How it’s healthier
The fat content of this dessert is
much lower as we’ve replaced
butter with reduced-fat spread
and yoghurt. There’s also a
good mix of fruit thrown in!NUTRITION INFO
PER SERVE 936kJ,
protein 4g, total
fat 7g (sat. fat 2g),
carbs 35g, fibre 3g,
sodium 238mg
• Carb exchanges 2½- GI estimate
medium
BERRY BAKE WITH
PASSIONFRUIT DRIZZLE
PREP TIME: 15 MINS
COOK TIME: 30 MINS
SERVES 8 (AS AN
OCCASIONAL DESSERT)100g light margarine
80g (1/3 cup) caster sugar
Grated zest and juice 1 lemon
60g egg
150g (1 cup) self-raising flour
1 tsp baking powder
4 Tbsp low-fat natural yoghurt
200g unsweetened apple puree
140g raspberries, blueberries or
blackberries (or a mixture)
50g demerara sugar
2 passionfruits, halved, pulp
scooped out1 Preheat oven to 160°C (fan-
forced). Lightly grease a medium
baking dish with 1 tsp of the
margarine. Put the remaining
margarine, caster sugar, lemon
zest, egg, flour, baking powder and
yoghurt in a medium bowl. Using
electric beaters, whisk together for
2 minutes or until pale and fluffy.
Stir in the apple puree (this might
make the mixture look curdled, but
don’t worry). Gently fold in berries,
then pour the batter into prepared
dish and smooth the surface. Bake
for 25-30 minutes or until sponge
is golden brown and firm in centre.
2 Meanwhile, mix the lemon juice,
demerara sugar and passionfruit
pulp together. Remove pudding
from the oven, lightly prick thesurface with a fork and drizzle over
passionfruit mixture. Serve warm.COOK’S TIP
You can also make your own apple
puree. Simply peel and core apples,
chop and add a few tablespoons
of water. Cook, covered, in a
saucepan over medium heat for 7-8
minutes or until the apples are very
soft. Cool. Place in a food processor
and puree until smooth. ➤What’sFOR
DESSERT?
There’s no need to
skip sweets when
entertaining with
these healthier
after-dinner treats
$1.60
PER SERVEdiabetic living MARCH/APRIL 2019 67