Now made Responsibly Sweet with 73% Less Carbs and 83% Less Sugar
KETO / LOW CARB / SOURCE OF FIBRE
| Prep Time: |
20 minutes
|
| Cook Time: |
Chill overnight
|
| Makes: |
1.1kg |
| Serves |
18
|
| Difficulty Level |
medium |
Ingredients
- 400g Plain Chocolate Cookies (See Lakanto Chocolate Cookie Recipe)
- 90g Butter, Melted, Cooled
- 4 Gelatine Sheets or 3 tsp powdered gelatine
- 750g Cream Cheese, At Room Temperature
- 1 Cup Lakanto Bakers Vanilla Syrup
- 300ml Thickened Cream
- Rose Pink Liquid Food Colouring
- 1 tsp Strawberries And Cream Essence
- 50g Lakanto Chocolate Crumb (or sugar-free dark Chocolate)
- Whipped Cream, To Serve
- Lakanto Chocolate Crumb to Sprinkle
Method
- Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above edges of pan on all sides.
- Place biscuits in a food processor. Process until finely chopped. Add butter. Process until well combined. Press mixture over base of prepared pan. Refrigerate while preparing topping.
- Place gelatine leaves in a bowl of cold water. Set aside for 5 minutes to soak. Squeeze liquid from gelatine. Place gelatine in a small saucepan over medium heat. Cook for 30 seconds or until melted. Remove from heat.
- Using an electric mixer, beat cream cheese, Lakanto Icing Powder and vanilla together until light and fluffy. Gradually add hot gelatine, beating until combined. Add cream.
- Beat until well combined. Divide mixture into 3 equal portions. Stir cocoa into 1 portion. Tint another portion pink with food colouring and stir in essence. Keep remaining portion plain.
- Spoon chocolate mixture over prepared base. Level top with a spatula. Freeze for 5 minutes. Carefully top with plain mixture.
- Level top with spatula. Freeze for 5 minutes. Carefully top with remaining strawberry mixture. Level top with spatula. Refrigerate for at least 4 hours or overnight, until set.
- Remove slice from fridge 10 minutes before serving. Using a hot knife, cut into pieces. Drizzle with melted chocolate. Top with whipped cream, Lakanto Melting Dark Chocolate sprinkles and cherries. Serve.
Approx. Nutritional Information Per Serve 60g Energy 805 kJ (192 Cal) Protein 4.2g Total Fat 14.7g Saturated Fat 9.7g Carbohydrate 5.6g Fibre 5.0g Sugar 3.3g Sodium 60mg
RSLA0295**