Makes 8 | Prep: 10 minutes | Cook: 20 minutes

4 PersonalPoints per friand





  • 50g almond meal
  • 50g brown sugar
  • ⅓ cup (50g) plain flour
  • ½ tsp baking powder
  • 5 egg whites
  • 100ml no added sugar apple purée 
  • 24 fresh raspberries



    1. Preheat oven to 180°C.
    2. Combine almond meal, sugar, flour and baking powder in a medium bowl. Lightly beat egg whites in a separate bowl using electric beaters until frothy. Gently fold eggs into flour mixture with a rubber spatula until mixture just comes together (do not overmix). Fold in applpurée.
    3. Lightly spray the WW Mini Bread Mould tray with oil. Divide batter evenly among 8 moulds. Gently press 3 raspberries into each friand. Bake for 20 minutes, or until a skewer inserted into the centres of friands comes out clean. Stand for 5 minutes before gently turning out onto a wire rack to cool.

    Cook’s tip: Be careful not to overmix the batter, as it will make the friands dense, instead of light and fluffy.

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