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Chocolate crunch & Raspberry pots - no nuts, dairy, gluten or eggs low allergy recipe.

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Chocolate crunch & Raspberry pots - no nuts, dairy, gluten or eggs low allergy recipe. Empty Chocolate crunch & Raspberry pots - no nuts, dairy, gluten or eggs low allergy recipe.

Post  Ju-Ju Fri Mar 30, 2012 9:07 am

Chocolate crunch & Raspberry pots - no nuts, dairy, gluten or eggs low allergy recipe.

Ingredients
250g punnet raspberries
2 tbsp Cointreau (or Grand Marnier)
zest and juice from 1 small orange
100g pack dairy, gluten and wheat-free, 'Free From' chocolate (we used Kinnerton Luxury Dark Chocolate Bar)
3 tbsp soya milk
50g caster sugar
6 tbsp gluten, wheat and nut-free muesli muesli (we used The Food Doctor Cereal, nut-free

Method
1.Divide the raspberries between 4 glasses. Sprinkle ½ tbsp of Cointreau and a little orange zest and juice over each, then set aside.
2. Melt the chocolate and stir into the soya milk, then set aside. Tip the sugar into a pan along with 3 tbsp water. Over a gentle heat, cook without stirring for about 7 mins until the sugar melts and starts to turn golden brown. Tip in the muesli, stir, then pour onto a tray lined with baking parchment. Leave to cool, then shatter into thin shards.
3. Divide the chocolate mixture between the glasses and allow to cool, but don't refrigerate. Scatter over the caramel crunch to serve


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Resserrement du Chocolat & des pots de framboise - sans noix, recette produits laitiers, gluten ou des oeufs d'allergie faible.

ingrédients
250g de framboises barquette
2 cuillères à soupe de Cointreau (ou Grand Marnier)
le zeste et le jus de 1 petite orange
Laitière paquet 100g, le gluten et sans blé, «exempt de« chocolat (nous avons utilisé de luxe Kinnerton Chocolate Bar foncé)
3 cuillères à soupe de lait de soja
50g de sucre en poudre
6 cuillères à soupe de gluten, de blé et de noix, muesli muesli (nous avons utilisé les céréales Food Doctor, sans noix

méthode
1.Divide les framboises entre 4 verres. Saupoudrer ½ cuillère à soupe de Cointreau et un zeste d'orange et jus de peu les uns sur les, puis mis de côté.
2. Faire fondre le chocolat et remuer dans le lait de soja, puis mis de côté. Astuce le sucre dans une casserole avec 3 d'eau c. Au cours d'une douce chaleur, cuire sans remuer pendant environ 7 minutes jusqu'à ce que le sucre fonde et commence à dorer. Astuce dans le muesli, mélangez, puis versez-la sur un plateau tapissé de papier sulfurisé. Laisser refroidir, puis se briser en éclats minces.
3. Divisez le mélange de chocolat entre les verres et laisser refroidir, mais ne pas réfrigérer. Scatter au cours de la crise du caramel pour servir

Par portion

297 kcalories, 5g, 43g de protéines de glucides, matières grasses 11 g, saturés 6g de graisse, 6g de fibres, de sucre 33g, 0,08 g de sel


Per serving

297 kcalories, protein 5g, carbohydrate 43g, fat 11 g, saturated fat 6g, fibre 6g, sugar 33g, salt 0.08 g

Ju-Ju
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