This dessert / snack / breakfast meal couldn't be easier to prepare. I used Home-made Strawberry & Rhubarb Jam for the base, spooned some crème fraîche (or sour cream or plain full fat yogurt) on it and topped with toasted almonds and coconut - so easy! You can make these in advance and keep them covered in the fridge until you're ready to use them (in such case, don't add the toasted almond and coconut flakes until the last moment, so it doesn't get soggy).
Nutritional values (per serving):
|of which Saturated||29.6||grams|
|Magnesium||18.3||mg (5% RDA)|
|Potassium||169||mg (9% EMR)|
Macronutrient ratio: Calories from carbs (6%), protein (5%), fat (89%)
Ingredients (makes 2 servings):
- 1 package crème fraîche or sour cream or plain full fat yogurt (240g / 8.5 oz)
- 2 tbsp toasted almond flakes
- 2 tbsp toasted coconut flakes
- 6 tbsp Home-made Strawberry & Rhubarb Jam (120g / 4.25 oz)
Note: Although yogurt has more carbs than sour cream, the net carbs content will be similar. Raw dairy contains bacteria that "eat up" much of the lactose content and thus reducing the amount of carbs (up to 70% under ideal conditions). When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
To assemble, spoon the jam into a dessert bowl (3 tbsp per serving).
Add crème fraîche and garnish with toasted almond and coconut flakes. ENJOY!
Note: You can either get ready-toasted almond flakes or simply dry-roast them on a non-stick pan for a minute or two.