Pour 500 ml of semi-skimmed milk and 36 g of Splenda Granulated into a small saucepan. Bring to a gentle boil, stirring occasionally. Once it comes to the boil, remove from the heat and stir in the vanilla extract. Allow to cool completely.
Cold Kadayif Dessert
Cold Kadayif Dessert
- Makes9 square slices
- Prep Time20 min
- Cook Time50 min
- Waiting Time2 hr
- Total Time3 hr 10 min
- Calories242
- Made withSplenda Granulated
Ingredients
For sorbet
- 500 ml light milk
- 1 teaspoon vanilla extract
- 17 full teaspoon Splenda Granulated (36 g)
For the kadayıf
- 250 g wet kadayıf
- 100 g butter
- 1 tea glass ground walnut (40 g)
For the topping
- 30 g grated unsweetened chocolate
Nutrition Info Per Serving
- % Daily Value*
- Energy242 kcal310.26%
- Total Fat14.12 g18.1%
- Total Carbohydrate22.23 g8.08%
- Fibre0.40 g1.43%
- Protein4.69 g9.38%
Instructions
1
For Kadayif Base
2
Spread 250 g of moist kadayif evenly over a baking tray. Drizzle over the melted butter and mix gently to ensure the kadayif is well coated.
3
Lightly grease a medium-sized ovenproof dish (e.g. a Borcam) and press half of the buttered kadayif into the bottom, spreading it evenly and compacting it slightly.
4
Sprinkle the ground walnuts evenly over the top.
Add the remaining kadayif, pressing down firmly with the back of a spoon or a flat plate to compact the layers.
5
Preheat the oven to 180°C (fanless setting) and bake for 50 minutes or until golden and crisp on top.
6
Once baked, remove the kadayif from the oven. While still hot, pour over half of the cooled syrup, distributing it evenly.
Slice the kadayif into 9 portions using a sharp knife. Pour the remaining syrup over the individual slices.
7
Leave the dessert to cool at room temperature for 1–2 hours. Once cool, grate the unsweetened dark chocolate over the top just before serving.
Cold Kadayif Dessert made with Splenda is ready, bon appetit!
* If sugar was used instead of Splenda, 1 slice would be 380 calories!
1 portion = 1 slice
Made with
Splenda Granulated Sweetener
