Lemon and blueberry friands
(at time of publication)
- 75g reduced-fat spread, melted
- 40g rice flour
- 70g ground almonds
- 2 teaspoons grated lemon rind
- juice of ½ medium lemon
- 3 egg whites
- ½ cup castor sugar
- ½ cup (80g) blueberries
1 Preheat oven to 170°C. Lightly spray or oil friand tins.
2 Mix spread, rice flour, ground almonds, lemon rind and juice together in a bowl. In a separate bowl whisk egg whites; when they start to thicken gradually add the sugar. Beat until stiff then fold into batter.
3 Divide between friand tin, top with blueberries and cook for 12-15 minutes or until firm. Leave in tin at least 5 minutes before turning out. Dust with icing sugar before serving.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 1g
Dietary fibre 1g
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