When it comes to dessert, stevia is your secret weapon for guilt free indulgence.
Combined with COFFEE and COCOA, UUUUMMMMM, YES PLEASE!!!!???
SPRINKLE
Preparation Time: 15 Minutes
plus setting time
COOKING TIME: 1 minute
SERVES 4
2 tsp powdered gelatine
400g low-fat Greek style yoghurt
1 tsp natural vanilla bean paste
1/4 cup of Sweet spiced nut
clusters
COFFEE SAUCE
2 tsp stevia granules
1 tsp unsweetened
cocoa powder
1/2 cup (125ml) freshly brewed double – strength espresso or good quality strong instant coff
STEP 1
To make the coffee sauce, combine all the ingredients in a small heatproof bowl and stir until stevia and cocoa powder have dissolved into the coffee.
Remove 1/4 cup (60ml) of the coffee sauce and set aside for serving
STEP 2
Sprinkle the gelatine over the remaining coffee sauce and set aside for serving.
Whisk to combine
Set aside for 5 minutes for the water to absorb into the gelatine. Heat the gelatine mixture in the microwave
In a 10 second burst on high until the mixture has dissolved and is translucent
STEP 3
Combine the yoghurt and vanilla in a large bowl. Transfer 1/2 a cup of the yoghurt mixture to a seperate bowl.
Working quickly, whisk the coffee gelatine mixture into the small amount of yoghurt.
Once combined, scrape this into the larger bowl. Working quickly, whisk until combined.
Pour into 4 serving cups or glasses then refrigerate for 2 hours, or until set.
STEP 4
Sprinkle the nut clusters evenly over the yoghurts and serve with the reserved coffee sauce on the side.
