Chinese · Dessert
Sweet Almond Cream with Fruit
A lightened Cantonese-style almond cream, 'yat yeung dao fu' in spirit, set with gelatin instead of a heavy cream base and sweetened with allulose, finished with a swirl of blended cottage cheese and fresh raspberry and mango for extra fibre and protein without the usual calorie load.
$1
12 minsPrep
6 minsCook
138 minsTotal
EasyLevel
Nutrition per serving
111Calories
5.2gProtein
4gFat
20.5gCarbs
5.5gSugar
2.6gFiber
118mgSodium
2mgChol
0.5gSat Fat
179mgPotassium
180mgCalcium
0.6mgIron
0.1mcgVitamin B12
13.4mgVitamin C
0gPolyol
7gAllulose
0.3gAlcohol
Goes well with
Moscato d'Asti
local
Osmanthus Flower Tea
international
gluten-free
sweet-spot
Instructions
1
Whisk the cornstarch with 2 tablespoons of the cold almond milk to form a smooth slurry and set aside.
2
Warm the remaining almond milk in a small saucepan with the ground almond and allulose over low heat, stirring until the allulose dissolves, about 3 minutes.
3
Stir the bloomed gelatin into the warm milk until fully melted, then whisk in the cornstarch slurry and cook gently for 1-2 minutes until lightly thickened.
4
Remove from heat, stir in the vanilla extract, and strain through a sieve into two bowls to remove any lumps of almond.
5
Chill the bowls uncovered for 10 minutes to cool, then cover and refrigerate until fully set, at least 2 hours.
6
Just before serving, blend the lowfat cottage cheese until completely smooth and swirl a spoonful over each set almond cream.
7
Top each bowl with halved raspberries and diced mango and serve chilled.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g unsweetened almond milk
- 0.4 oz10g slurried cornstarch
- 0.4 oz10g finely ground almond
- 0.5 oz14g allulose
- 0.1 oz3g bloomed gelatin
- 0.1 oz2g vanilla extract
- 1.4 oz40g halved raspberry
- 1.6 oz45g diced mango
- 1.2 oz35g blended smooth cottage cheese lowfat
