RECIPE: Diabetic-Friendly Cherry Cream Slice
1 cup water
¼ cup margarine
A dash of salt
1 cup flour
1 can pie cherry filling, drained
1 cup whipping cream
1 Preheat the oven to 220C.
2 Combine the water, margarine and salt in a medium saucepan, set over a high heat.
3 Allow the mixture to come to the boil and then reduce the heat to medium.
4 Add the flour and stir vigorously until the mixture comes clean from the sides of the pan and forms a ball in the centre.
5 Remove from the heat and allow to cool slightly.
6 Using a hand blender, add the eggs to the mixture, one at a time.
7 Beat after each addition, until the batter is smooth and glossy.
8 Spoon the batter into a pastry bag and shape the batter into 6cm x 10cm rectangles.
9 Bake for 15 minutes at 220C, then reduce the heat to 175C and bake for a further 25 minutes, or until the pastry has risen and is golden brown. (Puff pastry will collapse if removed from oven early). Allow to cool.
10 Slice the rectangles in half, so you have a pastry sandwich.
11 Fill with whipping cream and a tbsp of cherry filling.