Try this raspberry crisp with a creamy pastry cream filling, low in sugar, which becomes an excellent option because it contains no calories. Plus, it tastes really delicious.
In a bowl, add the eggs, cornstarch, Canderel Stevia®, vanilla essence, whisk until combined and they slightly change color. Set aside.
In a saucepan over medium heat, heat the milk with the cinnamon stick, without letting it boil.
Add a little hot milk to the eggs, whisk vigorously, pour the rest of the eggs into the hot milk and continue whisking, cook until a thick cream is obtained. Let cool for 2 hours in the refrigerator.
On a floured surface, roll out the puff pastry to a thickness of 3mm, Cut squares of 12cm by 12cm.
Using a knife, cut the corners to form a square, leaving a 1 cm space from the edge.
Add the filling in the center of the square, gather the edges towards the center to form a flower and place a raspberry in the middle. Fill the spaces with more cream and place raspberry halves.
Brush with egg and bake for 15 minutes. Cool and decorate with melted chocolate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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