Raspberry Peach Angel Bites

5 servings, ready in 37 minutes

Learn now how to make Raspberry Peach Angel Bites! This delightful recipe is surprisingly easy to make with our step-by-step instructions. Try it now with SPLENDA® Sugar Alternative, Granulated!

Preparation time: 20 minutes
Cooking time: 17 minutes

Method

Preheat oven to 180°C. Lightly oil a 13 × 11 inch baking sheet. Set aside.

Angel bites

Place egg whites in a medium mixing bowl. Whip on high speed using an electric beater or wire whisk until frothy.

Add SPLENDA® Granulated, vanilla and salt. Mix on high speed until medium-stiff peaks form (approximately 20 - 30 seconds).

Spoon rounded tablespoons of egg white mixture onto prepared baking sheet. Bake in preheated 180°C oven 10 - 15 minutes or until golden brown. Remove from pan. Cool.

Filling

Drain thawed raspberries and save juice. Place juice in a small saucepan. Add cornstarch and SPLENDA® Granulated. Stir well. Cook over medium heat until simmering and thick (approximately 2 minutes). Toss thawed raspberries with thickened juice. Chill until ready to use.

Assemble

Just before serving, prepare Angel Bites with filling: Take 2 Angel Bites and spread filling on bottom (flat side) of one Angel Bite and top with another Angel Bite, so that the bottoms are facing each other. Repeat with remaining Angel Bites.

Garnish Angel Bites with sliced peaches, a dollop of whipped cream and a sprig of fresh mint.

 

Ingredients

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  • Angel bites
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  • 5 egg whites
  • 8g SPLENDA® Sugar Alternative, Granulated
  • 1½ tsp vanilla
  • 1 pinch salt
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  • Raspberry peach filling
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  • 1 (340g) package frozen raspberries, thawed
  • 2 tsp cornstarch
  • 1 tbsp SPLENDA® Granulated
  • 115g canned sliced peaches, drained

Nutrition information

per serving
Energy 110kcal
Fat 0.00g
of which saturates 0.00g
Carbohydrate 23.0g
of which sugars 19.00g
Fibre 3.00g
Protein 4.00g
Salt 0.30g

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