Cinnamon, apple and
cherry puddings
PREPARATION TIME: 15 MINS
(+ COOLING)
COOKING TIME: 25 MINS
SERVES 6 (AS AN OCCASIONAL DESSERT)Cooking spray
160g (1 cup) frozen cherries
3 Tbsp caster sugar or granulated sugar substitute
1 Tbsp water
Pinch ground cinnamon
70g light margarine
1 tsp vanilla extract
140g tub unsweetened apple puree
30g (1/4 cup) hazelnut meal
60g egg
20g (1/4 cup) coconut flour
40g (1/4 cup) wholemeal self-raising flour
2 Tbsp low-fat milk
1 Tbsp low-fat vanilla yoghurt (optional), to serve1 Preheat oven to 180°C (fan-forced). Spray 6 x
125ml ( 1 / 2 -cup) ovenproof ramekins with cooking
spray. Line the bases with rounds of baking paper.
2 Put the cherries, 1 tablespoon of the sugar, water
and cinnamon in a small non-stick frying pan. Cook
over medium heat for 2-3 minutes or until the
cherries defrost and start to soften. Using a potato
masher, break down the cherries. Simmer for a
further 2 minutes. Set aside to cool for 15 minutes.
Spoon cherry mixture evenly between the ramekins.
3 Using a wooden spoon beat the margarine,
remaining sugar and vanilla in a medium bowl
until smooth. Mix in apple puree, hazelnut meal,
egg, coconut flour, self-raising flour and milk.
4 Spoon the cake batter over the cherries and
smooth the surface. Place the ramekins on a
baking tray and bake for 18-20 minutes or until
cooked when tested with a skewer.
5 Using a flat-bladed knife loosen the edges
of the ramekins and turn out carefully onto
serving plates, removing and discarding the
paper. Serve warm with yoghurt, if you like. ➤nutrition info
PER SERVE (with sugar)
792kJ, protein 8g,
total fat 8.9g (sat. fat
1.5g), carbs 18g, fibre
3g, sodium 105mg
- Carb exchanges 1¼
- GI estimate medium
PER SERVE (with sugar
substitute) 674kJ,
protein 8g, total fat
8.9g, (sat. fat 1.5g),
carbs 11g, fibre 3g,
sodium 105mg
- Carb exchanges 2⁄3
- GI estimate low
- Lower carb
diabetic living JULY/AUGUST 2017 31FOOD Christmas in July