Macerated Berries With Pastry Crisps
"A nice healthy dessert from Australian BH&G Diabetic Living. Have included 30 minutes macerating time as the cooking time, assuming the pastry stars would be cooked during this time."
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 1⁄2 sheets shortcrust pastry (25% fat reduced or gluten free puff pastry thawed)
- 1 egg white (from 50 gram egg)
- 2 teaspoons caster sugar
- 260 g vanilla yogurt (1 cup)
-
Macerated Berries
- 750 g strawberries (small, hulled and halved)
- 360 g raspberries (fresh)
- 2 tablespoons butterscotch schnapps
- 2 tablespoons orange juice (freshly squeezed, strained)
- 2 tablespoons icing sugar (or granulated sugar substitute)
directions
- Preheat oven to 190C (fan forced).
- Line 2 baking sheets/trays with baking paper.
- Using a 5.5 cm star shaped pastry cutter, cut out 16 shapes from the pastry sheets and place on baking trays.
- Brush the pastry stars with eggwhite and sprinkle the caster sugar over and then bake for 8-10 minutes or until the pastry is light golden brown and then transfer to a rack to cool.
- Macerated Berries - Put the strawberries, raspberries, schnapps, orange juice and icing sugar in a large bowl and toss to combine, cover and set aside for 30 minutes to macerate.
- Divide the berries and juice between dishes and top each with yoghurt and serve with the pastry crisps.
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RECIPE SUBMITTED BY
I'mPat
Australia
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