Raspberry Peach Angel Bites
5 servings, ready in 37 minutes
Learn now how to make Raspberry Peach Angel Bites! This delightful recipe is surprisingly easy to make with our step-by-step instructions. Try it now with SPLENDA® Low Calorie Sweetener, Granulated!
Preparation time: 20 minutes
Cooking time: 17 minutes
Method
Preheat oven to 180°C. Lightly oil a 13 × 11 inch baking sheet. Set aside.
Angel bites
Place egg whites in a medium mixing bowl. Whip on high speed using an electric beater or wire whisk until frothy.
Add SPLENDA® Granulated, vanilla and salt. Mix on high speed until medium-stiff peaks form (approximately 20 - 30 seconds).
Spoon rounded tablespoons of egg white mixture onto prepared baking sheet. Bake in preheated 180°C oven 10 - 15 minutes or until golden brown. Remove from pan. Cool.
Filling
Drain thawed raspberries and save juice. Place juice in a small saucepan. Add cornstarch and SPLENDA® Granulated. Stir well. Cook over medium heat until simmering and thick (approximately 2 minutes). Toss thawed raspberries with thickened juice. Chill until ready to use.
Assemble
Just before serving, prepare Angel Bites with filling: Take 2 Angel Bites and spread filling on bottom (flat side) of one Angel Bite and top with another Angel Bite, so that the bottoms are facing each other. Repeat with remaining Angel Bites.
Garnish Angel Bites with sliced peaches, a dollop of whipped cream and a sprig of fresh mint.
Ingredients
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- Angel bites
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- 5 egg whites
- 1/3 cup SPLENDA® Low Calorie Sweetener, Granulated
- 1½ tsp vanilla
- 1 pinch salt
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- Raspberry peach filling
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- 1 (340g) package frozen raspberries, thawed
- 2 tsp cornstarch
- 1 tbsp SPLENDA® Granulated
- 115g canned sliced peaches, drained
Nutrition information
| per serving | |
| Energy | 460kJ |
| Fat | 0.00g |
| of which saturates | 0.00g |
| Carbohydrate | 23.0g |
| of which sugars | 19.00g |
| Fibre | 3.00g |
| Protein | 4.00g |
| Sodium | 135.00mg |
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