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 CONTENTS

introduction_ ______________________________________________________________________________________________________________ 4

pasta
light and creamy carbonara __________________________________________________________________________ 6
garlic prawn and asparagus fettuccine __________________________________________________ 8
penne with chicken, spinach and mushroon _ __________________________________ 10
pasta with creamy vegetable sauce _______________________________________________________ 12

classics
creamy beef stroganoff __________________________________________________________________________________ 14
tasty ham and macaroni gratin ________________________________________________________________ 16
individual spinach and ricotta quiche ________________________________________________ 18
creamy pumpkin soup ____________________________________________________________________________________ 20

asian
creamy chicken laksa ______________________________________________________________________________________ 22
creamy thai chicken soup ____________________________________________________________________________ 24
thai red chicken curry _ ___________________________________________________________________________________ 26

desserts
mango and coconut pannacotta
passion and kiwi cheesecake
coconut crème caramel
tangy passionfruit mousse
______________________________________________________________ 28
_ __________________________________________________________________ 30
________________________________________________________________________________ 32
__________________________________________________________________________ 34
 H ow t o love creamy food again…with
CA R N AT I O N
Open up your little black book of recipes - passionate, creamy food is
back again. CARNATION Light & Creamy Evaporated Milk has 95% less
fat than cream, so it's time to rekindle your love of tasty, flavoursome
food and introduce a few old flames to the entire family.
CARNATION Light & Creamy Evaporated Milk is simply fresh
Australian Milk with approximately 60% of its water gently removed via
evaporation to create a creamy, nutritious cooking milk.
A relationship with CARNATION Light & Creamy Milk warms the
heart in many ways:
• S
 mooths easily to create thickened sauces, quiches, casseroles
and stews.
• Creams to add richness and flavour to soups and light sauces
• L
 ow in fat, offering 95% less fat than cream and 92% less saturated
fat than regular coconut milk
• N
 ational Heart Foundation Tick approved, which is great news for
creamy food lovers
If you've put delicious creamy food off the menu, all these benefits
mean one thing - it's time to reacquaint yourself with some former loves.
They're better than ever.
4 5
A note from our N U T R I T I O N I S T
CARNATION Light & Creamy Evaporated Milk is every clever
cook’s best friend. I am a big fan of it because, as a dietitian, I know
it’s 98.5% fat free, yet has the goodness of milk. Cream is not missed
in my kitchen because CARNATION Light & Creamy Evaporated
Milk delivers taste and a unique creamy mouth feel that’s perfect for
many sweet and savoury recipes.
CARNATION Light & Creamy Coconut Flavoured Evaporated Milk
is also a fantastic substitute for regular coconut milk, which is high
in saturated fat. It has the benefit of being a good source of calcium
and tastes fantastic in curries, soups and sauces.
I keep these milks in the kitchen as I enjoy cooking and baking
with a lighter touch. Easy to use, tasty and nutritious, I recommend
CARNATION Light & Creamy Evaporated Milk to anyone who
would like to follow a nutritious diet, to help maintain a healthy
weight and eat deliciously.
Bon Appétit!
Penny Small
Manager Corporate Nutrition,
Nestlé
CERT TM used under license
 pasta

LIGHT & CREAMY CARBONARA

250g fettuccine
4 rashers rindless lean bacon, chopped
1 onion, chopped
2 cups mushrooms, sliced
1 cup CARNATION Light & Creamy Evaporated Milk
1 tbsp cornflour
2 tbsp grated parmesan
spraying oil for frying

1. Cook pasta according to directions on packet, drain. Spray

and heat fry pan, add bacon and onion, cook 3 minutes, add
mushrooms, cook further 1 minute.
2. Add combined CARNATION Light & Creamy Evaporated Milk
and cornflour, bring to boil stirring, add pasta, remove from heat.
3. Sprinkle with cheese. Serve immediately.

Serves 4
Preparation time: 8 minutes
Cooking time: 12 minutes
Easy

6
 pasta

G A R L I C P R AW N &
AS PA R AG US F ET TU CC I N E

375g fettuccine
1 tbsp olive oil
2 cloves garlic, finely chopped
500g large uncooked prawns, shelled and veined
1 bunch asparagus, cut into 4cm lengths
150g snow peas, cut into strips lengthways
1 tbsp cornflour
375mL CARNATION Light & Creamy Evaporated Milk
2 tsp French mustard
2 tsp grated lemon rind

1. Cook fettuccine according to directions on packet, drain,

keep warm.
2. .Heat oil in pan, add garlic and prawns, cook 3 minutes. Add
asparagus and snow peas, cook further 1 minute. Add combined
remaining ingredients, bring to boil stirring, simmer 1 minute.
3. Pour sauce over fettuccine, serve immediately.

Serves 4
Preparation time: 15 minutes
Cooking time: 12 minutes
Moderate

8
 pasta

PENNE WITH CHICKEN,

SPINACH & MUSHROOM

350g penne pasta

1 tbsp oil
1 onion, chopped
1 clove garlic, crushed
250g skinless chicken fillet, sliced
1½ cups sliced mushrooms
375mL CARNATION Light & Creamy Evaporated Milk
1 tbsp cornflour
1 tsp French mustard
3 cups baby English spinach leaves
2 tbsp grated parmesan cheese
2 tbsp toasted pinenuts

1. Cook pasta according to directions on packet, drain, keep warm.

2. Heat oil in pan, add onion and garlic, cook 1 minute. Add
chicken and mushrooms, cook 2 minutes, or until
cooked through.
3. Add combined CARNATION Light & Creamy Evaporated Milk,
cornflour, and mustard, bring to boil, simmer 1 minute.
4. Stir in spinach leaves, serve over pasta, sprinkle with cheese,
top with pinenuts.

Serves 4
Preparation time: 10 minutes
Cooking time: 12 minutes
Easy

10
 pasta

PASTA W I T H C R EAMY
V EG ETA B L E SAU C E

350g farfalle (bow tie) pasta

2 tsp olive oil
1 clove garlic, crushed
½ red capsicum, sliced
½ yellow capsicum, sliced
1 zucchini, sliced
2 tsp wholegrain mustard
3 tsp cornflour
375mL CARNATION Light & Creamy Evaporated Milk
2 shallots or spring onions, chopped
½ cup grated reduced fat tasty cheese

1. Cook pasta according to directions on packet, drain and

keep warm.
2. Heat oil in pan, add garlic and vegetables, cook 2 minutes.
Add combined mustard, cornflour and CARNATION Light &
Creamy Evaporated Milk, bring to boil, simmer 1 minute.
3. Stir in shallots and cheese, add pasta, toss through.

Serves 4
Preparation time: 10 minutes
Cooking time: 15 minutes
Easy

12
 classics

CREAMY BEEF STROGANOFF

2 tsp olive oil

500g lean beef strips
1 clove garlic, crushed
1 onion, chopped
100g mushrooms, sliced
1 tbsp tomato paste
2 tsp MAGGI Beef Stock powder
375mL CARNATION Light & Creamy Evaporated Milk
1 tbsp cornflour
cooked rice to serve

1. Heat oil in pan, add beef, brown evenly, remove from pan.
2. Add garlic, onion and mushrooms to pan, cook 2 minutes.
3. Add combined remaining ingredients, bring to boil stirring.
Stir in beef, simmer 3 minutes, stir occasionally. Serve with
cooked rice.

Serves 4
Preparation time: 15 minutes
Cooking time: 10 minutes
Easy

14
 classics

TAS T Y H A M & M ACA R O N I G R AT I N

250g macaroni
2 tsp oil
1 onion, chopped
4 slices lean ham, chopped
375mL can CARNATION Light & Creamy Evaporated Milk
½ cup water
1 tbsp cornflour
1 cup grated light tasty cheese
2 tomatoes, sliced
½ cup fresh wholemeal bread crumbs
2 tbsp chopped parsley

1. Cook pasta according to directions on packet, drain.

2. Heat oil in pan, add onion, cook 2 minutes. Add ham and
combined CARNATION Light & Creamy Evaporated Milk, water
.and cornflour, bring to boil stirring. Add half the cheese and
pasta, mix to combine.
3. Spoon mixture into an ovenproof dish. Top with tomato,
sprinkle with combined bread crumbs, parsley and remaining
cheese. Place under hot grill until golden brown.

Serves 4
Preparation time: 10 minutes
Cooking time: 15 minutes
Easy

16
 classics

INDIVIDUAL SPINACH &

R I COT TA Q U I C H E

4 wholemeal tortillas
1 cup roughly chopped baby spinach leaves
¼ cup chopped flat leaf parsley
¼ cup chopped mint
100g reduced fat ricotta cheese
375mL can CARNATION Light & Creamy Evaporated Milk
3 eggs
salt, pepper
½ cup light tasty cheese
2 slices lean bacon, rolled up

1. Preheat oven to 180°C.

2. Line base and sides of four, 1 cup (250mL) capacity dishes with
23cm x 23cm baking paper, then ease tortilla into each to form
quiche bases.
3. Combine remaining ingredients except lean bacon, pour mixture
into quiche bases. Bake 30 minutes, top with lean bacon, bake
further 10 minutes until set and golden brown. If edges turn
brown, cover lightly with foil to finish baking.

Serves 4
Preparation time: 20 minutes
Cooking time: 40 minutes
Easy

18
 classics

CREAMY PUMPKIN SOUP

15g Margarine
1 onion, chopped
1 1/2 cups water
1 MAGGI Chicken Stock Cube, crumbled
750g pumpkin, peeled and chopped
375mL can CARNATION Light & Creamy Evaporated Milk
pinch nutmeg

1. Melt Margarine in large pan, add onion, cook 2 minutes. Add

water, MAGGI Chicken Stock Cube and pumpkin, bring to
boil, reduce heat, simmer uncovered 25 minutes, until
pumpkin is tender.
2. Place pumpkin and liquid in blender or food processor, process
until smooth, return to pan.
3. Add CARNATION Light & Creamy Evaporated Milk and
nutmeg, reheat, do not boil.
4. Serve with a teaspoon of light sour cream and chives,
if desired.

Serves 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Easy

20
 asian

C R E A M Y CH I C K E N LAKSA

250g rice noodles

250g skinless chicken fillet, thinly sliced
3 tbsp prepared laksa or Thai red curry paste
2 x 375mL cans CARNATION Light & Creamy Coconut
Flavoured Evaporated Milk
2 tbsp MAGGI Authentic Fish Sauce
1 carrot, cut into strips
1 cup sliced mushrooms
1/2 cup peas
2 cups bean sprouts
1/4 cup chopped coriander

1. Soak noodles 10 minutes in boiling water, drain.

2. Place chicken and laksa paste in pan, cook 2 minutes.
3. Add CARNATION Light & Creamy Coconut Flavoured
Evaporated Milk and MAGGI Authentic Fish Sauce.
4. Bring to boil, add carrot, mushrooms and peas, return to boil,
remove from heat. Add bean sprouts and noodles just
before serving.
5. Garnish with coriander.

Serves 4
Preparation time: 15 minutes
Cooking time: 15 minutes
Easy

22
 asian

CREAMY THAI CHICKEN SOUP

2 tsp peanut oil

1 skinless chicken fillet, thinly sliced
1 onion, chopped
1 red capsicum, sliced
2 tbsp Thai red curry paste
2 cups water
1 tbsp cornflour
375mL can CARNATION Light & Creamy Coconut Flavoured
Evaporated Milk
1 tbsp MAGGI Authentic Fish Sauce
1 cup grated zucchini
½ cup peas
½ cup coriander leaves

1. Heat oil in pan, add chicken, cook 2 minutes, add onion and
capsicum, cook 1 minute.
2. Add Thai red curry paste, cook 30 seconds. Add combined
water, cornflour, CARNATION Light & Creamy Coconut
Flavoured Evaporated Milk and MAGGI Authentic Fish Sauce.
3. Bring to boil stirring. Add zucchini and peas, simmer 1 minute.
Serve topped with coriander.

Serves 4
Preparation time: 15 minutes
Cooking time: 8 minutes
Easy

24
 asian

THAI RED CHICKEN CURRY

2 tbsp of Thai red curry paste

250g skinless chicken fillet, sliced
1 onion, sliced
½ eggplant, chopped
375mL CARNATION Light & Creamy Coconut Flavoured
Evaporated Milk
½ cup water
1 tbsp MAGGI Authentic Fish Sauce
½ red capsicum, sliced
½ cup peas
cooked rice to serve

1. Place Thai red curry paste and chicken in pan, cook 2 minutes.
2. Add onion and eggplant, cook for a further 2 minutes.
Add combined CARNATION Light & Creamy Coconut
Flavoured Evaporated Milk, water and MAGGI Authentic Fish
Sauce, bring to boil.
3. Add remaining vegetables, return to boil, simmer 1 minute.
Serve with cooked rice.

Serves 4
Preparation time: 15 minutes
Cooking time: 8 minutes
Easy

26
 desserts

M A N G O & C O C O N U T PANNA COTTA

375mL CARNATION Light & Creamy Coconut Flavoured

Evaporated Milk
2 tbsp sugar
2 ½ tsp gelatine
2 ½ tbsp hot water
1 mango peeled

1. Combine CARNATION Light & Creamy Coconut Flavoured

Evaporated Milk and sugar in a pan, stir over low heat until
sugar dissolved.
2. Dissolve the gelatine in hot water, stir into the milk mixture,
mix well.
3. Puree 1 mango cheek and slice remaining cheek, reserving slices
for decoration. Stir ¼ cup of the puree into milk mixture, reserve
remaining puree for decoration.
4. Pour panna cotta mixture through sieve into 4 individual
serving dishes, cool. Cover, refrigerate until set, turn out and
decorate with reserved mango puree and slices.

Serves 4
Preparation time: 5 minutes
Cooking time: 2 minutes
Easy

28
 desserts

PAS S I O N F R U I T & K I W I C H E ES ECA K E

125g plain sweet biscuits, crushed

60g margarine, melted
375g light cream cheese
½ cup sugar
375mL CARNATION Light & Creamy Evaporated Milk
1 tsp vanilla
4 tsp gelatine
¼ cup hot water
2 kiwi fruits, peeled and cut into 8 pieces each
¼ cup passionfruit pulp

1. Combine biscuit crumbs and margarine, mix well. Press into

base of 22cm springform pan, refrigerate until firm.
2. Beat cream cheese and sugar until smooth. Gradually beat in
CARNATION Light & Creamy Evaporated Milk and vanilla.
3. Dissolve gelatine in hot water, cool, beat into
cheesecake mixture.
4. Sprinkle kiwi fruits over prepared crumb crust, pour cheesecake
mixture evenly over, refrigerate until set. Spoon passionfruit
over top just before serving.

Serves 12
Preparation time: 20 minutes
Allow time to set
Moderate

30
 desserts

COCONUT CRÈME CARAMEL

¾ cup sugar
½ cup water
375mL CARNATION Light & Creamy Coconut Flavoured
Evaporated Milk
½ cup water, extra
¼ cup sugar, extra
2 eggs
2 egg whites

1. Preheat oven to 180°C.

2. Combine sugar and water in pan, stir until sugar is dissolved,
bring to boil, continue boiling without stirring until mixture
turns golden brown. Remove from heat, pour caramel into 6 x ¾
cup capacity ovenproof dishes, rotate dishes individually to
coat base.
3. Beat together remaining ingredients, pour custard into dishes.
Place dishes in baking pan with hot water coming halfway up
sides of dishes.
4. Bake 20 to 25 minutes until just set. Remove dishes from pan,
cool, refrigerate 2 hours. Turn out on serving dishes to serve.

Serves 6
Preparation time: 12 minutes
Cooking time: 30 minutes
Moderate

32
 desserts

TA N GY PAS S I O N F R U I T MO US S E

1 tbsp gelatine
¼ cup hot water
375mL CARNATION Light & Creamy Evaporated Milk, chilled
½ cup caster sugar
2½ tbsp lemon juice
½ cup reduced fat natural yogurt
½ cup passionfruit pulp

1. Dissolve gelatine in hot water, cool.

2. Beat CARNATION Light & Creamy Evaporated Milk with sugar
and lemon juice until light and fluffy.
3. Beat in gelatine with yogurt and passionfruit pulp.
4. Spoon mousse into individual serving dishes, refrigerate until
set. If desired, decorate with fresh fruit.

Serves 6
Preparation time: 15 minutes
Allow time to set
Moderate

34
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