Raspberry biscuits (diabetics)

Name: Raspberry biscuits (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 3 Eggs (size M); 1 pinch Salt; 60 g Fructose; 100 g Flour; 1/2 TEASPOON Baking Powder; 100 g Raspberry Jelly; 340 g frozen raspberries; 4 sheets white gelatine; 250 g Whole milk yoghurt; 7-10 Tbsp a few squirts of sweetener; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

3 Eggs (size M)
1 pinch Salt
60 g Fructose
100 g Flour
1/2 TEASPOON Baking Powder
100 g Raspberry Jelly
340 g frozen raspberries
4 sheets white gelatine
250 g Whole milk yoghurt
7-10 Tbsp a few squirts of sweetener
baking paper

Directions

1
Separate eggs. Beat the egg whites, 2 tablespoons of lukewarm water and salt until stiff, adding the fructose. Stir in the egg yolk. Mix flour and baking powder, sieve onto the egg mixture and fold in. Spread the mixture on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes
2
Turn the sponge onto a damp tea towel. Remove the baking paper. Spread the jelly on the plate immediately, roll it up and let it cool down
3
Defrost the raspberries. Soak the gelatine. Puree 250 g raspberries, pass through a sieve. Squeeze the gelatine, dissolve and stir into the puree. As soon as the puree begins to gel, stir in the yoghurt. Season to taste with sweetener. Fold in raspberries
4
Cut the sponge roll into 20 slices. Spread the raspberry yoghurt over 10 slices. Cover with remaining sponge cake slices. Chill for about 1 hour.
5
, 1 1/2 BE (of which 9 g fructose)