Waffle cake with raspberry cream (diabetics)

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
5 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 10
  • 125 g Butter or margarine
  • 48 g Fructose
  • 1 pinch Salt
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 3 Eggs (size M)
  • 160 g Flour
  • 100 ml Mineral water
  • 1-2 TABLESPOONS Oil
  • 4 sheets white gelatine
  • 340 g raspberries to sort
  • 150 g Skimmed milk yoghurt
  • 150 g Whipped cream
  • 7-10 Tbsp a few squirts of sweetener
  • 6 g Scattered sweetness

Directions

  1. 1

    Cream soft fat, fructose, salt and lemon peel. Stir in the eggs one by one. Sift flour over them and stir in. Stir in mineral water

  2. 2

    Preheat the waffle iron. Coat with some oil. Bake 4 waffles from the dough one after the other until golden brown. Let the waffles cool down. For the cream, soak the gelatine. Puree 250 g raspberries and pass through a sieve. Mix with yoghurt. Squeeze the gelatine, dissolve and stir into the raspberry puree. Put it in a cold place

  3. 3

    Whip the cream until stiff. As soon as the puree begins to gel, fold in the cream. Season to taste with sweetener. Pour cream into a piping bag with star-shaped spout. Spray 3 wafer bases like a loop and put them together loosely. Cut out the 5 hearts from the rest of the wafer, stick them diagonally into the cream and decorate with the remaining raspberries. Sprinkle with powdered sweetness

  4. 4

    , 1 1/2 BE (of which 5 g fructose)

Nutrition Facts

KCAL
260 kcal
CARBS
19 g
FATS
17 g
PROTEINS
5 g

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