Fit Basbousa with cream – sugar free Middle East desert

Fit Basbousa with cream – sugar free Middle East desert

If you have ever tried any Middle Eastern desert you probably know that tons of sugar are used for their making:-) What if you can have one with not even 1 gram of white sugar added? Interested? Here comes recipe.

Ingredients for cake:
  • 100g of millet
  • 50g of honey
  • 60g of protein whey (you can skip it and add a bit more honey)
  • 20g of pudding powder (vanilla flavor)
  • 1 egg
Ingredients for cream (eshta):
  • 350ml of milk (I used almond milk)
  • 250g of yogurt
  • 30g of corn starch
  • 100g of medjool dates
Topping:
  • 12g of pistachios
  • 20g of honey
  • half spoon of orange blossom water

Flush millet with water to remove its bitterness. Cook as described on its package. Cool down. Mix cooled down millet with all other ingredients and blend.Transfer half of the batter to greased baking tray(s) (I used 3 ramekins 11cm diameter).

Pour hot milk on the dates to soften them. After 30 minutes blend all together. Bring milk with dates to boil and slowly add corn starch. Mix well. Boil for 5 minutes and then cool down a bit. Add slowly yogurt and mix well.

Preheat the oven to 180 degrees C. Pour slowly cream on the batter. Than cover up with another layer of the batter. Bake until golden brown. While baking prepare the topping. Mix honey with a bit of warm water and rose water. Pour the mix on the baked cake just after removing it from the oven and wait until totally absorbed. Sprinkle with pistachios. Bon Appetit!

Each 11 cm diameter ramekin has 547 kcal

Carbs 85g    Fats 9g    Protein 30g

Traditional basbousa with cream has 1200kcal and 83g of fat! 

 

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