Hello there, isn’t today just a lovely day?
Well it didn’t start out so great for me, but it got much better throughout the day. Exam season has started, but I also have some awesome news to share.
I finally got an Instant Pot!
I ordered it after seeing so many food bloggers and people on Instagram raving about them and I decided to do my research before buying one.
I finally caved after seeing how good it was at cooking beans.
Here it is slowly making me some delicious yoghurt:
I don’t have a specific eating plan but I do tend to eat on the more vegetarian side for most meals (well aside from dessert).
Speaking of beans, I tried making beans for the first time in it yesterday and ended up with split pea soup rather than split peas. I have a feeling this is one of many future mistakes with the Instant Pot, but it’s all part of the fun.
Today isn’t an Instant pot recipe but it’s still just as awesome!
What I have for you in this post is Pineapple Strawberry Bars.
97 calories per bar, a delicious shortbread base and a creamy pineapple and strawberry topping.
The recipe begins by making the shortbread base using some butter, plain flour and sweetener or stevia and pressing it down into the pan.
Bake and make the yummy filling while you’re waiting (I know, I know it’s hard to wait but it is worth it)
The filling is made with fat free strawberry yoghurt and pineapple juice and some beetroot juice or powdered raspberry for colour.
The first time I made this, I added red food colouring and got a lovely pink colour, but the second time around I tried with beetroot juice instead and got a light pinky orange.
Whisk together and then spread on top of the filling and bake for 20-25 minutes until the centre is slightly liquidy but the edges are set.
Remove and chill and then slice and serve.
Easy, peasy and tasty too!
Small Batch Pineapple Strawberry Bars
Prep time: 10 minutes
Cook time: 40-45 minutes
Total time: 55 minutes
Yield: 8 bars
- 60g/ 1/2 cup
- 1/8 tsp
- 15g/ 1 tbsp
- 1/3 cup
Zero calorie sweetener
- 20-30 ml/ 1-2 tbsp
- 150g/ 1/2 cup plus 2 tbsp
Fat free strawberry yoghurt
- 100ml / 1/2 cup minus 2 tbsp
- 1/2 cup
Sucralose or zero calorie sweetener
- 16g / 2 tbsp
- 15g / 2 tbsp
- Optional: powdered raspberry powder or 2 tbsp of beetroot juice for colour
- Preheat the oven to 180°C/ 160°C fan assisted and lightly grease a small rectangular baking pan.
- Whisk together the flour, sucralose and salt and then rub in the butter spread until it resembles coarse crumbs. Stir in the milk until it sticks together more but still looks like breadcrumbs, adding slightly more milk if needed. Press at the bottom of the pan and cook for 12-15 minutes until lightly golden brown on the edges. Allow to cool slightly before adding the filling.
- Whisk together the yoghurt, juice, sugar, sweetener and egg in a medium mixing bowl until combined and then sift and whisk in the salt, cornstarch and plain flour and whisk until there are no lumps. Whisk in the beetroot juice/ powdered raspberry if desired.
- Allow the crust to cool slightly before pouring the filling over and baking for 20-25 minute until the edges are set but the centre looks slightly liquidy, but set.
- Remove from the oven and allow to cool on a cooling rack and then chill in the fridge for at least 3-4 hours before slicing into 8 bars.
- Store leftovers in the fridge or in an airtight container for up to 4 days.
Makes 8 slices
Serving size: 1/8 of recipe
Saturated fat: 0.9g
You can use 6 tbsp of flour instead of the cornstarch if desired.