>> Any ideas for bases for slices - I can then attempt the toppings but I
>> got that far yet? After several years of low fat, I still get the occasional
>> craving for choc caramel slice - you know, the one with the condensed milk
>> I am from New Zealand so fat free cheeses/cream cheeses etc - or even low
>> are not an option. But I can get prunes to make prune butter, and I make
>> yoghurt cheese.
>What's a slice? Here in the US, I'm only familiar with slices of pizza,
>but obviously chocolate caramel pizza isn't particularly appetizing.
>Slices of pie?
I'm from Australia, and the 'slices' Bronwyn refers to are biscuit-y
(cookie?) sort of things with a topping, generally sweet, that are baked in
a flat tin, and then cut into rectangular pieces - or slices! Hadn't
realised they were an Aussie/Kiwi thing!
haven't tried to do anything like this myself, Bronwyn, but seeing as the
base of most slices is quite often based on a biscuit texture, could you
adapt anything from the archives, and put your topping on top?
ps designer pizzas for dessert were all the rage for a while in Australia,
so maybe choc caramel pizza isn't as weird as it sounds...!
Glasgow Caledonian University