Passionfruit custard and raspberry stacks

Passionfruit custard and raspberry stacks

Passionfruit custard and raspberry stacks

CSIRO Protein Plus

Recipes extracted from CSIRO Protein Plus by Professor Grant Brinkworth, Dr Jane Bowen and Genevieve James-Martin. Macmillan Australia

Preparation: 30 minutes, plus cooling time

Cooking: 20 minutes

Difficulty: Easy Serves 4

2 sheets filo pastrylight olive oil spray, for cooking1 teaspoon icing sugar1 cup (250 ml) low-fat vanilla custard250 g light cream cheese, at room temperature

4 passionfruit, halved, seeds and juice scraped (you’ll need 1/3 cup seeds and juice)

250 g raspberries

Preheat the oven to 180°C (160°C fan-forced) and line two large baking trays with baking paper.

Place one sheet of filo on a clean work surface and lightly spray with olive oil. Place the other sheet of filo directly on top of the first and lightly spray with olive oil. Cut the stack lengthways into thirds, then cut each third crossways into four pieces to make 12 pieces. Transfer to the prepared trays.

Bake the filo for 20 minutes or until cooked and golden, swapping the trays halfway through. Remove and cool on the trays. Lightly dust the tops with the icing sugar.

Place the custard and cream cheese in a bowl. Using a hand-held electric mixer, beat on high speed until completely smooth. Beat in three-quarters of the passionfruit seeds and juice until well combined, reserving the rest to garnish.

Set out four plates and place a piece of filo, icing sugar-side up, on each. Spoon over half the custard mixture and dot with some of the raspberries.

Place another piece of filo on top, then spoon over the remaining custard mixture and dot with some more raspberries. Finish the stacks with the remaining filo pieces, spoon over the reserved passionfruit seeds and juice and scatter with the remaining raspberries.

Serve immediately.

NOTES

This is a great sweet treat to prep the day before serving. Store the cooled filo pieces in an airtight container at room temperature and the custard mixture in an airtight container in the fridge. Take the custard out of the fridge about 20 minutes before using so it softens slightly.

RRP $34.99.