Yields 12
125g PHILADELPHIA Block Cream Cheese, softened
80g butter, melted
1 1/2 cups pure icing sugar, sifted
6 egg whites, lightly whisked
1 1/4 cup almond meal
1/2 cup plain flour, sifted with
1/2 teaspoon baking powder
12 strawberries, thinly sliced
1. Beat together the Philly, butter and icing sugar until combined. Add the egg whites, almond meal, flour and baking powder and beat until smooth.
2. Spoon the mixture into 12 greased and base lined friand pans (Note: I don't have a friand pan; I just used a greased muffin pan and it was fine. But if anyone knows where I can buy a decently priced friand pan let me know!) Top with strawberry slices and bake in a moderate oven 180 degrees for 20-25 minutes or until cooked and golden. Allow to stand in pans for 5 minutes before turning out onto a wire rack. Serve warm or cold.
Friands can be stored in an airtight container, either in the fridge or at room temperature.
Source: Simply Heaven - Philadelphia cookbook
125g PHILADELPHIA Block Cream Cheese, softened
80g butter, melted
1 1/2 cups pure icing sugar, sifted
6 egg whites, lightly whisked
1 1/4 cup almond meal
1/2 cup plain flour, sifted with
1/2 teaspoon baking powder
12 strawberries, thinly sliced
1. Beat together the Philly, butter and icing sugar until combined. Add the egg whites, almond meal, flour and baking powder and beat until smooth.
2. Spoon the mixture into 12 greased and base lined friand pans (Note: I don't have a friand pan; I just used a greased muffin pan and it was fine. But if anyone knows where I can buy a decently priced friand pan let me know!) Top with strawberry slices and bake in a moderate oven 180 degrees for 20-25 minutes or until cooked and golden. Allow to stand in pans for 5 minutes before turning out onto a wire rack. Serve warm or cold.
Friands can be stored in an airtight container, either in the fridge or at room temperature.
Source: Simply Heaven - Philadelphia cookbook
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