Lightened Up Umm Ali

4 pc crepe (see recipe below) 

1 ½ tablespoons raisins

1 ½ tablespoons coconut shavings

1 ½ tablespoons slivered almonds

1 ½ tablespoons pistachios

1 tablespoon rose water

250 ml skimmed or unsweetened plant-based milk (soya, almond, oat)

1 ½ tablespoons corn starch

4 tablespoons honey

• Cut the crepes into small pieces and put them in the oven at 180C until crisp.
• In a medium-sized bowl, combine the nuts, coconut, raisins and the rose water, leaving a small amount for garnishing later. Add the crispy crepes to the bowl.
• Transfer mixture to an oven-safe baking dish.
• Add the milk to a small sauce pan. Whisk in the cornstarch at room temperature, being careful not to create lumps.
• Add the honey to the milk and bring to a boil. Turn off the heat as soon as the mixture starts to boil and the texture thickens.
• Pour the milk mixture over the nut mixture in the pan and place them in the oven at 200C for about 5-7 minutes until the top is golden brown.
• Remove and garnish with remaining nuts, coconut and raisins.

For Crepe Dough:

8 tablespoons white whole wheat flour

1 egg

4 tablespoons skimmed or unsweetened plant-based milk (soya, almond, oat)

5 tablespoons water

Pinch of salt

• Add a few drops of olive oil to a skillet and spread evenly with a napkin.
• In a large bowl, whisk together the flour and the egg.
• Gradually add the milk and water.
• Add the salt and beat the mixture until smooth.
• Heat the skillet over medium heat. Scoop about ¼ of the batter into the pan.
• Tilt the pan with a circular motion so that the batter spreads evenly.
• Cook each crepe for a couple of minutes turning it over with a spatula once golden in color.

Nutritionist Comment: Even though this is a lighter version using crepes and skimmed milk instead of puff pastry and cream, this delicious Egyptian dessert should still be enjoyed in moderation.

Calories: 240

Carbohydrates: 40g

Sugar: 20g

Fiber: 3g

Total Fat: 7g

Saturated Fat: 2.5g

Protein: 8g

Sodium: 110mg