Nadia Sawalha has teamed up with sugar alternative Splenda to create a load of tasty recipes that won't ruin a healthy eating plan.
These little raspberry and almond friands will look lovely on a floral cake stand with a steaming pot of tea on the side...
Makes: 12 mini friands
Prep time: 20 minutes
Cooking time: 12 minutes
3 egg whites
1 tsp vanilla extract
100g ground almonds
25g plain flour
4 tbsp. Splenda Granulated
75g stork, melted
25g flaked almonds
Preheat the oven to 200°C/gas mark 6. Lightly grease a 12 hole mini muffin tin.
Place the egg whites in a bowl along with the vanilla and whisk until they hold soft peaks.
In a separate bowl stir together the almonds, flour and Splenda Granulated. Mix in the butter. Lastly, gently fold the whites in to the flour mixture in two goes until combined.
Spoon the mixture in to the tin then scatter over the raspberries and the almonds.
Bake for 12 minutes until springy and golden.
What do you think of this simple recipe?
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