Ingredients for 6 pieces:
1 roll of fillo pastry (from the chiller cabinet, 4 sheets)
1 tbsp. melted butter
For the cream:
200 ml whipped cream
75 g low-fat curd
1 packet vanilla sugar
2 tbsp grenadine syrup
Also:
125 g raspberries
1 tbsp chopped dark chocolate
Icing sugar for dusting
Preparation:
1. Take the filo dough out of the fridge 10 minutes before preparation. Brush a shallow baking tin (24 cm diameter) with a little butter. Brush each pastry sheet with butter and fold the corners in towards the centre, then place the sheets on top of each other in the tin, staggering the corners. Bake in a preheated oven at 160 degrees (fan oven: 140 degrees, gas: level 2) for about 15 minutes. Leave to cool.
2. Whip the cream until stiff. Stir in the low-fat curd, vanilla sugar and grenadine syrup. Spread the cream on the base. Sort out the raspberries and pour over the top. Sprinkle with chopped chocolate and serve immediately dusted with icing sugar.
Preparation time approx. 35 minutes + cooling time
Per piece approx.:
Calories: 169
Joule: 709
Protein: 3.8 g
Fat: 11 g
Carbohydrates: 14 g
(FoodCentrale by ddp images)
