Name: Poached fruit with cinnamon puffs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 3 apples, peeled, quartered, cored; 200 gram rhubarb stalks, cut into 5cm lengths; 1/2 teaspoon ground mixed spice; 1 1/4 tablespoon stevia-based sweetener; 1 cup clear apple juice; 1/2 teaspoon ground cinnamon; 1 sheet frozen reduced-fat puff pastry, thawed; 1 egg white, lightly whisked; 200 gram reduced-fat greek-style natural yoghurt

Ingredients

3 apples, peeled, quartered, cored

200 gram rhubarb stalks, cut into 5cm lengths

1/2 teaspoon ground mixed spice

1 1/4 tablespoon stevia-based sweetener

1 cup clear apple juice

1/2 teaspoon ground cinnamon

1 sheet frozen reduced-fat puff pastry, thawed

1 egg white, lightly whisked

200 gram reduced-fat greek-style natural yoghurt

Method

1.Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Combine apple, rhubarb, mixed spice and half the sweetener in a shallow ovenproof dish. Pour apple juice over fruit mixture. Cover with baking paper, then foil. Bake for 30 minutes or until fruit is tender.

2.Meanwhile, combine remaining sweetener and cinnamon in a small bowl. Place pastry sheet on clean work surface. Brush with egg white; sprinkle evenly with cinnamon mixture. Cut sheet in half to form 2 rectangles. Cut each rectangle crosswise into 12 equal strips. Place pastry strips on prepared tray. Bake for 7 minutes or until puffed and golden. Cool on tray.

3.Spoon fruit mixture into serving bowls. Top with yoghurt. Serve with puffs.

Make ahead: Bake fruit up to 2 days ahead. Cover, then chill. Serve fruit warm.
Note

Woman's Weekly Food

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Ingredients

Method

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