smooth puree. Pour the puree into the prepared tin; freeze overnight.
Turn the ice-cream out on to a clean surface, remove the paper and cut into squares to match the size of the halved Ryvita’s. Sandwich a square of ice-cream between two halves of crispbread; store in the freezer until ready to serve.
Alternatively, the ice-cream can be cut into squares and stored in a container in the freezer. Remove individually and sandwich between crispbreads when required.
The peaches can be replaced with mango, raspberries or strawberries depending on the season.

Ryvita topped with smooth ricotta, raspberries and grated dark chocolate

ryvitaau on February 14, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Chocolate and Coconut Spread with Raspberries & Coconut Flakes

Preparation time: 15 minutes

Frozen Chocolate Banana ‘Ice Cream’

Preparation time: 10 minutes

Ryvita topped with smooth ricotta, raspberries and grated dark chocolate

Preparation Time: 5 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

1511

472

Energy (kcal)

361

113

Fat

5.3

of which Saturates

10.6

3.3

Carbohydrates

9.7

of which Sugars

Fibre

8.7

2.7

Protein

15.6

4.9

Sodium

244mg

76mg

PER 100G

PER SERVING

INGREDIENTS

120g smooth ricotta cheese

1 teaspoon vanilla bean paste

2 Ryvita Original crispbreads

125g raspberries

50g strawberries, diced

5g shaved dark chocolate

1 teaspoon honey

Mint leaves, to garnish

METHOD

In a small bowl, combine the ricotta and vanilla bean paste. Spread the mixture over 2 crispbreads; top with raspberries, strawberries and chocolate and drizzle with honey. Sit one Ryvita on top of the other and serve with a sprig of mint.
Substitute in other seasonal fruits as desired.