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Enjoy this guilt-free dessert by Lucy Kelly from Weight Watchers.
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.
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.
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.
Bake galette for 25–30 minutes or until golden. Serve dusted with icing sugar.
4 ProPoints values per serve
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