Low Fat Coated Fruits recipe
information
245 Calories per serving
ingredients
10 oz (300 g) raspberries
1 medium cooking apple, peeled, cored and sliced
2 - 3 tablespoons water
artificial sweetener
1 medium cooking apple, peeled, cored and sliced
2 - 3 tablespoons water
artificial sweetener
For the topping:
3 eggs
3 tablespoons sugar
1/2 pint (300 ml) skimmed milk
2 oz (60 g) ground almonds
3 tablespoons sugar
1/2 pint (300 ml) skimmed milk
2 oz (60 g) ground almonds
method
1. Reserve a few raspberries for decoration and place the remainder in a saucepan with the apple and water.
2. Cover the saucepan and place over a low heat for about 10 minutes, or until the fruit is cooked.
3. Transfer the fruit to a blender and process until smooth.
4. Sweeten the fruit puree to taste with artificial sweetener and pour into a serving dish.
5. Leave to cool, then transfer to the refrigerator.
6. Lightly whisk the eggs and sugar with a little milk.
7. Heat the remaining milk until steaming and stir into the eggs.
8. Strain the egg mixture back into the saucepan and stir continuously over a very low heat until the custard thickens. Do not allow to boil.
9. Remove the custard from the heat and stir in the ground almonds.
10. Allow to cool, then spoon over the cold fruit puree.
11. Leave until cold.
12. Before serving, decorate the top of the custard with the reserved raspberries.
2. Cover the saucepan and place over a low heat for about 10 minutes, or until the fruit is cooked.
3. Transfer the fruit to a blender and process until smooth.
4. Sweeten the fruit puree to taste with artificial sweetener and pour into a serving dish.
5. Leave to cool, then transfer to the refrigerator.
6. Lightly whisk the eggs and sugar with a little milk.
7. Heat the remaining milk until steaming and stir into the eggs.
8. Strain the egg mixture back into the saucepan and stir continuously over a very low heat until the custard thickens. Do not allow to boil.
9. Remove the custard from the heat and stir in the ground almonds.
10. Allow to cool, then spoon over the cold fruit puree.
11. Leave until cold.
12. Before serving, decorate the top of the custard with the reserved raspberries.
serving amount
serves 4
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