CHOCO­LATE SEMIFREDDO

PREP + COOK TIME 10 MIN­UTES (+ FREEZ­ING) SERVES 2

The Australian Women’s Weekly Food Magazine - - Lifestyle Diabetic -

1 ta­ble­spoon co­coa pow­der

¼ cup (40g) ic­ing su­gar

1 egg, sep­a­rated

¼ cup (70g) low-fat ri­cotta

100g fresh mixed berries

1 Lightly grease a ¾-cup (180ml) rec­tan­gu­lar pan. Line base and two long sides with bak­ing pa­per, ex­tend­ing pa­per 2cm above edges.

2 Whisk sifted co­coa and ic­ing su­gar, egg yolk and ri­cotta in a small bowl un­til smooth.

3 Beat egg white in a small bowl with an elec­tric mixer un­til soft peaks form; fold through choco­late mix­ture, in two batches. Spoon into pan hole. Freeze for 4 hours or overnight.

4 Re­move pan from freezer 10 min­utes be­fore serv­ing. Cut in half and serve topped with berries. Per serv­ing 5.3g to­tal fat (2.5g sat­u­rated fat); 812kJ (194 cal); 27.3g car­bo­hy­drate; 8.8g pro­tein; 2.9g fi­bre; 122mg sodium

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