Enjoy these puddings without worrying about overdoing the treats. These desserts are perfect for a family celebration or special occasion.
- cooking spray
- 55 g wholemeal flour
- 40 g pure icing sugar, sifted
- 30 g almond meal
- 30 g light margarine spread, melted, cooled
- 50 g dried figs, finely chopped
- 80 ml water
- 30 g dark chocolate, finely chopped
- 35 g cocoa powder
- 2 egg whites, lightly whisked
- 120 g frozen raspberries
- 60 ml freshly squeezed orange juice, strained
- 1 Tbsp granulated sugar substitute
- Preheat oven to 160°C (fanforced). Spray 6 x 100ml dariole moulds or ovenproof dishes with cooking spray. Line the bases with rounds of baking paper.
- Combine flour, icing sugar and almond meal in a medium bowl. Set aside.
- Heat the margarine, figs, water, chocolate and cocoa powder in a small saucepan over low, stirring, until chocolate is melted. Remove pan from heat and set aside for 2-3 minutes to cool. Whisk in egg whites
- Combine chocolate mixture with the flour mixture. Divide between moulds and smooth the surface. Place the moulds on a baking tray and bake for 12-15 minutes or until a skewer inserted into the middle comes out almost clean (you want them to be a little sticky). Set aside to cool slightly
- Meanwhile, to make the sauce, put the raspberries, orange juice and sugar substitute in a small saucepan. Cook, stirring often, over medium heat for 2 minutes or until raspberries soften.
- Push the mixture through a fine sieve into a jug and then return to pan. Bring the sauce to a simmer over medium heat. Simmer for 2-3 minutes or until the sauce reduces and is slightly thickened.
- Turn the puddings out onto serving plates. Spoon raspberry sauce over each and serve while still warm
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||1.1 g|
|Total carbohydrates||27.0 g|
|- Sugars||18.3 g|
|Dietary fibre||5.5 g|