The_AustralianWomensWeeklyFood-Issue23_2017

Low−carb Sweets

46 AWW FOOD • ISSUE TWENTY THREE

SOFT-SET YOGHURT

PANNA COTTA

PREP + COOK TIME 20 MINUTES

(+ COOLING & REFRIGERATION) SERVES 4

300ml pouring cream

¼ cup pure maple syrup

2 teaspoons vanilla extract

1 teaspoon powdered gelatine

1 cup plain yoghurt

200g strawberries, sliced

1 Combine cream, maple syrup and

vanilla extract in a medium saucepan

over low heat.

2 Sprinkle gelatine over the cream

mixture; stir until the mixture is hot

and gelatine has dissolved. Do not

boil. Pour the cream mixture into

a medium heatproof bowl; cool

to room temperature.

3 Whisk in yoghurt. Pour into four

¾−cup serving glasses; refrigerate

for 4 hours or overnight. Serve panna

cotta with strawberries.

LITTLE BANANA

COCONUT CAKES

PREP + COOK TIME 40 MINUTES MAKES 24

You will need 1 large overripe

banana for this recipe.

4 egg whites

60g butter, melted

⅓ cup (50g) coconut sugar

⅔ cup (80g) ground almonds

⅓ cup (50g) wholemeal self−raising

flour

⅓ cup (100g) mashed overripe banana

½ cup (25g) flaked coconut

½ teaspoon ground cinnamon

1 Preheat oven to 180°C/160°C fan.

Grease two 12−hole (1−tablespoon/

20ml) mini muffin pans.

2 Using a fork, lightly whisk the

egg whites in a medium bowl until

combined. Add butter, coconut sugar,

ground almonds and flour; stir until

combined. Stir in banana.

3 Spoon mixture into holes; top with

flaked coconut.

4 Bake cakes for 15 minutes or until

a skewer inserted into one centre

comes out clean. Turn cakes, top−side

up, onto a wire rack to cool. Serve

sprinkled with ground cinnamon.

SUGAR-FREE COCONUT

CHOCOLATE BARS

PREP + COOK TIME 30 MINUTES (+ FREEZING
& REFRIGERATION) MAKES 16

We used 99.8% sugar−free chocolate,
available from health food stores,
supermarkets and some pharmacies.
These bars can be stored in an airtight
container in the fridge for up to 1 week.

2½ cups (190g) shredded coconut
2 teaspoons stevia
⅔ cup (160ml) coconut cream
2 teaspoons vanilla extract
300g sugar−free dark chocolate,
chopped finely
50g butter

1 Combine coconut, stevia, coconut
cream and half the extract in a
medium bowl. Divide mixture into
16 portions; shape each portion into
a 6cm log. Place logs on an oven tray
lined with baking paper. Freeze for
1 hour or until firm.
2 Place the chocolate and butter
in a small microwave−safe bowl.
Microwave on High (100%) in
30−second bursts, stirring between
each, until melted and smooth. Add
the remaining extract; stir until smooth.
Cool mixture to room temperature.
3 Dip bars, one at a time, into
chocolate mixture to evenly coat;
allow excess to drain, then return to
tray. Refrigerate for 30 minutes or
until firm. Roll some of the bars in
extra coconut, if you like.

NUTRITIONAL

COUNT PER SERVING

31.1gtotal fat (20g saturated

fat); 1700kJ (406 calories);

24.7g carbohydrate;

6.8g protein; 0.7g fibre