Strawberry and vanilla galette
(at time of publication)
- 1 ¼ cups flour
- 175g light cream cheese spread
- ¼ cup castor sugar
- 1 tablespoon cornflourcornstarchX
- 500g strawberries, hulled, halved
- 1 vanilla pod, seeds
- 1 egg white, lightly beaten
- 2 teaspoons demerara sugar
- ½ cup low-fat vanilla yoghurt
1 Place flour, cream cheese spread and 1 tablespoon of the castor sugar in a food processor. Blend until a dough starts to form (or mix by hand in a large bowl). Transfer dough to a lightly floured surface. Knead until smooth. Roll dough between sheets of baking paper to form a 32cm disc. Refrigerate disc for 30 minutes.
2 Preheat oven to 180°C. Mix remaining castor sugar, cornflour, strawberries and vanilla seeds in a large bowl. Place dough on a baking tray. Arrange mixture on dough, leaving a 3cm edge. Fold edge up and over mixture. Brush edge with egg white then sprinkle with demerara sugar. Bake for 30 minutes or until golden.
3 Spoon yoghurt onto galette, cut in wedges and serve.
Use this basic formula for other types of fruit galettes — it would work well with apples, pears, peaches, nectarines or even mandarins.
Nutrition Info (per serve)
Total fat 4g
–Saturated fat 2g
Dietary fibre 2g
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