Friday, 22 March 2013 - , , , , , , 2 comments

RECIPE : Easter Nests


I wanted to come up with something cute but sophisticated this Easter....a little treat reminiscent of the egg-filled chocolate nests I loved as a child, but with a touch of Slice-of-Slim magic to keep the damage to a minimum.
My crispy, cocoa and icing sugar-dusted nests are sprinkled with tangy, freeze-dried fruits and filled with speckled 'eggs' which are actually made of white chocolate-dipped grapes!
So, you get your chocolate fix but it will only set you back 3pp/approx.130kcal.
(They are exactly 3pp so two are 6pp..etc)

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You Will Need: (For 4 Nests)

12 Grapes
40g White Chocolate
1 Warburtons Squareish Wrap
1 teaspoon Cocoa Powder
1 teaspoon Icing Sugar
5g Freeze-Dried Mango
5g Freeze-Dried Strawberries



Start by melting the white chocolate in a small pot/ramekin. Leave the ramekin standing in a little hot water while you work to keep the chocolate at a good consistency.
Pop the grapes onto bamboo skewers.



Spoon the chocolate generously over each grape until totally covered.



Tap the skewer with your finger to allow any excess chocolate to fall back into the pot.



Pinch a tiny amount of cocoa with your fingers and sprinkle onto the wet chocolate for a speckled effect.



Repeat with all the grapes. Stand them in a tall glass to set. Don't allow them to touch. If possible, put them in the fridge to set thoroughly.



While the 'eggs' are setting, make the nests.
Take a Warburtons Squareish Wrap.



Roll up then slice finely into 2-3mm strips using a sharp knife.



Pop into a bowl and mist with a few sprays of Frylight oil. Mix it in with your hands, unravelling the strands and tangling them together.



Heap the strands into four equal mounds on baking parchment.



Shape each one into a pleasing nest shape because once baked, it will go rigid and stay in the shape you make.



Bake for about 10 minutes at 180 degrees C until golden, crisp and rigid.



Sift cocoa powder and icing sugar over the nests to sweeten, flavour and colour them.



Handle carefully. Place onto your chosen serving plate.



Weigh out the freeze-dried fruits. 
(Click HERE for post on them).
If you can't get any, use a few chopped dried cranberries, almonds or chocolate drops instead. Just add the propoints/calories if you do this.



Sprinkle the fruits equally between the four nests. Allow to settle into the natural cavities and folds of the nest. It makes such a pretty bejewelled effect.



Finally, very carefully pull the set 'eggs' off the bamboo skewers and arrange 3 on the top of each nest.



For a sophisticated treat, serve on a pale and pretty serving plate.



For a more funky Springtime look, I served mine on some plastic grass!

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Edible Easter Treateries!

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TIP


You can make these into a spectacular dessert by adding fresh fruit.

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PRINT RECIPE HERE 

2 comments:

Therese Dahl 23 March 2013 at 08:25

Hi! I found you blog via Instagram and I just love it! I'm a Swedish WeightWatcher and new-born training junkie. You inspire me to go on with my struggle to a better lifestyle, thanks!

My insta: tessdahl

Janey 23 March 2013 at 09:50

Thanks Therese, so pleased to inspire you! I'll pop over and say hi on Instagram! xx

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