How our food works for you see page 82
Tropical pavlova cake Recipe, page 77
Cook’s Tip
Keep these in an airtight container in the fridge for up to 5 days.
Strawberry lamington bites Recipe, page 72
STRAWBERRY LAMINGTON BITES
PREP 15 MINS MAKES 16
(1 PER SERVE AS A DESSERT)
250g punnet strawberries, hulled, chopped
1 Tbsp water
125g low-fat vanilla yoghurt
105g (1¼ cups) desiccated coconut
225g piece rectangular plain sponge cake or gluten-free sponge cake
1 Put the strawberry and water in a small food processor and process until smooth. Push the mixture through a fine sieve into a shallow bowl, discarding the pulp. Stir in the yoghurt. Put the coconut on a large tray.
2 Cut the sponge into 16 pieces. Using a sharp knife, trim away the outside edges of the cake.
3 Dip the sponge pieces in the strawberry mixture then roll in the coconut. Arrange on serving plates. Serve.
Nutrition info
PER SERVE 420kJ, protein 2g, total fat 6g (sat. fat 4g), carbs 10g, fibre 2g, sodium 50mg • Carb exchanges 1/2• GI estimate high • Gluten-free option • Lower carb
LEMON & PASSIONFRUIT BUTTERFLY CAKES
PREP 15 MINS COOKING 20 MINS
MAKES 12 (1 PER SERVE AS A DESSERT)
70g light margarine
110g (½ cup) caster sugar
1 tsp vanilla extract
60g egg, separated
120g (¾ cup) wholemeal self raising flour
This story is from the January-February 2022 edition of Diabetic Living Australia.
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This story is from the January-February 2022 edition of Diabetic Living Australia.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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