Source: Recipe and image kindly provided by Diabetes Australia.
Nutritional information per serving
- Energy: 860 KJ
- Protein: 12g
- Total fat: 4g
- Saturated fat: 0.5g
- Carbohydrates: 27g
- Sugars: 13g
- DietaryFiber: 5g
- Sodium: 290mg
Ingredients
- 200g carrots
- 150g firm tofu
- 0.75 cups lentils (canned)
- 10 pitted prunes
- 6 sheets filo pastry
- 1 cup natural yoghurt (low fat)
- 2 tablespoons fresh mint
- 1 teaspoon freshly ground black pepper
Method
- Preheat oven 180ºC (fan-forced 160ºC).
- Combine the peeled and grated carrots, diced tofu and lentils and mix well.
- Lay one sheet of pastry on the bench and spray lightly with oil. Top with another sheet and repeat until 6 sheets of pastry are used.
- Spoon the carrot filling down one side of the assembled pastry layers. Dot with prunes, roll and pull in the ends to make a sealed package.
- Lift onto a baking paper-lined baking tray, spray with a light coating of oil and bake until browned and crisp, about 30–40 minutes.