Berries with Shortbread Biscuits
Berries with Shortbread Biscuits
Serves: Serves 6-12
Ingredients
- For the biscuits:
- 125g canola margarine
- 1 egg yolk
- 1 teaspoon vanilla essence
- 125g light cream cheese
- 1 1/2 cups plain flour
- 1 1/2 cup SPLENDA® Low Calorie Sweetener Granular
- Extra fresh berries for serving
- For the custard;
- 1 cup low fat milk
- 1 tablespoon custard powder
- 2 tablespoons SPLENDA® Low Calorie Sweetener Granular
Method
Preheat oven 180°C. Lightly grease a baking sheet.
Beat cream cheese, margarine, egg yolk and vanilla together until smooth. Stir in flour and SPLENDA® Granular. Combine mixture until it forms a ball then gently knead and roll out on a floured board to a thickness of 1/2 cm. Cut out 12 circles using a 5-6cm pastry cutter.
Transfer biscuits to prepared baking sheet and bake for 15-20 minutes or until cooked and just turning a golden colour.
Prepare custard by mixing ingredients together and bringing to the boil. Cook over a low heat for 2 minutes.
Serve berries together with biscuits and custard.
Notes
This recipe, when compared with a traditional recipe has a 37% reduction in kilojoules, a 34% reduction in carbohydrate and a 86% reduction in sugars.
Tips
- This recipe is suitable for increasing to any quantity.
- Biscuits are suitable for freezing
- Biscuits can be stored in an air-tight container for up to 2-3 days.
- Custard can be stored in the refrigerator for up to 4-5 days.
Nutritional Information
Per serve
| Carbohydrate | 19 | g |
| Fat | 10 | g |
| Energy | 762 | kj |
| Protein | 4 | g |
| Sodium | 132 | mg |
| Fibre | 1 | g |
| Saturated Fat | 3 | g |
| Suagrs | 2 | g |
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