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Check out customer Nickey’s amazing New You creations and get inspired to cook up your own masterpiece in the kitchen.

If you’re in our Secret Slimmers group, no doubt you’ll have come across customer Nickey’s amazing creations. We have been blown away by her culinary skills. She combines various New You products in ways we never imagined to create the most stunning, Heston Blumenthal worthy dishes. Due to the popularity of her recipes, Nickey has kindly put these all together for our customers to avail of in one handy place.

From mini doughnuts, to chocolate sushi, which of these dishes will have you cooking up a storm in the kitchen?!

 

 

Chocolate Hazelnut Layer Cake

 

What You’ll Need…

  • x1 Chocolate Brownie

  • x1 Chocolate Hazelnut Shake

  • x1 New You Shaker

  • 100ml cold water

  • x2 cake slice silicone mould

  • x1 bowl

  • x1 plate

Method:

  1. Add the Chocolate Brownie mix to a bowl with 50ml of cold water. 

  2. Stir well until you achieve a thick consistency. 

  3. Spoon the mixture into 2 silicone slice moulds.

  4. Tap the mould to release any air bubbles and ensure even distribution of the mix.

  5. Save some mixture for the top of your cake slice at the end.

  6. Place the silicone mould into air fryer or oven for around 10 mins, until the top is crispy like cake.

  7. Remove from the oven and let stand for 2 mins.

  8. Pop cake slices out of moulds, onto a plate & allow to cool.

  9. Add 50ml of water to a New You Shaker Bottle and pour in the Hazelnut Shake mix. Shake well for 20 seconds until you create a thick, hazelnut cream.

  10. Spoon the Hazelnut cream onto a slice of chocolate cake and then place the other piece of cake on top. 

  11. Pour the remaining Chocolate Brownie mix over the top. 

  12. Spoon the remaining hazelnut cream mix onto the plate next to the cake, add some mint and enjoy.



Strawberry Banana Cheesecake


What You’ll Need…

  • x1 New New Apple & Cinnamon Biscuit

  • Red berry Water Flavouring

  • x1 Strawberry & Banana Smoothie

  • Gelatine

  • x1 plate

Method:

  1. Add 50ml of boiling water to half a sachet of Dr Oetker gelatine & 1tsp of Red Berry Water Flavouring.

  2. Pour into a jelly mould and pop in the fridge to set.

  3. Mix half of the Smoothie mix with 25ml of water to create a thick mousse.

  4. Place on top of the Apple & Cinnamon Biscuit.

  5. Add 25ml of water to the other half of the Smoothie.

  6. Pour onto either an ice cream plate or a bowl & pop into the freezer.

  7. Remove the jelly from the mould and place on top of the mousse.

  8. Spoon ice-cream on top and garnish with mint.


Bro-nuts


What You’ll Need…

  • Chocolate Brownie Mix

  • White Chocolate Balls

  • x1 bowl

  • Doughnut plate

Method:

  1. Add 70ml of cold water to the Brownie Mix and stir well until a thick batter forms.

  2. Set aside a spoonful of the mixture and spoon the rest into the doughnut plate.  

  3. Place in the air fryer for 7 mins.

  4. Allow the doughnuts to cool for 2 mins.

  5. Dip them in the Brownie mix.

  6. Crush 5 White Chocolate Balls and sprinkle over the top of the doughnuts.


Pasta Carbonara


What You’ll Need…

  • x2 Pasta Carbonara

  • 200ml boiling water

  • x1 bowl

  • A sieve

Method:

  1. Sieve the pasta from the Carbonara mix.

  2. Add 100ml of boiling water to the pasta and leave for 2 mins.

  3. Added 100ml of water to the Carbonara mix, stir well.

  4. Microwave for 2 minutes.

  5. Pop the pasta in the microwave for 2 minutes.

  6. Drain water from pasta and place in bowl.

  7. Add carbonara sauce on top of pasta and sprinkle with crushed chillis.

  8. Optional New You Bacon crisps, on side.


Sweet & Sour Noodles and Pineapple Jelly


What You’ll Need…

  • New You Sweet & Sour Noodles

  • White Chocolate & Raspberry Shake

  • x1 Pineapple Boost

  • 275ml water

  • Gelatine

  • Milk Chocolate Protein Balls

  • x2 bowls

  • Sieve

Sweet & Sour Noodles Method:

  1. Sieve the noodles from the Sweet and Sour mix.

  2. Add 100ml of boiling water to the noodles and leave for 2 mins.

  3. Add 50ml of water to the Sweet & Sour mix, stir well and microwave for 2 minutes.

  4. Microwave the noodles for 2 minutes.

  5. Drain water from noodles and place in bowl, add sweet and sour mix on top and sprinkle with chopped chilli.


Pineapple Jelly Method:

  1. Mix a Pineapple Boost with 1 sachet of Dr Oetker gelatine.

  2. Add 100ml of boiling water.

  3. Put in fridge to set.

  4. Mix White Chocolate & Raspberry Shake with 75ml of water.

  5. Pour on top of jelly and add Chocolate Balls.


Cake Pops


What You’ll Need…

  • x1 Chocolate Brownie

  • x1 Salted Caramel Cake

  • 120ml cold water

  • Cake pop stand & sticks

  • Crushed Apple & Cinnamon Biscuits


Method:

  1. Make both packs separately with 60ml of cold water.

  2. Stir well until a thick batter is formed.

  3. Add half a crushed biscuit to each mixture.

  4. Pop each bowl into the microwave for 30 seconds each.

  5. Remove from the microwave & roll into cake balls.

  6. Place onto a greaseproof sheet and pop into the air fryer on 150c for 5 mins.

  7. Place cake balls into the fridge for 2 mins to cool

  8. Covered in Caramel Sauce and crushed Biscuit.

  9. Pop onto the sticks to enjoy.


Pie, Chips & Peas


What You’ll Need…

  • x1 Cottage pie

  • x1 Cream of Leek Soup

  • x1 Maple syrup pancakes

  • 180ml boiling water

  • 100ml cold water

  • Plate

  • Glass dish

  • Frying pan or crepe maker

Method:

  1. Mix the cottage pie with 150ml of boiling water & place in small glass dish.

  2. Microwave for 2 mins.  

  3. Add 100ml of cold water to the Pancake mix & leave to stand for 3 mins.

  4. Using some of the Pancake mix, make a thick pancake on crepe maker or flying pan, in the same shape as your glass dish.

  5. Drizzle the rest of the pancake in thin chip-shapes onto the crepe maker.

  6. Add 30ml of boiling water to the Leek Soup and stirred into a thick paste.

  7. Serve all together.


Sushi Rolls


What You’ll Need…

  • Rice pudding

  • Maple Syrup Pancakes

  • Chocolate Brownie

  • Jelly moulds

  • Water flavourings

  • x1 sachet of Dr Oetker gelatine

Method:

  1. Add 50ml of boiling water to your chosen Water Flavourings.

  2. Mix with half a sachet of Dr Oetker gelatine and pour into jelly moulds. 

  3. Place in the fridge to set.

  4. Sieve the rice from the rice pudding and boil to make the rice fluffy.

  5. Add 100ml of water to the Brownie Mix and stir to create a thick batter

  6. Poured onto crepe maker or frying pan to make a large crepe.

  7. Save a tablespoon of the mix to use at the end.

  8. Once the crepe is ready, place on a plate. Spoon the rice down the middle of the crepe and then add some jelly snakes to add flavour and colour.

  9. Tightly roll, wrap in clingfilm and place in fridge to cool.

  10. Mix Pancakes mixture with 50ml of cold water and leave to stand for 3 mins, before placing onto the crepe maker or frying pan.

  11. Cut the Pancakes into heart shapes and place on a plate with jelly shapes.

  12. Remove the chocolate roll from fridge and slice, before topping with the remaining brownie mix.

  13. Add a drop of the Brownie mix that you saved earlier into to a dipping tray.

  14. Mix some of the pudding with a drop of boiling water to make a creamy dip.

  15. Sprinkle with Berry Blast Water Flavouring.


Banana Cheesecake


What You’ll Need…

  • Apple & Cinnamon Biscuits

  • Banana shake

  • Red Berry Water Flavouring

  • 1 sachet of Dr Oetker gelatine

  • A mould 

Method:

  1. Mix 10ml of boiling water with half a sachet of gelatine till dissolved.

  2. Add 65ml of cold water to Banana Shake.

  3. Combine Shake and gelatine & mix well.

  4. Pour the shake mix into a flower shaped mould and place in the fridge.

  5. Crush two biscuits and mix with a tiny bit of shake mixture.

  6. Remove the mould from the fridge, add the biscuit crumb and put back in the fridge for a minute.

  7. Removed the mousse from the mould carefully and placed onto a plate.

  8. Make a tiny amount of Red Berry Water Flavouring sauce, using 5ml of water and a teaspoon of flavouring and pour over the top of the mousse.


Banana Scones


What You’ll Need…

  • Banoffee Porridge

  • Vanilla Ice-Cream Shake

  • Red Berry Water Flavouring

Method:

  1. Make the Porridge into a thick consistency using 50ml of warm water.

  2. Added to silicone square moulds and place into air fryer for 10-13 mins at temp 80.

  3.  Let them cool in fridge for 4 mins.

  4. Make the Ice-Cream Shake using 70ml of cold water.

  5. Pour onto ice-cream plate or pop into the freezer.

  6. Once thickened, spoon onto one scone.

  7. Add 2 heaped teaspoons of Red Berry Water Flavouring with a little water so that it is thick.

  8. Spoon this on top of the ice cream and top with the other piece of the scone.

  9. Finish with a sprinkling of shake mix.


Layered Salted Caramel Cake


What You’ll Need…

  • Salted Caramel Cake

  • Vanilla Ice-Cream Shake

  • Vanilla Shake

  • Dreamy Delight White Chocolate Loops

  • 1 Dr Oetker gelatine sachet

  • Red Berry Water Flavouring

  • 5 small round silicone moulds

  • Heart silicone mould for jelly hearts

Method:

  1. Mix 150ml of boiling water with a sachet of gelatine. Add a teaspoon of Water Flavouring. Pour into silicone heart mould and two of the round silicone moulds. Place in fridge to set.  

  2. Mix Salted Caramel Cake with 100ml of cold water.

  3. Pour into 3 small round silicone moulds.

  4. Place in oven or air fryer for 8 mins at 180c.

  5. Take cake out of moulds while warm and place on a cold plate or surface.

  6. Mix the 2 shake packets with 80ml of water and then mix together to form a thick cream.

  7. Place one piece of cake on a plate, add a piece of jelly on top, and then spoon the cream mixture on top. Repeat again & top with final piece of cake.

  8. Decorate the top with rest of the cream, jelly hearts and Chocolate Loops.

  9.  Slice and serve.


Salted Caramel Cheesecake


What You’ll Need…

  • Salted Caramel Cake

  • Caramel Shake

  • Red Berry Water Flavouring

  • 1 packet of Dr Oetker gelatine

  • 2 silicone slice moulds


Method:

  1. Mix together 60ml of boiling wate, half a sachet of gelatine and a teaspoon of Red Berry Water Flavouring. Pour into a silicone cake slice mould.

  2.  Mix the Salted Caramel Cake mix with 80ml of water and pour into another silicone cake slice mould. Save a tablespoon of mix for decoration.

  3. Place the cake mould into the oven or air fryer for 8 mins at 180c.

  4. Remove the cake from the mould to allow to cool.

  5. Add 60ml water to the the Caramel Shake and mix to create a thick cream.

  6. Spoon the cream on top of the cake slice.

  7. Add the jelly cake slice on top.

  8. Drizzle with caramel cream on top.

  9. Spoon the remaining cream on plate and add mint for decoration.


Crunchy Caramel Chocolate Brownie Bite


What You’ll Need…

  • Chocolate Caramel Muesli

  • Chocolate Brownie

  • Red Berry Water Flavouring

  • 1 sachet of Dr Oetker gelatine.

  • Silicone letter moulds

Method:

  1. Mix both the Chocolate Caramel Muesli and Chocolate Brownie packs together with 150ml of cold water.

  2. Add 60ml of boiling water to half a sachet of gelatine and a teaspoon of Red Berry Water Flavouring. Mix and pour into silicone letter moulds.

  3. Spoon the Muesli Brownie Mix onto crepe maker and spread out.

  4. Use a knife to cut it into a heart shape.

  5. After two mins turn the mix over. When crispy, it’s ready.

  6. Remove carefully and place on plate.

  7. Drizzle with a teaspoon of Brownie mix.

  8. Arrange jelly letters and serve.


Salted Caramel Waffles


What You’ll Need…

  • Salted Caramel Cake

  • Pack of White Chocolate High Protein Balls

  • Waffle maker

  • Fry Light spray

Method:

  1. Mix the Salted Caramel Cake with 100ml of cold water.

  2. Spray the waffle maker with Fry Light.

  3. When waffle maker is hot, spoon the mixture onto the waffle plate.

  4. Save a spoonful of mix.

  5. Once waffle is cooked, remove, cut and place on plate.

  6. Top with half a bag of White Chocolate Balls, drizzle remaining sauce and enjoy.


Berry Ripple Mousse Sundae


What You’ll Need…

  • Vanilla Ice-Cream Shake

  • Red Berry Water Flavouring

  • 1 sachet of Dr Oetker gelatine.

  • 1 Vanilla Cream Wafer

  • Ice-cream plate

Method:

  1. Mix 60ml of boiling water with a teaspoon of red berry water flavouring. And add half a sachet of gelatine. Pour into serving dish, then place in fridge to set.

  2. Add a drop of boiling water to the remaining gelatine and add a drop of Red Berry Water Flavouring, mixing well.

  3. Add half a sachet of Vanilla Ice-cream Shake to the gelatine mixture. Top up with 60ml of cold water and mix to create mousse.

  4. Add the mousse to the jelly, place in fridge to set.

  5. Add 60ml of cold water to the remaining Shake powder. Mix well before pouring onto the ice-cream plate. Leave it for a minute. Add a drop of Red Berry Water Flavouring and swirl around to create a ripple effect.

  6. Spoon ice-cream on top of mousse.

  7. Cut one of the New You wafers in half and place on top and serve. 


Nostalgic Jelly & Ice-Cream


What You’ll Need…

  • Pineapple Boosts

  • Red Berry Water Flavouring

  • White Chocolate & Raspberry Shake

  • I sachet of Dr Oetker gelatine

  • Ice-cream plate

Method:

  1. Add 250ml of boiling water to half a sachet of gelatine.

  2. Split the mixture in two jugs, with 125ml in each.

  3. Add 1 Pineapple Boost to one, mix well & pour into a pot.

  4. Add 1 teaspoon Red Berry Water Flavouring into the other, mix well & pour into another pot.

  5. Mix the Ice-Cream Shake with 150ml of cold water.

  6. Pour onto ice-cream plate, and leave to stand for 1 minute

  7. When at desired texture, spoon on top of jellys and serve.


Salted Caramel Crepe


What You’ll Need…

  • Salted Caramel Cake

  • Crepe maker or large frying pan

Method:

  1. Mix the Salted Caramel Cake mix with 60ml of cold water.

  2. Turn on crepe maker & spray with Fry Light.

  3. Pour cake mix onto the crepe maker, saving a spoonful for caramel drizzle.

  4. Spread out and after a minute, flip the crepe.

  5. Fold and drizzle the caramel sauce over top.


Chocolate Cake


What You’ll Need…

  • Chocolate Brownie

  • Chocolate Shake

  • Caramel Fudge Bar

  • Silicon mould or baking tray

Method:

  1. Mix the Chocolate Brownie with 60ml of cold water.

  2. Spoon mixture into a silicone mould or small baking tray.  

  3. Place in oven or air fryer for 8 mins at 180c.

  4. Remove from mould or tray and place back in for 2 mins upside down.

  5. Mix Shake with 50ml of water so that it’s thick and creamy.

  6. Spoon Shake mixture on top of both slices.

  7. Chop Caramel Fudge Bar and place on top of both slices.

  8. Place one slice on top of the other.

  9. Serve with extra Shake mix and top with some Caramel Fudge pieces.


New You Pizza AND New You Pasta


For Both Dishes, You Will Need…

  • Four Cheese Pasta

  • Tomato Soup

  • Burger mix

  • Pancakes

Method For Pizza:

  1. Add 60ml of cold water & some chilli seeds to the Pancake mix. Leave to stand for 2 mins.

  2. Add 20ml of boiling water to half of the Tomato Soup pack, stir and leave in bowl.

  3. Add 50ml of cold water and dried onion granules to the Burger mix.

  4. Turn on crepe maker and spray with Fry Light.

  5. Sieve the pasta from the Four Cheese Pasta mix.

  6. Add 15ml of boiling water to the cheese mix to create a smooth, thick sauce.

  7. Poured the Pancake mix onto the crepe maker and turn over after 1 minute.

  8. Remove Pancake and place on a tray. Spoon the Tomato Soup mix on top.

  9. Use half of the Burger Mix to create ball shapes, cook on the crepe maker, turning after 30 seconds.

  10. Add the 6 Burger balls to the top of the pancake.

  11. Drop balls of cheese sauce mix around the pancake.

  12.  Add chopped chillies and place in oven or air fryer for 6 mins at 180c

  13. Serve and enjoy.

Method for Pasta

  1. Add 50ml of boiling water to the remaining Tomato Soup mix (half pack).

  2. Add the pasta from the Four-Cheese pasta pack to boiling water. Leave for 5 mins, before adding to the centre of the Tomato Soup.

  3. Add half a pack of Burger mix to crepe maker and turn after 60 seconds.

  4. Chop up Burger mix and sprinkle around the tomato soup.

  5. Add chopped chillis and serve.


New You Style Burritos


What You’ll Need…

  • Mexican Tacos

  • Pancake mix

  • Tomato Soup

Method:

  1. Add 50ml of cold water to the Pancake mix, add chilli seeds & leave to stand for 3 mins.

  2. Mix Tomato Soup with 40ml of boiling water.

  3. Add 100ml of boiling water to the Taco mix, stir and place in microwave for two minutes.

  4. Turn on crepe maker and spray with Fry Light.

  5. Pour 3 equal sized Pancakes on crepe maker, cook for 1 minute on both sides.

  6. Remove Pancakes and add Taco Mix, roll and place on plate.

  7. Pour Tomato Soup on top, add fresh chopped chillis and serve.


Chocolate Profiteroles


What You’ll Need…

  • NYP Salted Caramel Cake
  • NYP Vanilla Flavored Shake
  • NYP Chocolate Brownie
  • 30 ml water

Method:

  1.  Mix the salted caramel mix with 30 ml of water until well combined. 
  2.  Spoon the mixture onto an oven tray and bake according to the package instructions until cooked, then let cool. 
  3. Mix the vanilla cream shake pack with water as per package instructions to make the filling. 
  4. Slice the cooled caramel base and fill each piece with the vanilla cream shake mixture. 
  5. Mix 2 tablespoons of brownie mix with enough water to form a thick paste, then spoon it on top of each filled caramel piece. 
  6.   Store any remaining brownie mix paste for later use in making cookies. 

 


Crispy Caramel Tart


What You’ll Need…

  • NYP Crispy Caramel Bar
  • NYP Chocolate Porridge
  • NYP Chocolate Caramel Shake

Method:

  1.  Mix the porridge mix with water to create a thick paste, then spoon it into a tart case and spread evenly. 
  2.  Mix the shake pack with water to make a very thick consistency  
  3. Spoon the thick shake mixture on top of the porridge base in the tart case. 
  4. Sprinkle the chopped chocolate bar over the top of the shake mixture. 

 


Chocolate Caramel Muffins


What You’ll Need…

  • NYP Salted Caramel Cake
  • NYP Chocolate Brownie
  • NYP Cookies and Cream Flavour Shake
  • Water

Method:

  1. Place two silver metal round molds on a greaseproof sheet. 
  2.  Add two drops of salted caramel and two drops of chocolate brownie mixture into each round mold. 
  3.  Bake in the oven at 100°C (212°F) for 15 minutes.  
  4.  Mix the thick shake pack with water to achieve a thick consistency. 
  5.  Slice the baked items in half and serve with the thick shake as a creamy topping. 


Chocolate Caramel Eclair


What You’ll Need…

  • NYP Salted Caramel cake
  • Water (for thinning the cake mix)
  • NYP Chocolate Caramel Shake

Method:

  1. Spoon the thick caramel cake mix into a mould and bake in the oven for 10 minutes.
  2. Save a spoonful of the cake mix and add more water to make it runny for a gooey cream texture.
  3. Prepare the shake mix, saving a spoonful to use as a sauce.
  4. Dip the baked cake into the shake mix and refrigerate for 2 minutes.
  5. Drizzle the watered-down cake mix over the top and let it set.
  6. Create a hole in the end of the cake and squirt the remaining shake sauce into the middle.


Strawberry Tart


What You’ll Need…

  • NYP Red Berry Flavour Porridge
  • Strawberry Flavoured Shake
  • Strawberry Crisp Bar
  • 40ml water

Method:

  1. Mix the porridge with water to form a thick paste and press it into a tart case. 
  2.  Bake the porridge tart case according to package instructions until firm and crisp. 
  3. Mix the shake pack with 40 ml of water to create a very thick consistency. 
  4.  Spoon the thick shake mixture into the baked porridge tart case. Chop the strawberry crisp meal bar slices and sprinkle them on top of the shake filling. 
  5. Enjoy your tart now or save the rest for later. 


Banoffee Tart


What You’ll Need…

  • NYP Banoffee Porridge
  • NYP Banana Flavoured Shake
  • NYP Vanilla Ice-cream Flavour Shake

Method:

  1. Mix the porridge pack with water according to package instructions to create a thick paste. 
  2. Mix the banana shake pack with water as per package instructions. 
  3. Blend the prepared porridge mix with the banana shake mix and add a spoonful of the ice cream shake mix. 
  4.   Spoon the combined mixture into tart cases and bake according to porridge package instructions or until set and firm. 
  5. Enjoy the two banoffee tarts and save the remaining ice cream shake mix for later as a meal. 


Berry Bakewell’s


What You’ll Need…

  • NYP Vanilla Custard Porridge
  • NYP Vanilla Ice-cream Flavour Shake
  • Mixed Berries

Method:

  1. Mix the porridge mix with water to form a thick paste. 
  2.  Spoon the mixture into tart cases and bake in the oven at 180°C (350°F) for 10 minutes, or until firm. 
  3.  If using frozen berries, thaw them slightly. If using fresh, clean and slice as needed. Set aside. 
  4. Mix the shake pack with enough water to achieve a very thick consistency. 
  5.  Once the tart cases are baked and cooled slightly, spoon the berry filling into the center of each tart case. 
  6.  Spoon the thick shake mixture on top of the berry filling. 
  7.  Place a berry heart on top of each tart. 
  8.  Refrigerate for 5 minutes to set while you make a cup of tea. 


White chocolate Brownie


What You’ll Need…

  • NYP Strawberry and White Chocolate
  • NYP Chocolate Brownie
  • 25 ml water

Method:

  1.  Mix the chocolate brownie mix with 25 ml of cold water until well combined. 
  2.  Chop the white chocolate and strawberry bar in half, saving one half for later use 
  3.   Stir a few slices of the chopped bar into the brownie mix for added crunch. 
  4.  Spoon the brownie mixture into muffin cases and bake in the oven at 190°C (375°F) for 12 minutes. 
  5.   While still warm and gooey, sprinkle the remaining chopped bar on top of each brownie. 

 


Vanilla and Berry mousse with a Vanilla and Berry Jelly and cream sauce topping


What You’ll Need…

  • NYP Vanilla Ice cream Shake
  • NYP Red Berry Water Flavouring
  • NYP Apple & Cinnamon Flavoured Biscuits
  • 1/2 sachet gelatin
  • 25 ml water

Method:

  1. Mix a teaspoon of shake powder with 1/2 sachet of gelatin and a drop of berry powder. 
  2. Add a couple of drops of water and place the mixture in the fridge for 15 minutes to set. 
  3. Break up the two biscuits and mix with a teaspoon of shake powder and a small amount of water to form crumbs that hold together. 
  4. Mix the remaining shake powder (reserving a teaspoon for topping) with 25 ml of water, a sprinkle of berry powder, and the other half of the gelatine sachet. 
  5. Place in the fridge to set for 5 minutes. 
  6. After 5 minutes, layer the mousse on top of the chilled biscuit base. 
  7. Add the set jelly on top of the mousse, slicing it and rubbing berry flavouring into the slices. 
  8.  Mix the last teaspoon of shake powder with water and berry flavouring to make the sauce. 
  9.  Drizzle the prepared sauce on top of the dessert and serve. 


Banana shake mousse On biscuit crumb with Berry Drizzle and Pineapple Boost and Red Berry fish gummies


What You’ll Need…

  • NYP Banana Flavoured Shake
  • NYP Red Berry Water Flavouring
  • NYP Tropical Pineapple Boosts
  • NYP Apple & Cinnamon Flavoured Biscuits
  • 1/2 sachet gelatin
  • 40 ml water

Method:

  1. Prepare the Mousse: Mix 40 ml of water with shake mix and half a sachet of gelatin, then place in the fridge and let set for 10 minutes. 
  2. Prepare the Biscuit Base: Mix a drop of shake mix with a small amount of water and two crushed biscuits to form a base, then press it into the bottom of your serving dish. 
  3. Prepare the Fish: Mix the remaining half sachet of gelatine with pineapple boost and a drop of berry flavouring, then allow to set in the fridge. 
  4. Assemble the Dessert: Once the mousse and fish are set, layer the mousse on top of the biscuit base. 
  5. Add Topping: Drizzle a tiny bit of berry flavouring over the top of the mousse. 


Sausage roll and Tomato sauce


What You’ll Need…

  • NYP Burger Mix
  • NYP Maple Syrup Flavoured Pancake Mix
  • NYP Tomato Flavoured Soup
  • Dried onion
  • Herbs
  • Chili Powder

Method:

  1. Prepare the Pancake Mix: Add dried onion, herbs, and chilli powder to the pancake mix to make it savoury, then let it rest for a few minutes.
  2. Prepare the Burger: Shape the burger mix into a sausage shape.
  3. Assemble the Dish: Spread a layer of savoury pancake mix in the bottom of a dish, place the burger in the middle, and top with the remaining pancake mix. 
  4. Bake: Place in the oven and bake for 12 minutes. 
  5. Prepare the Sauce: Mix a spoonful of the soup mix with boiling water to make a sauce. 


Gooey doughnuts


What You’ll Need…

  • NYP Chocolate brownie mix 
  • NYP Salted caramel mix 
  •  1 New You biscuit (crumbled) 
  • 30ml water

Method:

  1. Prepare the Batter: Mix the chocolate brownie mix and salted caramel mix with 30 ml of water until well combined. 
  2. Bake: Pour the mixture into a doughnut mold and bake in the oven at 180°C (350°F) for 10 minutes. 
  3. Cool: Let the baked doughnuts cool for a few minutes. 
  4. Add Topping: Drizzle some of the remaining mix over the cooled doughnuts and sprinkle crumbled New You biscuit on top.


Chocolate Mint Cupcake


What You’ll Need…

  • NYP Salted caramel Cake
  • NYP Mint Chocolate Bar
  • 30ml water
  • NYP Mint Chocolate Flavoured Shake

Method:

  1. Prepare the Cake Mix: Follow the instructions on the salted caramel cake mix package. 
  2. Bake: Place the cake mix into cupcake cases and cook in an air fryer at 180°C (350°F) for 12 minutes. 
  3. Prepare the Shake Topping: Mix 30 ml of water with the shake mix to achieve a drizzling consistency. 
  4. Add Topping: Once the cupcakes have cooled slightly, drizzle the shake mixture on top and sprinkle with chopped mint bar. 


Jaffa Cakes


What You’ll Need…

  • NYP Chocolate Shake
  • NYP Orange Water Flavouring
  • NYP Cinnamon Apple and Cinnamon Biscuits
  • 1/2 tsp gelatine

Method:

  1. Prepare the Base: Soak 5 Apple and Cinnamon biscuits in orange jelly until soft and absorbed. 
  2. Add Jelly Topping: Chop additional jelly and layer it on top of the soaked biscuits. 
  3. Prepare the Chocolate Topping: Mix the chocolate shake with gelatine and stir until dissolved. 
  4. Set the Dessert: Pour the chocolate mixture over the biscuit and jelly base, then refrigerate for about 5 minutes to set. 


Truffa brownies with Ice-cream sauce


What You’ll Need…

  • NYP Milk Chocolate Truffa Bar
  • NYP Chocolate Brownie
  • NYP Vanilla Ice – Cream Shake
  • Rectangular Mold
  •  A few drops of water (for the shake mixture) 

Method:

  1. Prepare the Brownie: Follow the packet instructions to mix and pour the brownie batter into a rectangular mold. Bake in the oven for around 8 minutes. 
  2. Add Topping: When the brownie is nearly cooked, sprinkle chopped Truffa bar on top. 
  3. Crisp the Top: Place the brownie under the grill to make the top crispy. 
  4. Prepare the Drizzle: Mix 1 tablespoon of shake powder with a few drops of water to create a drizzle.
  5. Finish: Drizzle the shake mixture over the top of the brownie and enjoy. 


Rice pudding mixed with chocolate Brownie


What You’ll Need…

  • NYP Rice Pudding
  • NYP Chocolate Brownie
  • Ground Cinnamon
  • Boiling water

Method:

  1. Prepare the Rice: Sieve the rice from the rice pudding mix and add it to boiling water. 
  2. Mix with Brownies: Add 2 teaspoons of the rice pudding mix to the brownie mix and prepare according to the packet instructions. 
  3. Prepare the Rice Pudding: Add the remaining rice pudding mix to the rice and microwave for 1 minute.
  4. Bake the Brownies: Bake the brownies at 180°C (350°F) for 12 minutes. 
  5. Top the Brownies: Once cooled, spoon some rice pudding mix on top of the brownies in a swirl and sprinkle with cinnamon. 
  6. Finish: Add additional cinnamon to the rice pudding and serve. 


Caramel sundae with chocolate brownie


What You’ll Need…

  • NYP Caramel Shake
  • NYP Chocolate Brownie
  • NYP Salted Caramel Cake
  • 150 ml of cold water

Method:

  1. Prepare Brownie and Salted Caramel: Follow package instructions to microwave both the chocolate brownie and salted caramel mixes. 
  2. Cook in Air Fryer: Place the molds in the air fryer at 80°C (176°F) for 10 minutes. Check and cook for a few more minutes if needed until firm.
  3. Assemble: Layer the brownie and salted caramel pieces in a sundae glass, drizzle with a bit of leftover mix for sauce, and pour the shake over the top. 

 

 

 

 

 

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