Enjoy this guilt-free dessert by Lucy Kelly from Weight Watchers.


  • ½ cup (70g) shelled macadamia nuts

  • 40g Weight Watchers Canola Spread

  • ¼ cup (55g) caster sugar

  • 1 egg yolk

  • ¼ cup (35g) self-raising flour

  • 3 sheets filo pastry (see note)

  • 200g frozen raspberries

  • 2 tsp icing sugar


  • 1.

    Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Using a food processor or blender, process nuts until finely chopped.

  • 2.

    Using electric beaters, beat spread, sugar and yolk in a mixing bowl for 3–4 minutes or until light and fluffy. Stir in flour and nuts.

  • 3.

    Cut filo sheets in half crossways. Place 1 sheet on a flat surface and lightly spray with oil. Top with another filo sheet and spray with oil. Continue layering filo to make one rectangular stack. Place pastry stack on prepared tray and spread evenly with nut mixture, leaving a 4cm border. Press raspberries into the mixture. Fold pastry edges to make a border.

  • 4.

    Bake galette for 25–30 minutes or until golden. Serve dusted with icing sugar.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 841kj
  • Fat Total 53g
  • Saturated Fat 11g
  • Protein 10g
  • Carbohydrate 83g
  • Sugar 27g
  • Sodium 231mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Note: Allow frozen filo pastry to thaw for 2 hours at room temperature before removing the required sheets. Place remaining sheets in an airtight bag and freeze for future use (it cannot be refrozen more than once so it may be more convenient to refreeze the sheets into usable portions).

4 ProPoints values per serve

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Posted by May22Report
I dont feel this recipe is at all healthy apart from the macadamia and raspberries.