Project Description
Servings per dessert: 21
Serving weight: 50 g
EQUIVALENTS: 1 STARCH EQUIVALENT & 2 FAT EQUIVALENTS
INGREDIENTS
250 g (1 ½ cup) semolina
125 g (1 cup) olive oil
100 g (2/3 cup) blanched, toasted almonds
For the syrup:
750 g (3 ¾ cups) water
37 g (1 ¾ cups) Sweet & Balance Tabletop Sweetener
A little vanilla essence
Zest of half a lemon
2 g (1 teaspoon) cinnamon
PREPARATION
In a pot, add all the ingredients for the syrup and bring it to a boil, stirring continuously. In a second pot, heat up the oil, add the semolina and stir, until the mixture turns golden brown. Gradually pour in the syrup, stirring all the time, until the halva does not stick to the sides. Add the almonds and stir. Place the halva in a round or oblong baking pan.
