Dessert…. or (if you’re me), perhaps breakfast.
70g Woolworths buckwheat pancake mix
20g vanilla whey powder
1 tsp vanilla extract
2/3 cup water
50g smooth low fat ricotta
About 8-12 strawberries, sliced
2 tsp strawberry jam
Mix ricotta, strawberries and jam together, put aside. Mix pancake mix and whey in a bowl, add water slowly and mix well. Add vanilla and beat the mixture until smooth. The batter needs to be runny.
Spray a non stick pan with cooking spray and heat. Pour half the batter into the pan, tilting to allow it to spread into a large, thin pancake. Cook over medium heat until just beginning to brown underneath then carefully flip and cook the other side.
Place the pancake on a plate and spoon half the ricotta mixture into the centre. Fold the edges in, envelope-style and place join side-down in a shallow baking dish. Repeat with the remaining batter and ricotta mixture. Bake at around 170C for 10 minutes or so.
Serve topped with a tablespoon of Easiyo berry squeeze or other fruit sauce.
This is a starch-free recipe – the carbohydrate comes from the fruit.
1 medium banana, mashed (about 100g)
1/2 a largish Granny Smith apple, peeled and grated
30g vanilla whey protein
20g Ladybird Protein Crunch
15g almond meal
1 egg white
The method is super-simple: just mix everything together and cook in a non-stick pan sprayed with cooking spray. I make 4 pancakes out of this quantity, which gives me 2 serves.
Serve with yoghurt, syrup or whatever you fancy.
Definitely not an everyday menu item, but absolutely divine and perfect for a special occasion.
¾ cup caster sugar
1 ½ tbs boiling water
2 tsp powdered gelatine
12 savoiardi sponge fingers (I used more than 12, it depends on their size)
1/3 cup Frangelico liqueur
300g fresh or frozen raspberries
Fresh mixed berries
Line a 20cm springform pan with cling wrap, allowing the sides to overhang.
Whisk eggs and ½ a cup of the sugar in a heatproof bowl with an electric beater for 2 mins. Place over a saucepan of simmering water and whisk for 5 mins or until thick and pale. Remove from heat and whisk for 2 minutes or until cool.
Combine mascarpone and remaining sugar in a bowl. Add ¼ of the egg mixture and fold until just combined. Add remaining eg mixture and fold to combine. Place boiling water in a small bowl and sprinkle with gelatine. Stir until gelatine dissolves, add to mascarpone mixture and fold to combine.
Dip half the sponge fingers in Frangelico and arrange in the pan. Top with the raspberries, then pour half the mascarpone mixture over. Repeat with remaining biscuits, Frangelico, and mascarpone mixture. Place in the fridge overnight to chill.
Place cake on a serving platter, top with whipped cream and mixed berries.