A recipe from Slimming World Magazine
Serves 4
Points 2.5 per serving
Core 1.5 per serving
1 tsp instant coffee powder/granules
7oz/198g quark
2 pots Toffee Mullerlite
4 tbsp (60ml) Baileys Irish Cream
2-3 drops vanilla extract
2-4 tbsp granulated sweetener
1/2oz (14g) chocolate
cocoa powder to dust
Dissolve the coffee in 1 tbsp hot water and allow to cool.
Whisk together the coffee, quark, Mullerlite, Baileys, vanilla and sweetener.
Spoon into 4 dessert dishes and chill in the fridge for 2-3 hours.
Meanwhile, melt the chocolate and drizzle thinly onto baking parchment to make 4 decorative patterns. Allow to cool and set in the fridge.
Remove syllabub from fridge, decorate with the chocolate swirls and dust lightly with cocoa powder. Serve.
Spoon into 4 dessert dishes and chill in the fridge for 2-3 hours.
Meanwhile, melt the chocolate and drizzle thinly onto baking parchment to make 4 decorative patterns. Allow to cool and set in the fridge.
Remove syllabub from fridge, decorate with the chocolate swirls and dust lightly with cocoa powder. Serve.
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