Raspberry Slice

Ingredients

Serves 6

375g sheet ready-rolled puff pastry
1 egg, beaten
2 tbsp half fat double cream
3 tbsp Hermesetas Granulated Sweetener
175g (6oz) fresh raspberries

Preparation

Preheat the oven to 200ºC (400ºF or Gas Mark 6). Open out the pastry sheet and cut into three equal pieces. Arrange them on two baking sheets and brush with egg.

Cook for 15-20 minutes, until risen and golden brown. Cool.

Whisk the cream until thick and then whisk in the Hermesetas Granulated Sweetener.

Spread cream over all three layers of pastry, reserving a little extra for the top. Scatter raspberries over two pieces and stack them on top of each other.

Carefully place the third piece on top. Use a spoon or piping bag filled with cream to make raised lines along either side and fill the central part with fruit.

Decorate with fresh mint leaves if liked and chill until required.

	kJ	kcal	Carbohydrates	Fat
Portion	0	380	27.0 g	28.0 g