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Photo of Raspberry friands by WW

Raspberry friands

6
Points® value
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
10
Difficulty
Easy
Using just the whites of the eggs keeps these little cakes lovely and light.

Ingredients

Calorie controlled cooking spray

10 spray(s)

Low Fat Spread

85 g

Icing Sugar

100 g

Icing Sugar

1 teaspoon(s), level, for dusting

Ground Almonds

75 g

Plain White Flour

25 g

Egg white, raw

3 individual

Raspberries

125 g

Instructions

  1. Preheat the oven to 200oC, fan 180oC, gas mark 6. Mist a 12-hole friand or muffin tin with the cooking spray.
  2. Melt the low fat spread in a pan over a low heat, then set aside. Put the icing sugar, ground almonds and flour in a large mixing bowl.
  3. In a separate bowl, whisk the egg whites until they are foamy but not stiff. Make a well in the centre of the dry ingredients and fold in the egg whites and melted spread, until you have a smooth batter.
  4. Divide the batter between 10 of the muffin holes and top each friand with 3 raspberries. Bake in the oven for 20-25 minutes, or until golden. A skewer should come out clean when inserted.
  5. Remove from the oven and leave to cool for 10 minutes, before popping each cake out and leaving to cool completely on a wire rack. Dust with icing sugar and serve.

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