Preheat oven to 180°C. Lightly oil a 13 × 11 inch baking sheet. Set aside.
Raspberry Peach Angel Bites
Raspberry Peach Angel Bites
- Makes5 servings
- Prep Time20 min
- Cook Time17 min
- Total Time37 min
- Calories110
- Made withSplenda Granulated Sweetener
Ingredients
Angel bites
- 5 egg whites
- 1½ teaspoon vanilla
- 1 pinch salt
- 8 g SPLENDA® Granulated
Raspberry peach filling
- 1 (340 g) package frozen raspberries, thawed
- 2 teaspoon cornstarch
- 115 g canned sliced peaches, drained
- 1 tablespoon SPLENDA® Granulated
Nutrition Info Per Serving
- % Daily Value*
- Energy110 kcal141.03%
- Total Fat0.00 g0%
- of which saturates0.00 g0%
- Total Carbohydrate23.00 g8.36%
- of which sugars19.00 g6.91%
- Fibre3.00 g10.71%
- Protein4.00 g8%
- Salt0.30 g0.11%
Instructions
1
Angel bites
2
Place egg whites in a medium mixing bowl. Whip on high speed using an electric beater or wire whisk until frothy.
3
Add SPLENDA® Granulated, vanilla and salt. Mix on high speed until medium-stiff peaks form (approximately 20 – 30 seconds).
4
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
5
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
6
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.
7
Garnish Angel Bites with sliced peaches, a dollop of whipped cream and a sprig of fresh mint.
Made with
Splenda Granulated Sweetener
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