Here are the top 3 winners of a hamper worth $70!

Isomil^® Rainbow Jelly

• 1 packet of Konyaku (Japanese jelly)
• 250 ml of water
• 6 scoops of Isomil^® 2 Advance^® Soy Follow-on powder
• Wolfberries (washed & soaked)
• Canned sweet corn (cut into small pieces)
• Grass jelly (cut into small pieces)
• Chendol (cut into small pieces)

1. In a medium saucepan, dissolve the Konyaku powder in water, over medium heat. Stir the mixture constantly till mixture dissolves. Once the mixture is dissolved, turn down the heat and let the mixture simmer for another 5 minutes.
2. Turn off the heat and add in Isomil^® 2 Advance^® Soy Follow-on powder to the mixture in the saucepan. Mix well till dissolved.
3. Fill 1/3 of the jelly moulds with the dissolved Konyaku and Isomil^® 2 Advance^® Soy Follow-on mixture.
4. Have your child add half a tablespoonful of the rainbow mixture (wolfberries, sweet corn, grass jelly and chendol) into the jelly moulds.
5. Fill the jelly moulds, with the remaining dissolved Konyaku and Isomil^® 2 Advance^® Soy Follow-on mixture, to the brim and freeze.
6. Leave in the freezer until the mixture is fully frozen. Place mould under running water for half a minute before removing.

– Koh Bee Geok –

Isomil^® Chocolate Brownie Cake

• 1^1/2 cups cake flour, sifted
• 1/2 cup cocoa powder, sifted
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 1 cup Isomil^® 2 Advance^® Soy Follow-on milk (Add 4 scoops of Isomil^® 2 Advance^® powder to 240ml of previously boiled water)
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips

1. Preheat oven to 175^oC. Lightly grease a 9x9 inch baking pan.
2. Combine the vegetable oil, Isomil^® 2 Advance^® Soy Follow-on milk and vanilla extract in a large bowl. Sift together the flour, cocoa powder, baking powder, salt and sugar.
3. Gradually stir the flour mixture into the wet ingredients until blended. Stir in the chocolate chips.
4. Spread the batter evenly into the prepared baking dish.
5. Bake for 30 to 35 minutes, or until the sides of the cake begin to pull away from the pan, and an inserted toothpick comes out clean.
6. Remove, and cool pan on wire rack before cutting.

– Tan Bee Leng –

Isomil^® Avocado Soy Shake

• 1/2 an avocado
• 4 scoops of Isomil^® 2 Advance^® Soy Follow-on powder
• 150ml of previously boiled water

1. Blend all the ingredients together.
2. Adjust amount of water or add ice to suit taste.
3. Serve immediately.

– Nellie Lim –

Here are the 4 consolation winners of a hamper worth $25!

Isomil^® Cereal

• 3 scoops Isomil^® 2 Advance^® Soy Follow-on powder
• 180ml of cold previously boiled water
• 1 egg (Use only the egg yolk if your child is allergic to egg white)

1. Add 3 scoops of Isomil^® 2 Advance^® Soy Follow-on powder to 180ml of cold previously boiled water a small ceramic bowl. Mix till powder dissolves.
2. Gently stir in an egg. Sprinkle some suger on top.
3. Steam it over low heat or place it over a tray of water and bake it on high heat, till the content is firm.

– Evelyn Chin –

Isomil^® Banana Shake

• 4 scoops of Isomil^® 2 Advance^® Soy Follow-on powder
• 180ml of previously boiled water
• 1 banana

1. Add 4 scoops of Isomil^® 2 Advance^® Soy Follow-on powder to 180ml of previously boiled water. Mix well.
2. Blend banana with the milk.
3. Served chilled

– Sim Yan Qin Sheena –

• 3 scoops of Isomil^® 2 Advance^® Soy Follow-on powder
• 180ml of previously boiled water
• Your child’s favourite cereal

1. Add 3 scoops of Isomil^® 2 Advance^® Soy Follow-on powder to 180ml of previously boiled water.
2. Add your child’s favourite cereal to the Isomil^® 2 Advance^® Soy Follow-on milk and serve.

– Joyce Tang –

Isomil^® Egg Delight

• 3 scoops of Isomil^® 2 Advance^® Soy Follow-on powder
• 180ml of previously boiled water
• Yogurt Powder
• Your child’s favourite fruits

1. Add 3 scoops of Isomil^® 2 Advance^® Soy Follow-on powder to 180ml of previously boiled water.
2. Add Yoghurt power to the Isomil^® 2 Advance^® Soy Follow-on milk and store it for 8 hours.
3. Served chilled with your child’s favourite fruits.

– Tern Lee Lee, Lilley –