ALMOND NESTS WITH LEMON TOPPING AND STRAWBERRIES
| Average Qty per serving |
| Protein per serving |
5g |
| Fat Total |
9g |
| Fat Sat |
1.2g |
| Total Carb |
4g |
| Sodium |
67mg |
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The lemon topping works well with the strawberries in this recipe
SERVING SIZE:
Makes 10
INGREDIENTS:
3 egg whites
pinch of salt
½ teaspoon Hansells Vanilla Essence
½ teaspoon Sugromax
2 tablespoons cornflour
140g ground almonds
70g slithered almonds
Topping:
3 egg yolks
¼ cup lemon juice
½ teaspoon sugromax
2 tablespoon lite ricotta cheese
INSTRUCTIONS:
Preheat oven to 180°C. Place a layer of baking paper on a baking tray.
Place the egg whites in a bowl, add salt and beat until soft peaks form.
Beat in the vanilla, sugromax and cornflour. Fold in the almonds.
Spoon the mixture onto the baking tray to make 10 meringue nests on the baking tray.
Place in oven and cook for about 25 minutes until crisp.
To make the topping:
Place eggs yolks, lemon juice, sugromax in a microwavable bowl, stir well, microwave 2 minutes until thick, stir well and cool.
Add ricotta and mix well.
To assemble: Divide the topping amongst the nests, and decorate with a strawberry sliced strawberry.
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