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Fruit Salad Flan
- Base
- vegetable oil spray
- 1 ¼, cups Nutra-Bites (Dick Smith)
- 1/3 cup cornflake crumbs
- 2 tablespoons Splenda*
- 2 egg whites or substitute*
- Filling
- 1 x 425 g can apricot halves in natural juice
- 1 sachet Iow-joule banana jelly crystals
- 1 teaspoon lemon essence
- 1 x 200 mi tub diet vanilla yoghurt
Preheat oven to 180?. Spray a round 23 cm pie dish with vegetable oil spray.
Place Nutra-Bites in a food processor and process until crumbly. Add cornflake crumbs and Splenda and process again briefly. Add egg whites or substitute and process until mixture is thoroughly combined.
Using your fingertips, press mixture evenly into prepared pie dish. Bake for 7 minutes. Cool and place in freezer to firm.
Drain apricots and reserve juice. Place reserved juice in a small saucepan and bring to a boil. Add jelly crystals and stir briskly until they are completely dissolved.
Remove from heat and transfer immediately to a food processor. Add lemon essence and drained apricots and blend until smooth. Add yoghurt and blend again. Pour into prepared crumb base and refrigerate until set.
Serve decorated with banana slices, if desired.
Serves 8
Per serve: Kilojoules: 284 Calories: 68
Fat: 0.1 g Saturated fat: neg Fibre: 1.2 g Carbohydrate: 11.3 g
Protein: 4.7 g
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