Blackcurrant Compote with Whipped Cream & Flaked Almonds
A sharp-sweet blackcurrant compote balanced by airy whipped cream and a hint of crunch from toasted almonds — quick, light, and satisfying with minimal calories.
Author:
Prep time (mins) | Cooking time (mins) | Servings |
|---|---|---|
2 | 6 | 1 |
Calories (kcal) | Protein (g) | Carbs (g) | Fat (g) |
|---|---|---|---|
92 | 2.1 | 9.2 | 4.8 |
Ingredients
100g frozen or fresh blackcurrants
1 tbsp water
1 tsp granulated sweetener (erythritol or stevia blend)
25g low-calorie aerosol whipped cream (e.g. Elmlea Light or similar)
5g flaked almonds
Optional: drop of vanilla extract or squeeze of lemon juice
Method
Cook the compote:
In a small saucepan, add the blackcurrants, water, and sweetener.
Bring to a simmer over medium heat and cook for 4–6 minutes, stirring occasionally, until the berries soften and thicken slightly.
(Optional: Add vanilla or lemon juice for flavour depth.)Toast the almonds:
While the compote cooks, dry-toast the flaked almonds in a non-stick pan over medium heat until lightly golden (about 2 minutes). Set aside to cool.Assemble:
Spoon the warm compote into a dessert bowl or glass.
Top with a generous squirt of low-calorie whipped cream.
Sprinkle over the toasted almonds.
Freezing and storage
Best served fresh.
You can prepare the compote in advance and store it chilled for up to 3 days in the fridge.
Do not freeze once cream is added — freeze only the compote if needed.