This Low-Calorie Dessert Is A Sweet, Fruity Delight!
Sometimes the simplest things in life are what we all crave. This dessert is no exception. Sweet, vanilla custard and sweet/tart raspberries make the most incredible (and moreish) dessert combo. This is sweet indulgence taken up to 11!
As ever with desserts, finding a way to keep sugars, fats and carbs low without ruining their luxurious flavour can be incredibly tricky. By using Lo-Dough and a good-quality sweetener in place of pastry and sugar, you can achieve this without sacrificing any flavour at all.
Making the tart is really, really straightforward. Make a simple custard (as described below). Roll out your Lo-Dough as thin as it will go and push into a 7-inch sandwich pan or cheesecake mould. Carefully pour in your custard and then drop in around 100g of raspberries, making sure there are nicely dispersed. Place in a low oven (140C) for around 40 minutes, or until just soft-set. Allow to cool on a rack or in the fridge for a short while and hey presto - you are ready to indulge.
Low-Carb Desserts Are A Doddle With Lo-Dough
Switch out the pastry found in many desserts for Lo-Dough, and you will immediately drop the carbs and calories and up the fibre of the dish. For a carb-restricted diet, this is a huge plus, but for anybody watching their calorific intake, it's a massive bonus too. Cutting down on sugar is never a bad thing either, so consider switching this out for a quality erythritol-based sweetener.
Desserts are a special treat, but with Lo-Dough, you can make that treat a much more regular thing!
Ingredients
- 1 piece of
Lo-Dough - 4 eggs
- 100g of raspberries
- 150ml of half fat creme fraiche
- 30g of sweetener (Sukrin: 1 recommended)
- A teaspoon of vanilla paste
What you'll need
This diet-friendly recipe is possible with:
Method
- Preheat your oven to 140c/Gas Mark One.
-
Roll out your
Lo-Dough and push into a 7-inch tin. -
Arrange your raspberries around the
Lo-Dough . - Make a simple custard mix by whisking the eggs together with the creme fraiche, sweetener and vanilla.
- Pour in the custard mix over the raspberries and put into the oven to bake for 35-40 minutes. The custard should be set, but still have a bit a wobble.
- Allow to cool on a rack for at least 20 minutes. Then cool in the fridge for at least an hour before serving. Serve as it is or with a dollop of yoghurt, or even a little cream if desired!
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