Blueberry and Lavender Pie with Hazelnut Crust - by Phoebe Woods and Kirsten Jenkins
"Unless someone stopped me I would try and put lavender in most desserts (lucky that Phoebe is here ...
FROM SYMPLY TOO GOOD TO BE TRUE 6
3 cups rocket leaves
3 cups baby spinach leaves
1 medium sized pear
30g fresh parmesan in block
1/2 teaspoon crushed garlic (in jar)
1/2 teaspoon crushed ginger (in jar)
1/3 cup Italian fat-free dressing (Kraft®)
1 tablespoon yellow box honey
Mix rocket with spinach and place in either a large serving bowl or plate. Cut pear into quarters and remove core. Cut each quarter into thin slices. Chop walnuts into small pieces and cut parmesan into thin slices. Sprinkle pear, walnuts and parmesan over lettuce. Using your hands, mix ingredients together slightly.
In a small bowl combine all ingredients, mixing well together. Pour over salad and serve.
Not suitable to be frozen.
FAT TOTAL 5.2g
KILOJOULES 376 (cals 90)
GI RATING TOO LOW IN CARBS TO SCORE A RATING
Note from creator Annette Sym:
I got the idea for this recipe when I was at a posh restaurant but it was anything but low in fat. If you want to impress your guests then put this on the menu for that something a bit different, but so delicious.
This is a fantastic side dish that increases your fruit and vegetable intake. The Dietitians Association of Australia promotes healthy eating to achieve healthy weight. Recommendations include adding fruit and/or vegetables to every meal and snack.
Read more in Annette Sym's AGFG blog, tag cloud "Symply Too Good".