Blueberry yoghurt tartlets (diabetics)

Name: Blueberry yoghurt tartlets (diabetics)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 9
Ingredients: 300 g Flour; 130 g crushed almonds; 180 g Butter or margarine; 1 egg (size M); 48 g Fructose; 7-10 Tbsp Grease; 7-10 Tbsp Flour; 170 g Blueberries; 200 g Whipped cream; 2 packages Cream stabiliser; 250 g Skimmed milk yoghurt; 7-10 Tbsp grated rind of 1 untreated lemon; 7-10 Tbsp a few squirts of sweetener; 7-10 Tbsp Parchment paper and dried peas

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 9

300 g Flour
130 g crushed almonds
180 g Butter or margarine
1 egg (size M)
48 g Fructose
7-10 Tbsp Grease
7-10 Tbsp Flour
170 g Blueberries
200 g Whipped cream
2 packages Cream stabiliser
250 g Skimmed milk yoghurt
7-10 Tbsp grated rind of 1 untreated lemon
7-10 Tbsp a few squirts of sweetener
7-10 Tbsp Parchment paper and dried peas

Directions

1
Knead the flour, almonds, fat, egg and fructose into a short pastry. Cover and chill for about 30 minutes. Grease the cake tin (8-12 cm Ø). Roll out the dough on a floured work surface and cut out 9 circles (each approx. 13 cm Ø). Line the moulds with the dough. Put parchment paper on the dough and fill in peas. Bake in the preheated oven (electric cooker: 200 ° C / convection oven: 175 ° C / gas: level 3) for 18-20 minutes. Remove parchment paper and peas and bake the tartlets for another 10 minutes. Remove from the tartlets immediately and let them cool down
2
Wash the blueberries and drain well. Whip the cream until stiff, allowing the cream setting agent to trickle in. Fold in yoghurt, 2/3 fruit and lemon peel. Season to taste with sweetener. Pour into the tartlets. Sprinkle the remaining berries over the tartlets
3
, 2 1/2 BE (of which 5 g fructose)