Recipe by Katie Caldesi of The Good Kitchen Table
Recipe 3 of 3 for Diabetes Awareness Week
Per serving: 8g net carbs, 6g fibre, 8g protein, fat 31g, 349 kcal
This stunning dessert is not off-limits even when living a low-carb lifestyle. Use any seasonal, ripe, low-carb fruit if strawberries aren’t in season, such as apricots, plums, berries or apples that are naturally sweet, so you won’t need any added sugar. The pastry is flavoured with lemon or orange zest, which is how the Italians make theirs, but it’s not essential if you don’t have any.
Ingredients
For the topping
- 500g (1lb 2oz) strawberries
- 200ml (7fl oz) whipping cream
- 1 teaspoon vanilla extract
- 4 drops monkfruit or 2 teaspoons xylitol/erythritol/allulose
For the pastry
- 1 bag fu:di Original Granola
- 75g almond flour
- 75g unsalted butter, melted
- 4 drops monkfruit or 1 teaspoon of xylitol/erythritol/allulose
- Pinch fine sea salt
Method
Step 1 - Spray a loose-bottomed tart tin with avocado oil or brush with melted butter.
Step 2 - Add the fu:di granola to a food processor and blitz to fine crumbs. Add almond flour and salt; pulse to combine. Pour in the melted butter, add the sweetener and pulse until the mixture holds when pressed together.
Step 3 - Tip the crumbs into the tin and press firmly across the base and up the sides a little with your fingers or use the base of a glass for a tight, even crust. Chill for 4–6 hours (or overnight) until set.
Step 4 - Once the base is set, hull the strawberries. Purée 150g (5½oz) of the strawberries and quarter the remaining fruit. Mix the purée with the sliced strawberries and set aside.
Step 5 - Whip the cream with the vanilla and sweetener of your choice until it forms soft peaks, then set aside in the fridge.
Step 6 - Transfer the pastry base to a serving plate. Pour the strawberry mixture over the pastry and top with the whipped cream. Serve straight away or chill for up to a day in the fridge.
