With such few basic ingredients, it’s hard to believe how much flavour is in this sweet Malaysian fa...
RECIPE FROM SYMPLY TOO GOOD TO BE TRUE BOOK 4
1 egg white
¼ cup sugar
3 tablespoons (45g) Flora Light® margarine melted
¼ cup skim milk
1½ cups self raising flour
1 x 375ml can evaporated light milk
3 tablespoons custard powder
3 tablespoons sugar
½ teaspoon vanilla essence
1 packet diet strawberry jelly (Cottee's)
½ cup boiling water
¾ cup cold water
1 x 250g punnet fresh strawberries
Preheat oven to 180ºC fan forced.
To make base:
In a medium sized mixing bowl, beat egg white and sugar for 1 minute using an electric beater. Add melted margarine to milk then pour into egg mixture and combine.
Add sifted flour to bowl and fold together (don’t over mix flour, as this will make the base tough). Coat a quiche dish with cooking spray, press base into dish using your hand (dip hand into flour so mixture doesn’t stick). Press mixture out evenly over base and three quarters of the way up the sides of the dish. Bake 15 minutes then leave to cool.
To make custard:
Place all custard ingredients into a medium sized saucepan, stir continuously using a whisk (don’t have heat too high or milk will scorch on bottom of pot). Once boiled, leave to cool slightly then pour over base.
To make topping:
Dissolve jelly crystals in a small bowl with boiling water, then add cold water, stir well. Refrigerate mixture until jelly just starts to set (watch carefully as it takes anything from ¾ hour to 1 hour).
Hull and wash strawberries. Cut in half and place each half decoratively over custard, forming a circle. Once jelly is almost set, spoon jelly over strawberries, be careful not to let it run over the edge of dish. Refrigerate.
REPLACE STRAWBERRIES WITH ANY FRUIT OF YOUR CHOICE. MATCH UP COLOUR OF FRUIT WITH JELLY - E.G APRICOT HALVES AND ORANGE COLOURED JELLY.
FAT TOTAL 3.1g
KILOJOULES 720 (cals 171)
GI RATING Medium
Recipe by Annette Sym
Read her diet tips in our AGFG blog, tag cloud 'Symply Too Good'.