Saturday, 6 April 2013 - , , , , , , , 0 comments

RECIPE : Chocolate Drizzled Clementine 'Crisps'

I love chocolate-dipped candied orange peel. It's a decadent and expensive treat but loaded with propoints/calories due to its high sugar content. So...when I saw some clementines lurking in the back of my fridge that needed to be eaten the other day, I had this little idea....and it worked!


I've Slice-of-Slimmified my idea and used no sugar, meaning you can eat up to 6 of these little babies for 1pp.
(They work out to approx.12kcal per slice)

Here's a breakdown of the propoints:
1-6 = 1pp
7-10 = 2pp
11-14 = 3pp
15-18 = 4pp


You will need : (Yields approx.18-20 'crisps')

6 clementines
1 teaspoon granular artificial sweetener
40g plain chocolate


Slice the clementines into 3-4mm slices, leaving the peel on. You should be able to get 3-4 slices from each fruit. Discard the end slices and remove any pips.

Arrange on baking parchment on a baking tray.

Sprinkle with a little sweetener.

Bake for 30 minutes at 180 degrees centigrade.
Keep an eye on them as they can burn easily.
After 30 minutes, turn each slice over. Sprinkle with a little more sweetener.
Turn the oven down to 150 degrees and bake for a further 10-15 minutes. Keep checking as they can burn all of a sudden. Like meringues, you want them to dry out without browning too much.

Leave to cool on the baking parchment. The peel should have a crisp texture and the flesh dry but slightly chewy.
Melt the chocolate and drizzle randomly over the slices.

Once set, arrange on a pretty serving dish. Snack on them, or serve with coffee at a posh dinner party!


Crisp, citrus, chocolate fix.



You could try making these with oranges or grapefruit. Just halve or quarter the slices before baking.
Use as a pretty topping for ice cream or sorbet.




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