Kim's strawberry 'shortcakes'
Reduced-fat puff pastry
1 sheet(s), (1 x 170g frozen sheet), slightly thawed
400 g, roughly chopped
Monk fruit sweetener
99% fat-free plain yoghurt
1 cup(s), (240g)
Sugar-free maple flavoured syrup
- Preheat oven to 200℃. Cut pastry sheet into 9 even squares. Line 9 holes in a 12-hole ⅓ cup (80ml) capacity non-stick muffin tray with pastry squares. Lightly brush evenly with milk, then bake for about 15 minutes or until golden and puffed.
- Meanwhile, heat a medium non-stick frying pan over medium heat. Cook strawberries, sweetener and vanilla, stirring, for about 5 minutes or until sweetener has dissolved and strawberries soften.
- Whisk yoghurt and syrup in a medium bowl, until a creamy consistency. Transfer pastry shells to a serving dish. Top evenly with strawberry and yoghurt mixtures. Serve immediately.