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Author and freelance recipe writer
PHOTO: Matt Wreford
Susanna Booth is a cookery writer who specialises
in adapting some of our favourite recipes into their 'free-from' equivalents - making it easier for
families and friends to get together and enjoy the same meal. Her latest book, Sensationally Sugar Free, has cut out as much sugar as possible.
Pistachio kulfi from Sensationally Sugar Free. It's super simple, just blend together 75g shelled pistachios soaked for four hours in 4 tbsp water, 375ml evaporated milk, 125ml whipping cream and 1.5tbsp stevia powder. Freeze in dariole moulds or plastic drinking cups, turn out and enjoy!