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Filo fruit fingers

Serves 4 with 2 fingers per serve

• 3 cups fresh diced fruit - try pear, apple, apricot, peach, berries, pineapple
• 2 tablespoons ground almonds
• 1 tablespoon liqueur of choice (optional) or replace with any liquid
• 1 tablespoon cocoa
• 2 tablespoons Equal Spoonful or sugar
• 8 sheets filo pastry

Toss the fruit with the ground almonds and liqueur. In a separate bowl, combine the cocoa and Equal.

Lay down a sheet of pastry and dust with the cocoa mixture. Top with another two and dust again, then top with one more sheet. Cut in half across then down to make 4 rectangles.

Spoon 1/8 of the fruit on the end of one rectangle, leaving 2cm at each side. Fold up ends and roll up into fingers. Repeat with remaining pastry. Place on a paper lined baking try and bake at 190 C for 8-10 minutes or until golden brown.

Serve straight away with fruit coulis and low fat custard or yoghurt. If desired, just before serving sprinkle with a little extra Equal and cocoa mixture.

Fruit coulis

1/2 cup fresh fruit (one type only - try raspberry, kiwifruit or mango)
1 tablespoon Equal Spoonful or sugar

Puree fruit with the Equal in a blender, adding a little water or juice to make desired consistency.

Nutrition information per serve - approx. 190g
KJ 810 Cal 195 Fat (g) 2 Fibre (g) 5 Carbohydrate (g) 35 GI Intermediate

Updated recipe section funded by the Diabetes Foundation.