The Fruited Bow-Tie Dessert is a delicious low fat pasta dessert recipe. I love my pasta! Whenever Tobi makes noodles, I have at least two servings. Good for him, but not so good for my weight loss efforts :-(. Anyhow I am constantly bugging him to cook only healthy low fat pastas and this combination is especially exotic and tantalizing. Have your main dish and your dessert in one single serving. That’s efficient. No need to eat a high-fat, high calorie dessert after your much-loved pasta.
Wow what a relief! Your sweet tooth will be satisfied and (if I may say so) a second serving doesn’t hurt too much. It combines… bow-ties (you saw that one coming, didn’t you?) and pineapple, coconut and honey. Cosa mas grande de la vida! (“one of the best things in life!”)
For the base you need:
- 85 g (3 cups) cornflakes
- 25 g (1 oz) mixed nuts, chopped
For the topping you need:
- 55 g (2 oz) low fat spread
- 9 tsp honey
- 400 g (14 oz) can of peach slices, no added sugar
- 3 tsp gelatine
- 175 g (6 oz) raspberries
- 300 g (1 1/4 cups) low fat soft cheese
- 55 g (1/4 cup) caster sugar
- 150 ml (2/3 cup) low fat fromage frais
- 150 ml (2/3 cup) low fat cream
This is what you do:
Mix well the cornflakes and nuts, and press to crumble over a base of a baking tin, and put aside in the fridge.
Next, drain the peaches and put them in a small bowl.
Sprinkle the gelatine over the peach juice and leave it for a couple of minutes.
Put the bow in a sauce pan of hot water and stir until the gelatine dissolves. Let it cool down.
Put the peaches and raspberries, soft cheese, sugar, fromage frais, low fat cream and gelatine in a blender and blend till smooth.
Now, take the chilled base out of the fridge and pour the blended mix onto it. Chill in the fridge till the cake sets.
When ready to serve, remove from the tin, and place it on a serving plate. Cut 8 equally sized slices.
Decorate with peach slices.
Fat: 3 g
WW: 3 Points