Fruit, Almond and Chocolate Verrines
This quick and easy treat is a great diabetes-friendly snack.
Ingredients
- ¼ cup (60 ml) maple syrup
- 2 tbsp cornstarch
- ½ vanilla bean, split lengthwise and seeds scraped (see note)
- 2 eggs
- 1 cup (250 ml) 2% milk
- 1 cup (250 ml) 2% plain Greek yogurt
- 1/3 cup (75 ml) hot water
- 1 tbsp cocoa powder
- 16 small store-bought amaretti-style cookies
- 16 fresh or frozen cherries, thawed, pitted and halved
- 1 ¼ cups (170 g) fresh raspberries
- 6 tbsp (40 g) roasted sliced almonds
- 1 oz (30 g) 70% dark chocolate, shaved with a vegetable peeler
Instructions
- In a pot off the heat, whisk together the maple syrup, cornstarch, vanilla seeds and pod. Add the eggs and mix well. Whisk in the milk. Bring to a boil over medium heat, stirring constantly, and scraping the sides and bottom of the pot. Simmer gently for 1 minute.
- Remove the pot from the heat. Remove the vanilla pod. Whisk in the yogurt. Pour the mixture into a bowl. Cover with plastic wrap directly on the surface. Refrigerate for 1 hour.
- Meanwhile, in a small bowl, whisk together the hot water and cocoa powder. Let cool.
- Place 1 tbsp (15 ml) of the yogurt cream into 8 glasses. Dip the amaretti cookies in the cocoa mixture for 2 seconds and place 2 cookies in each glass. Add another 2 tbsp (30 ml) of the yogurt cream to each glass. Top with the fruit. Cover with the remaining yogurt cream. Cover with plastic wrap and refrigerate for 2 to 12 hours.
This quick and easy treat is a great diabetes-friendly snack.