Was putting away groceries yesterday when I went to the fruit bowl to put some fruit in and realised that 5 pears were over ripe and needed using pronto (how do they do that? One minute they're hard as rocks, the next they're all mushy). There were some raspberries in the fridge that also needed using. So I devised this pud, which is really an amalgamation of 2 or 3 different recipes. I can highly recommend it, it's delicious!
4 tbs Splenda(5gcarb)
50g softened butter
1 large egg
50g ground almonds (3.5g carb)
50g dessicated coconut (3.2g carb)
50g Greek yoghurt (1.6g carb)
450g pears (after peeling and coring) (45g carb)
90g Raspberries (4.14g carb)
Total carb = 62.44g Serves 6. Per serving 10.4g carb
Heat oven to 180C/160C fan/Gas 4
Peel and core the pears (my 5 pears weighed 450g after I'd peeled, cored and removed the naff/bruised bits off them. I suggest 4 pears might be close to 450g once peeled and cored). Put them into an oven proof dish with the Raspberries. The dish I used was 17cm x 14cm x 7.5cm deep - a small deep dish is best because the topping doesn't cover a big area.
Beat the butter and splenda together until well combined. Beat the egg and beat into the mixture with the yoghurt. Stir in the coconut and ground almonds. Spread over the fruit. Bake for 35 - 40 minutes until golden.
You can vary the fruits, but you'd have to recalculate the carbs appropriately.