Biscuits and cakes that are GUILT FREE
Frangipane & raspberry tartlets
THESE buttery almond tartlets make a perfect after-dinner treat. If you don’t have raspberries, use any ripe low-carb fruit such as apricots, plums or blueberries.
PER SERVING CARBS 8.5g PROTEIN 3.5g FAT 12.3g FIBRE 2.3g CALORIES 162
SERVES 12
5 medjool dates, stoned and finely chopped
80g softened butter 135g ground almonds 2 eggs ½ tsp almond extract 1 tsp vanilla extract 100g raspberries Crème fraîche, mascarpone or double cream, to serve (optional)
HEAT the oven to 220c/200c fan/gas 7. Generously grease a shallow muffin tin with butter. Put the chopped dates into a bowl with 4 tablespoons of very hot water and leave to soften. Use a fork or stick blender to mash the dates to a pulp. Mix this pulp into the remaining ingredients in a bowl with a metal spoon, or use a food processor. Spoon the mixture into the prepared moulds in the muffin tin (it should make 12 in total). Lightly press 3 raspberries into each tartlet and bake for about 10 minutes, or until golden brown. Remove the tin from the oven and allow the tartlets to cool for a few minutes before turning them out carefully. Serve as they are, or with a little crème fraîche, mascarpone or whipped double cream.
THIS chocolate recipe usually makes a firm mousse, but straight out of the saucepan becomes a perfect warm chocolate bath for fruit-dipping fun. If left to chill in the fridge, the chocolate will set and can be enjoyed the next day.
PER SERVING CARBS 6g PROTEIN 3.2g FAT 19.9g FIBRE 0.7g CALORIES 227
SERVES 8 120ml almond or cow’s milk 100ml double cream 2 tsp vanilla extract 2 egg yolks 150g 85% dark chocolate, chopped into small pieces 2 tbsp brandy or rum (optional) to serve 250g strawberries or raspberries
PUT the milk, cream, vanilla and egg yolks in a saucepan and whisk well to combine. Put the saucepan over a medium heat and bring to a gentle boil, whisking constantly. When it starts to thicken, remove from the heat and whisk in the chocolate. Add the alcohol, if using, and whisk. Pour into warm espresso cups and serve straight away with strawberries for dipping, or try it with the coconut and almond macaroons, on the next page.