g
GF
Gluten free
EF
Egg free
Snack
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- For the base, blend almond meal and peanut butter together, slowly add olive oil until sticky, spread into tin and chill.
- For the filling. Dissolve gelatine in a small amount of boiling water and set aside.
- In a mixer, combine all ingredients, except a of the berries and beat until well combined, add the gelatine and beat for another 30 seconds.
- Fold through the remainder of the berries through the mix and pour the mixture evenly into the tin/s.
- Allow to set over night in the cool room.
Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
NF
GF
+3
g
Health services
Workplaces & Tertiary education
Sport & recreation
Baby friendly
+1
V
NF
g
Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
NF
DF
a
Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
a
Health services
Workplaces & Tertiary education
Sport & recreation
Snack
+1
V
NF
+1
g
Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
V
NF
a
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+1
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The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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