Project Description
Servings: 11 Servings: Serving size: 80g
EXCHANGES: 1 2/3 STARCH EXCHANGES AND 2 FAT EXCHANGES
INGREDIENTS
250g filo pastry sheets
10g (8 1/3 tbsp) Sweet & Balance Tabletop Sweetener
3 eggs
70g (1/3 teacup) orange juice
25g grate orange peel (about 1 1/2 oranges)
120g (3/4 teacup) sunflower oil
11g (2 tsp) Jotis Baking Powder
200g 2% fat yoghurt
For the syrup
300g (1 1/2 teacups) water
30g (1 1/2 teacups) Sweet & Balance Tabletop Sweetener
PREPARATION
Put the filo pastry sheets scrunched up onto two oven trays and into an oven at 100°C until they dry. Or, lay them out the previous day and let dry. Pre-heat the oven to 170°C Beat the oil, Sweet & Balance Tabletop Sweetener, the grated peel and the orange juice in a small bowl by hand. Add the eggs and mix. Break the pastry sheets into small pieces and mix with the Jotis Baking Powder, add to the batter and mix.As soon as they are combined, add the yoghurt and mix gently. Pour the mixture into an ovenproof dish 25cm x 15cm and bake for 30 minutes at 160-170°C, or until it goes golden brown. Bring the water and the Sweet & Balance Tabletop Sweetener to the boil in a saucepan and allow to boil for 3-4 minutes. Leave the syrup to cool and pour it over the hot orange pie.
