Apple Filling with Kiwi and Mint
Apples and kiwi provide fiber; each serving has about 2.7 g net carbs, with 18 g of apples and 4 g of kiwi. Mint freshens the flavor, while agar helps the fruit base set smoothly. Spread the filling on cookies right away and keep the assembled cookies refrigerated for up to three days.
Apple base
Wash the apples (220 g), remove their cores, and bake them at 180 °C for 25–35 minutes, until the flesh is tender. Peel the baked apples, blend until smooth, and measure about 100 g of purée for the filling.
Mix the apple purée with agar-agar (1.8 g). Heat the mixture until it comes to a boil. Boil it for 2–3 minutes, stirring constantly. Let the base stand for no more than 5–7 minutes, until it is just warm, then blend it again until smooth.
Apple, kiwi and mint filling
Peel the kiwi (50 g of flesh). Combine it with the apple base (100 g), lemon juice (10 g), allulose (15 g), and fresh mint leaves (10 g), then blend until smooth.
Spread the filling on prepared cookies right away. Store the assembled cookies in the refrigerator for up to three days.
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