Makes 8 | Prep: 10 minutes | Cook: 20 minutes
4 PersonalPoints per friand
- 50g almond meal
- 50g brown sugar
- ⅓ cup (50g) plain flour
- ½ tsp baking powder
- 5 egg whites
- 100ml no added sugar apple purée
- 24 fresh raspberries
- Preheat oven to 180°C.
- Combine almond meal, sugar, flour and baking powder in a medium bowl. Lightly beat egg whites in a separate bowl using electric beaters until frothy. Gently fold eggs into flour mixture with a rubber spatula until mixture just comes together (do not overmix). Fold in apple purée.
- Lightly spray the WW Mini Bread Mould tray with oil. Divide batter evenly among 8 moulds. Gently press 3 raspberries into each friand. Bake for 20 minutes, or until a skewer inserted into the centres of friands comes out clean. Stand for 5 minutes before gently turning out onto a wire rack to cool.
Cook’s tip: Be careful not to overmix the batter, as it will make the friands dense, instead of light and fluffy.