Italian Grandma’s Cake Directions:
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In a saucepan, heat the fat-free milk until steaming.
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In a bowl, whisk together the egg yolks, sweetener, and cornstarch until smooth.
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Slowly pour the hot milk into the egg mixture, whisking constantly.
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Return the mixture to the saucepan and cook over medium heat, stirring until thickened.
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Remove from heat, stir in the vanilla and lemon zest, and let it cool completely.
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In a food processor or mixing bowl, combine the flour, sweetener, baking powder, and salt. Add the light butter and pulse or mix until crumbly.
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Add the egg and mix until the dough comes together. Divide into two portions (one slightly larger), wrap, and chill for 30 minutes.
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Preheat the oven to 350°F (175°C) and grease a 9-inch tart pan with cooking spray.
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Press the larger dough portion into the base and sides of the pan. Spread the cooled pastry cream evenly over it.
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Crumble the remaining dough on top and sprinkle with sliced almonds.
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Bake for 35–40 minutes or until golden brown. Cool completely.
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Dust with powdered sweetener before serving.
WW Points Calculation:
Fat-free milk (2 cups): 3 points
Egg yolks (4): 0 points
Allulose or monk fruit sweetener (1 cup total): 0 points
Cornstarch (¼ cup): 6 points
Whole wheat flour (2 cups): 22 points
Light butter (½ cup): 17 points
Egg (1): 0 points
Sliced almonds (¼ cup): 5 points
Other ingredients (vanilla, zest, baking powder, salt, powdered sweetener, cooking spray): 0 points
Total Points: 53
Servings: 12
Per Serving: 4 points
Nutrition Information:
Calories: 170
Fat: 7g
Protein: 5g
Carbohydrates: 20g
Sugar: 2g
Sodium: 70mg
I'm waiting for your comments! Enjoy!
