Low Fat Pasta Dessert Recipe: Fruited Bow-Tie Dessert

The Fruited Bow-Tie Ambrosia is a delicious low fat pasta dessert recipe.

It combines... bow-ties (you saw that one coming, didn't you?) and pinneapple, coconut and honey.

Cosa mas grande de la vida! ("one of the best things in life!")

Ingredients:

For the base you need:

85 g (3 cups) cornflakes

25 g (1 oz) mixed nuts, chopped

For the topping you need:

55 g (2 oz) low fat spread ("I can't believe it's not butter" is a good one)

9 tsp honey

400 g (14 oz) can of peach slices, no added sugar

3 tsp gelatine

175 g (6 oz) raspberries

300 g (1 1/4 cups of) low fat soft cheese

55 g (1/4 cup) caster sugar

150 ml (2/3 cup of ) low fat fromage frais

150 m (2/3 cup of) low fat cream

2/3 cup low fat cream

This is what you do:

Mix well the cornflakes and nuts, and press to crumble over a base of a baking tin, and put aside in the fridge.

Next, drain the peaches and put them in a small bowl.

Sprinkle the gelatine over the peach juice and leave it for a couple of minutes.

Put the bow in a sauce pan of hot water and stir until the gelatine dissolves. Let it cool down.

Put the peaches and raspberries, soft cheese, sugar, fromage frais, low fat cream and gelatine in a blender and blend till smooth.

Now, take the chilled base out of the fridge and pour the blended mix onto it. Chill in the fridge till the cake sets.

When ready to serve, remove from the tin, and place it ona serving plate. Cut 8 equally sized slices.

Decorate with peach slices.

Source: The Book of Light Desserts

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