Serves | 12
POINTS value per serve | 4
If raspberries are unavailable, substitute with blueberries. If you want to use all icing sugar instead of 1/2 cup of Splenda, then each serve will provide 4 POINTS.
1 cup plain flour
1 cup icing sugar
1/2 cup Splenda sweetener
1 cup ground almonds
5 egg whites
120g reduced-fat butter, melted
1 punnet fresh raspberries
1 Tbsp icing sugar, extra
1. Preheat the oven to 200ºC. Coat 12 muffin holes (1/3-cup capacity) with cooking spray. Sift the flour, icing sugar and Splenda into a bowl. Stir in the ground almonds.
2. Whisk the egg whites until light and foamy and fold into the dry ingredients, along with the melted butter. Gently fold through the raspberries. Divide the mixture among the individual muffin holes.
3. Bake for 20 minutes or until an inserted skewer comes out clean. Leave to stand for 5 minutes then turn out onto a wire rack to cool. When ready to serve, dust with icing sugar.
Recipe by Weight Watchers