It's Charlene's turn to take part in the Baking Mad low calorie baking challenge this week!
As with the rest of the girls, Baking Mad sent me most of the ingredients, and all I had to add were bananas, dates, low fat spread, lemon juice and crème fraiche.
I was impressed with how quick this was to make - it was ready within 15 minutes, most of that time was spent poking at the dates and trying to get them to turn to 'toffee' as the recipe suggests. I'm not a fan of dates, but the addition of a little bit of sugar made them almost like toffee and a small amount in the layered dessert was a nice addition!
4 low fat oatcakes
3 tsp half spoon granulated sugar (silver spoon)
1 tbsp low fat spread, melted
75 grams pitted dates
2 tbsp crème fraîche low fat
1 dark chocolate square
001. Place the oatcakes in a food processor and process until the become crumbs. You could also put the biscuits into plastic bags and beat with a rolling pin.
002. Mix the crumbs, 2 tsp sugar and melted low fat spread.
003. Place the dates, remaining sugar and 4 tbsp water in a small pan and heat gently until the dates have become soft. Beat the mixture so it resembles toffee.
004. Slice the banana and toss in the lemon juice to avoid browning.
005. Spoon half the biscuits crumb in the bottom of two glasses. Top with sliced banana then the date puree followed by crème frachie. Repeat the layers until all the ingredients have been used finished with a dollop of crème fraiche and banana.
006. Grate the chocolate over the cream and serve immediately.
Mmmm, it felt really indulgent eating these, and it was guilt free knowing that there was no fatty cream, biscuit base or sugary toffee to sabotage my diet! I will definitely be making these again, and also trying them with different fruits. They look great too, so would be a perfect way to impress if you're having friends over for dinner!