Diabetic Living Australia - July-August 2018

ADDITIONAL INFORMATION

ALISON ROBERTS, SHANNON LAVERY (DIETITIAN)

ADDITIONAL PHOTOGRAPHY

GETTY IMAGES

FUDGY BROWNIES

WITH STRAWBERRIES

PREP TIME: 15 MINS

(+ 30 MINS COOLING)

COOK TIME: 2 1 / 2 HOURS

MAKES 24 PIECES (2 PER SERVE

AS AN OCCASIONAL DESSERT)

500ml (2 cups) warm water

60g light margarine

60g dark chocolate

2 x 60g eggs, lightly whisked

110g (½ cup) sugar or

granulated sugar substitute

80g (1⁄3 cup) St Dalfour 100%

raspberry spread

60g (1⁄4 cup) unsweetened

apple puree

1 tsp vanilla essence

115g (¾ cup) plain flour

¼ tsp baking powder

170g (2⁄3 cup) vanilla frûche

250g punnet strawberries,

hulled and sliced,

to serve

1 Spray a 1L (4 cup) rectangular

heatproof dish with cooking

spray (see Cook’s Tip). Crumple

three pieces of foil up into balls

and then place into slow cooker.

Pour in water.

2 Put margarine and chocolate

in a medium saucepan. Cook over

low heat, stirring, until mixture

melts. Remove pan from heat and

stir in eggs, sugar, raspberry

spread, apple puree and

vanilla essence. Then stir

in flour and baking

powder.

3 Pour batter into prepared dish.

Cover dish tightly with foil. Place

in slow cooker on top of foil balls.

4 Cover and cook on high-heat

setting for 2 1 / 2 hours or until

a skewer inserted into the middle

comes out almost clean (it will

be a little sticky still). Transfer

dish to a wire rack to cool

for 30 minutes.

5 Cut brownies into 24 pieces.

Serve with frûche and

strawberries.

COOK’S TIP

Before beginning this recipe,

first check to make sure your

heatproof dish fits inside your

slow cooker. ■

Cook’s Tip

If cooking in an all-in-one

cooker (with different settings

that include a slow cooker

setting) you will need to cook

on a low-heat setting, not

high heat. For more

information see note,

opposite.