Ginger and Passion Fruit Creams
A
very refreshing dessert, bursting with tropical flavours.
Serves
2
½
Syn on Extra Easy
¼
cup buckwheat
2
tbsps sweetener
1
tsp ground ginger
5
passion fruits
1
egg
1
Müllerlight mango and passion fruit yogurt
4
tbsp spray cream
Dry
toast the buckwheat in a pan until fragrant and browned. Take the pan
off the heat and add the ginger with 1 tbsp sweetener. Add a little
water (no more than a tbsp) and stir until the water evaporates and
the sweetener and ginger is well mixed in with the buckwheat. Place
in the bottom of two tall glasses.
Remove
the seeds, pulp and juice form 4 of the 5 passion fruits and place in
a bowl.
With
an electric whisk, whip up the egg with the other tbsp of sweetener.
In a double saucepan (or in a bowl over gently simmering water), stir
the egg with a wooden spoon until it has thickened. This will take
about ten minutes. Make sure the water doesn't touch the bottom of
the bowl and the heat is not too high, otherwise you will end up with
scrambled eggs rather than custard.
Mix
the passion fruit with the custard and pour into the glasses on top
of the buckwheat. Chill in the fridge for two hours.
Divide
the yogurt, then the spray cream between the two glasses and top with
the pulp, juice and seeds from the last passion fruit.
