Makes 6
40g Porridge Oats Mixed with 8g Granulated Sweetener & 2 Teaspoons Cinnamon
250g Frozen Raspberries defrosted and sprinkled with 1 Tablespoon Granulated Sweetener
2 Packets Silken Tofu
8g Granulated Sweetener
4 Capfuls Lemon Flavouring
Zest of 1 Lemon
Method
Add 1 teaspoon lemon zest to the porridge mix and dry fry in a non stick pan for 3 minutes. Leave to cool. Place the Tofu, remaining lemon zest, lemon flavouring and 8g granulated sweetener into a blender/food processor and blend until smooth. Place a few defrosted raspberries in the bottom of the sundae glass then a layer of tofu mix and a layer of oats. Layer with remaining ingredients and finish with a few raspberries sprinkled with oats.
Place in the fridge for a minimum of 1 hour before serving.
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