- 1 tablespoon Tahina
- 0.25 cup Ghee
- 1 tin NESTLÉ Fat Free Sweetened Condensed Milk
- 1 teaspoon Baking powder
- 2.5 cups fine semolina
- 0.5 cup low fat yoghurt
- 1 cup Water
- For the Syrup:
- 0.5 cup Sugar
- 1 cup Water
- 1 teaspoon lemon juice
- 1 tablespoon Cornstarch
- 0.5 cup Water
- 1 tablespoon Rose water
Low Fat Basbousa with Yogurt
INGREDIENTS
Low Fat Basbousa with Yogurt with
Low Fat Basbousa with Yogurt with 
- 1 tablespoon Tahina
- 0.25 cup Ghee
- 1 tin NESTLÉ Fat Free Sweetened Condensed Milk
- 1 teaspoon Baking powder
- 2.5 cups fine semolina
- 0.5 cup low fat yoghurt
- 1 cup Water
- For the Syrup:
- 0.5 cup Sugar
- 1 cup Water
- 1 teaspoon lemon juice
- 1 tablespoon Cornstarch
- 0.5 cup Water
- 1 tablespoon Rose water
NUTRITIONAL INFORMATION
Low Fat Basbousa with Yogurt with
Low Fat Basbousa with Yogurt with
- Energy 181 (Kcal)
- Protein 4.7 (g)
- Total Fat 3.2 (g)
HOW TO PREPARE
Low Fat Basbousa with Yogurt with
Low Fat Basbousa with Yogurt with
1
Grease a 28x24cm baking tin with the tahina.
2
Combine ghee, NESTLÉ Fat-Free Sweetened Condensed Milk and baking powder and stir well. Add semolina, yogurt and water and stir until well combined.
3
Pour and level mixture into the prepared baking tin. Bake in a 190°C preheated oven for 35 minutes or until top is golden.
4
Remove from oven and pour all over the cooled syrup. Set aside to cool into a room temperature, cut into square shape and serve.
5
To prepare the syrup: Add sugar and 1 cup of water to a saucepan. Bring to boil and simmer for 6-8 minutes. Dissolve the 1 tablespoon of cornstarch in the remaining ½ cup of cold water and add to the simmering sugar and water, stir constantly on heat for 2 min until syrup thickens. Remove from heat and stir in lemon juice and rosewater.
REVIEWS
Low Fat Basbousa with Yogurt with
