Easy to make and great tasting! Try are tartlet recipe with custard for an indulgent treat, or choose crème fraiche for a fresher way to enjoy
- Preparation Time
- 5 min
- Cooking Time
- 1 h 20 min
- Cooling Time
- Skill Level
- Serving Size
- 1 shallow muffin tray
- 6 shallow paper muffin cases
- For the pastry
- 40 g Cookie Crisp
- 70 g Coco Shreddies
- 35 g coconut oil (not melted)
- 1 tbsp smooth peanut butter
- For the filling
- 80 g thick set custard or low fat crème fraiche
- 100 g mixed berries
- Place all the filling ingredients in a food processor and blend until finely ground.
- Put the muffin cases in the tray and divide the mixture equally between each one.
- Press the mixture firmly into the cases making sure it also goes up the sides.
- Leave the pastry to set in the fridge for at least an hour.
- When set, take the tart cases out of the paper and set them on a plate.
- Spoon about two teaspoons of custard or crème fraiche in each one followed by some of the berries, you may need to cut some of the strawberries if they are too big.
- WRITE US
- IN PERSON
For the last 15 years we’ve been working to reduce the sodium (which is the major component of salt) in our breakfast cereals across the world, because we want to keep on making them more nutritious. Achieving consistency on all products, in all countries, takes time - so some may have more sodium than others. Our aim is for all our cereals – globally – to have the same reduced levels of sodium, with a target of less than 135mg per serving in all our children’s products.
As well as being a healthy choice for people who want to reduce the amount of gluten in their diet, or have coeliac disease or a gluten intolerance, Gluten Free Corn Flakes are fortified with B-vitamins, folic acid and iron
Two things to remember: • Look for food labels where the word 'whole' appears in front of the name of the grain, like “whole wheat” or “wholemeal bread”. • For foods with more than one ingredient, make sure whole grain is listed towards the top of the ingredients list. The further up the list it is, the more whole grain has been used in the recipe. And look out for the percentage of whole grain. You should find this in the ingredients list too.
It’s too early to say. The science in this area is still emerging. There is evidence that low GI foods take longer to digest and help you feel satisfied for longer, but none that you’ll eat fewer calories at the next meal.
Because it’s industry practice to label seasonal oils (oils that aren’t consistently available across the year). In Europe it’s now mandatory to detail the types of vegetable oils used in a food product. So it’s no longer permitted to use the term “vegetable oil” on a label.