Lowfat Very Berry Shortcake
Sensational summer desert - use your favourite fruits. Serves 12
3 egg whites
1/2 cup castor sugar
lOOg white plain flour
2 tbsp custardpowder
1 cup skim milk
1/4 cup boiling water
1 tsp agar powder or gelatine
lOOg low fat vanilla yoghurt
2 tbsp icing sugar
1 tbsp cherry liqueur
150g raspberries (fresh or frozen)
150g blackberries (fresh or frozen)
2 tbsp cherry liqueur
2 tbsp artificial sweetener
2 tbsp any berryjam
Preheat oven to 180 C. Lightly spray a 23cm fluted flan tin (loose base) with vegetable oil spray.
Shortcake Put the egg, egg whites and 1/2 cup castor sugar in a large bowl and beat with an electric mixer for 8 minutes until mixture is thick and creamy. Sift the flour into the egg mixture and using a large metal spoon, fold in gently.
Pour mixture into prepared flan tin and bake for 25 minutes until springy to the touch and very lightly browned. Turn out onto a wire rack to cool.
In a small saucepan, stir the custard powder into a little of the milk until well mixed with no lumps. Gradually add the rest of the milk.
Bring custard to the boil, stirring constantly. Remove from heat.
Working quickly dissolve the agar or gelatine in the boiling water and stir vigorously into the hot custard. Set aside, covered, to cool slightly.
Mix the glaze ingredients in a small saucepan and heat gently for 2 - 3 minutes or until combined.
Place shortcake on serving plate and gently drizzle warm glaze over the top.
Place the yoghurt in a large bowl and beat in the sifted icing sugar and then the 1 tbsp of liqueur. Gradually add the custard mixture, Stir well. Refrigerate mixture for just 30 minutes or until it is just firm enough to spread over the shortcake. Spread yoghurt/custard mixture over the shortcake. Use a knife to spread evenly. Arrange berries decoratively on the top.