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These little Cherry Berry Pies were borne out of a random idea to use up some flavoured yogurt!
To test if they're done, give them a little shake - the filling shouldn't wobble!
This recipe makes 10-12
Ingredientes
- 50g blackcurrants (fresh or frozen)
- 1 tbsp cornflour
- 200g black cherry yogurt
- Juice of 1 lemon
- 1 tsp vanilla essence
- 150g plain flour
- 100g rolled oats
- 25g ground almonds
- 75ml grapeseed oil
Direcciones
- Preheat the oven to 220 degrees C. Sift the flour into a large bowl with the oats and almonds. Pour in the oil and mix well until all the mixture is wet.
- Use rough squares of greaseproof paper to individually line each hole in a cupcake tray. Use a spoon (or clean hands!) to press the mixture on the bottom and up the sides of the 10-12 holes (depending on how thick you want the crust).
- Bake for about 10 minutes, then leave to cool.
- Coat the berries with the cornflour in a bowl. Add the yogurt, lemon juice and vanilla, mixing well.
- Spoon the mixture into the cooled crusts, then return to the oven at a reduced temperature of 180 degrees, for about 20 minutes until set.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 10 servings | |
| Calories 162 | |
| Calories from Fat 72 | 44% |
| Total Fat 8.22g | 10% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 62mg | 2% |
| Total Carbs 19.09g | 5% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.26g | 0% |
| Protein 3.15g | 5% |
