Wait, you mean I can eat that? This drool-worthy dessert is low in sugar and in fat.
Ingredients
- 1 egg
- 2 1/2 tablespoons Hermesetas SteviaSweet Granulated
- 1 tablespoon cornflour
- 250ml (1 cup) skim milk
- 60ml (1/4 cup) light coconut milk
- 1 1/2 tablespoons almond meal
- 1 1/2 teaspoons Hermesetas SteviaSweet Granulated, extra
- 8 sheets filo pastry
- 2 teaspoons Malibu liqueur
- 200g fresh raspberries
- 250g fresh strawberries, hulled, quartered Coconut chips, to serve
Method
- Step 1Whisk egg, stevia and cornflour in a bowl until combined. Place skim milk and coconut milk in a saucepan over medium heat. Bring just to a simmer. Pour over the egg mixture, whisking constantly. Pour through a sieve into a saucepan. Place over low heat. Cook, stirring, for 4-5 minutes or until thick. Pour into a bowl. Cool slightly. Cover. Chill for 2 hours.
- Step 2Preheat oven to 180°C/160°C fan forced. Line 2 baking trays with baking paper. Combine almond meal and 1 teaspoon extra stevia in a bowl. Spray 1 filo sheet with oil. Sprinkle with 1 teaspoon almond mixture. Continue with remaining filo, oil and almond mixture. Cut the stack lengthways into three 10cm-wide strips. Cut each strip into six 5.5 x 10cm rectangles, to make 18. Place on trays. Bake for 5-7 minutes or until crisp. Cool.
- Step 3Combine Malibu, remaining stevia and 75g berries in a bowl. Use a fork to crush, to make a sauce. Place a filo rectangle on each plate. Layer with half the custard, sauce and remaining berries. Repeat, finishing with a layer of filo. Sprinkle with coconut chips.
- Diabetes friendly
- High fibre
- High protein
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
769 kj
Energy
5g
Fat Total
2.5g
Saturated Fat
4.2g
Fibre
5.9g
Protein
28mg
Cholesterol
36mg
Sodium
6.7g
Carbs (sugar)
27.7g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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