LOW CARB RECIPES - Peaches and Blueberry Recipe
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Crunched Peaches and Blueberry Recipe with Almond
LowCarb Diet Recipe - Peaches and Blueberry Recipe
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Serves 6 Per Serving
Protein 9.5g
Fat 23.5g
Carb 19.6g
Fruit
Butter for the baking dish
4 ripe peaches, Peeled and slice1 pint blueberries
2 1/2 oz Canderel spoonful
Dash of cinnamon
Crunchy topping
10 oz almond
3 1/2 oz Canderel Spoonful
Pinch of salt
1 large egg white
2 teaspoon cornmeal, optional
Preheat the oven to 375 F/ 190 C/ Gas mark 5. Butter a 9 inch baking dish.
Mix the fruit ingredients together in a bowl, then arrange them in a baking dish. Bake the fruit for 15 minutes.
Meanwhile, chop the nuts in a finely food processor. Combine in a bowl with the sweetener and salt.
In a separate bowl, whisk the egg white until it's quite foamy, then pour the dry ingredients into the beaten white and mix well, stirring in the cornmeal if you are using it. Rub the topping through the fingers to be sure it's thoroughly combined. Spread the topping on a large plate and let it sit at room temperature until you are ready to use it.
After the fruit has cooked for 15 minutes, remove the dish from the oven and spread the topping evenly over it.
Bake on the lowest oven lowest shelf for another 25- 30 minutes, or until the fruit is bubbling hot.
Cool on the rack at least 10 minutes before serving.
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