YUM! YUM! YUM! The lemon curd is to die for! Very tangy and tart...not too sweet, with a fresh,lemony flavor! I made tiny tarts using carb quick bake mix for the crust, pressed into tiny muffin pans, baked til golden, then filled them with this scrumptious filling. This stuff rocks!
This review is specific to Fruit Spread, Lemon Curd
November 10, 2006 Reviewer: A customer in New York
I ordered this product with some trepidation because (in my experience) products that are sweetened with splenda tend to have a bad after taste. I got the grape jelly because the brand I usually buy does not have grape. The grape jelly is great! I had to look at the label again when I put the jelly on a low carb cracker. It does not taste low carb! Thanks J & A!!!
I love apricot jam and tried five of them from netrition side by side. This one by Jok n Al is my favorite for its intense apricot flavor. It tastes of California dried apricots (not like Turkish dried apricots).
I particularly like an apricot jam omelet: cook the omelet first and then fill it with a tablespoon or two of apricot jam. Try it!
Creamy Fruit Mouse (an original Jok'n'Al recipe)
1 cup low fat unsweetened yogurt
1½ cups JoknAl Topping or 1 cup JoknAl Fruit Spread - flavor of your choice
2 teaspoons gelatine (for Topping) or 1 teaspoon gelatine (for Fruit Spread)
2 egg whites
1 tablespoon lemon juice (to taste)
Combine yogurt and Topping or if using JoknAl Fruit Spread, heatJoknAl Fruit Spread over low heat until melted,
then combine with yogurt. Dissolve gelatine 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.
Quick Cheesecake or Dessert Glaze (an original Jok'n'Al recipe)
Melt (approx.125°F or 50°C) JoknAl Fruit Spread of your choice (jar can be
Spoon over chilled cheesecake.
Chill. - JoknAl Fruit Spread will set again (after
melting) to give an attractive fruity glaze to your cheesecake.
Pork in Black Currant Sauce (an original Jok'n'Al recipe)
6 level tablespoons JoknAl Blackcurrant Fruit Spread
1 tablespoon Soya sauce
1 tablespoon vegetable oil
1 teaspoon lemon juice
½ teaspoon each salt and pepper
1 clove garlic, crushed
6 extra level tablespoons JoknAl Blackcurrant Fruit Spread
2 heaped tablespoons low fat sour cream or low fat unsweetened yogurt
1 tablespoons flour
4 lean rib-eye pork steaks
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 (an original Jok'n'Al recipe)
8 slices lightly buttered bread,
2 oz sultanas
2 tablespoons SPLENDA sweetener (granular) or sugar
1 teaspoon vanilla essence or ½ teaspoon ground cinnamon
1 pint non-fat milk
½ cup JoknAl Fruit Spread - flavor of your choice
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 JoknAl Fruit Spread until melted (jar can be
microwaved) and spoon over the top of the pudding. Serve warm.
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