Light strawberry tartlets

Name: Light strawberry tartlets
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 100 g butter/margarine; 50 g Fructose; 2 Eggs (Gr. S); 120 g Flour; 1 knife tip Baking Powder; 2-3 TABLESPOONS Mineral water; 7-10 Tbsp Grease; 300 g cleaned strawberries; 150 g Skimmed milk yoghurt; 7-10 Tbsp pulp of 1 vanilla pod; 75-100 g Whipped cream; 1 Package. Cream thickener; 12 g Diabetic sweetness

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

100 g butter/margarine
50 g Fructose
2 Eggs (Gr. S)
120 g Flour
1 knife tip Baking Powder
2-3 TABLESPOONS Mineral water
7-10 Tbsp Grease
300 g cleaned strawberries
150 g Skimmed milk yoghurt
7-10 Tbsp pulp of 1 vanilla pod
75-100 g Whipped cream
1 Package. Cream thickener
12 g Diabetic sweetness

Directions

1
Cream fat and fruit sugar. Stir in eggs. Mix flour and baking powder, stir in. Stir in mineral water
2
dough into 6 small greased tartlet cups (approx
3
10 cm Ø). Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C / gas: level 3) for 18-20 minutes. Allow to cool, then carefully turn over
4
Wash the strawberries, dab dry well and cut into small pieces. Mix yoghurt and vanilla pulp. Whip the cream until stiff, adding cream firmer and half the diabetic sweetener. Fold cream and strawberries into the yoghurt. Spread the cream on the cake base. Sprinkle the rest of the sweetness over it
5
So you always have something in stock: the strawberry tartlets can be easily frozen with or without a "topping