Spiced chocolate, raspberry and pistachio pots

 

 

 

 

 

A simple and surprisingly low calorie dessert with plenty of protein and a mixture of great textures.

Ingredients

  • 50g dairy free/dark chocolate or carob
  • 2 egg whites
  • 1 tbsp caster sugar
  • Pinch of cardamom (ground)
  • Pinch of cinammon (ground)
  • 125g raspberries
  • 15g pistachios (chopped)

Recipe

1. Prepare all of the ingredients and set aside. At this stage, if you are using cardamom pods, ensure you extract the seeds and finely crush them.

2. Melt the chocolate in a bowl over simmering hot water and leave to cool slightly.

3. Whisk the egg whites (with an electric whisk unless you have strong arms and patience!) until stiff and then whisk in the sugar, cardamom and cinammon.

4. Fold in the chocolate and chopped pistachios.

5. Divide the raspberries and place them at the bottom of 4 ramekins.

6. Pour the chocolate mixture over the raspberries in the 4 ramekins.

7. Chill in the fridge.

8. Serve and enjoy!

 

TVL

Advertisements

Leave a comment

Filed under Meals and Recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s