I’ve been experimenting with variations on this recipe – using the same base I used for the jam tarts and mince pies, but with different fillings. The ‘pastry’ is more like a flapjack than a traditional pastry which makes these lovely and crunchy too!
They are free on No Count and 3 points each if tracking. However, some of the ingredients used are only free in small quantities so you would have to allow for a few more points if you have more than one.
Ingredients (makes 8):
- 85g Mornflake oatmeal
- 80g blitzed oats
- 2 flat tbsp Splenda/Truvia/Natvia/Canderel
- a pinch of salt
- a pinch of bicarbonate of soda
- 1 tbsp olive oil
- the zest and juice of one lemon
- 20g plain flour for rolling out the dough (5g per person is free)
- raspberries for decoration
Ingredients for the filling:
- 50g Philadelphia lightest (16g per person is free)
- 150g fat free quark
- the zest and juice of two small lemons or one large one
- 2 tbsp sugar-free maple syrup (I used the Myprotein one, available online)
- Pre-heat the oven to 180C.
- Mix the oatmeal, oats, Splenda, lemon zest, salt and bicarbonate of soda in a bowl.
- Stir in the oil, lemon juice and 50ml hot water.
- Scatter the 20g plain flour on the kitchen top and roll out the dough. Use a pastry cutter to cut out 8 circles.
- Put these into a muffin tray and gently press them down so that they fit into the mould.
- Bake in the oven for about 15 minutes.
- While they are baking, mix the ingredients for the filling together and leave in a bowl in the fridge to chill.
- Once the ‘cups’ have cooled, spoon some of the filling into each one and top with raspberries (you can add more than one or you could choose a different fruit).
You can store these in a fridge where they will last for a couple of days.