Rice Puff Slice
Ingredients :
- 1 cup (160g) pitted dates, chopped
- 1/2 cup (100g) caster sugar
- 1/2 cup LF margarine (I use an olive based spread)
- 4 cups (120g) GF rice puffs
Instructions :
- Line a lasagna dish (30 x 20cm) with baking paper.
- In a large saucepan over medium heat, melt together sugar and the LF butter.
- Add the dates, reduce heat and simmer for 10 minutes.
- Remove from heat, add rice bubbles and mix thoroughly.
- Spoon the mixture into the prepared dish, smooth with the back of a spoon and refrigerate until set, 2 hours.
- Slice to serve.
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