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SPLENDA® Apple Cream Focaccia
2 cups (500 mL) 15% cream
2 tsp (10 mL) cornstarch, diluted in a small amount of cold water (optional)
7 egg yolks
1/2 cup (125 mL) SPLENDA® Brown Sugar Blend
1 sheet puff pastry
2 cups (500 mL) pastry cream
Walnuts, to taste
In a saucepan, bring the cream to a boil, then lower heat.
Stir in the diluted cornstarch.
In a bowl, use a whisk to beat the egg yolks and SPLENDA® Brown Sugar Blend, then set aside.
Slowly pour the cream into the egg mixture. Mix well. To thicken, return to the heat for 1 minute, stirring vigorously.
Refrigerate for three hours before using.
Roll out the puff pastry on a baking sheet. Prick with a fork. Bake in a preheated oven at 400°F (200°C) for 10 minutes.
Spread the pastry cream and add the apples.
Sprinkle with walnuts.
Place the pizza in a preheated 400°F (200°C) oven and bake for 15 minutes before serving.
Note: Nutritional Information based on recipe made with one sheet of Tenderflake Puff Pastry, 3 apples and 1/4 cup walnuts
Amount per Serving
Serving Size: 1/4 recipe.
Total Calories: 656
Calories from Fat: 396
Total Fat: 44 g
Saturated Fat: 19 g
Cholesterol: 420 mg
Sodium: 200 mg
Total Carbohydrates: 52 g
Fibre: 2 g
Sugars: 24 g
Protein: 13 g