Low K Desserts

where we feel that we are not missing out on anything!

Although no food should ever be used as a reward for doing well at something, these delightful desserts allow those of us on limited diets to have a meal where we feel that we are not missing out on anything.

Fresh fruit is also an enjoyable way of getting sufficient Vitamin K into your diet. Certain fruits have up to 10 mcg of Vitamin K in them or 1/10th of the recommended daily allowance (see table at the front) and these can be used daily to ensure that you are taking in sufficient Vitamin K. Strawberries, raspberries, raisins, pomegranate arils (seed or juice sacs), plums, pears, mulberries, honeydew melon, cantaloupe, kiwi fruit gold only, grapes, raw figs, cranberries, cherries, blackberries and apricots all fall into this category and can be enjoyed as the seasons pass but in moderation.

Easy French Galette

  • INGREDIENTS

  • 2 servings of your choice of fruit. Apples, apricots, nectarines and peaches are best for this dish.
  • 1⁄2 teaspoon of cornflour
  • 1 egg
  • 1⁄2 teaspoon of orange juice
  • 1 sheet of frozen puff pastry
  • 1⁄4 teaspoon of cinnamon

  • OPTION

  • Garnish with a very light dusting of icing sugar.
  • Garnish with flaked almonds.
This dish is a party favourite. It looks spectacular but is so simple to make that anybody and everybody from the home cook to the fanciest restaurant in France offers it on their menus. There are restaurants given over completely to galette and they offer both sweet and savoury. It is even used as a takeaway.

DIRECTIONS

  1. Preheat the oven to 220C and lightly grease a shallow oven tray or place a sheet of baking paper on the tray.
  2. Prepare the fruit by cutting it up into segments and put into a shallow bowl. Mix the cornflour with the fruit.
  3. Beat the egg and mix the orange juice into the egg.
  4. Cut the frozen puff pastry into quarters and refreeze two quarters. Try not to handle the pastry unless necessary.
  5. Lay out the fruit on the pastry leaving at least 2.5cm fruit free around the edges. Score a line in the pastry around the inside of that edge. This will allow the edge pastry to rise whereas the pastry under the fruit will cook but not rise as much.
  6. Turn up each corner of the pastry and glaze with the egg and fruit juice mix then sprinkle with the cinnamon.
  7. Place the galettes onto the baking tray and cook for 25-30 minutes checking until golden brown.
  8. Remove and allow to cool slightly. Serve warm only, with ricotta or sweetened yoghurt.
OTHER CHAPTERS

Check out other Chapters

Breakfasts
Soups and Starters
Entrees
Main Courses
Salads
Vegetables
Sauces and Dressings
Desserts
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