Diabetic Living Australia — July-August 2017

Chocolate, fig and
almond puddings
with raspberry sauce
PREPARATION TIME: 10 MINS
(+ COOLING)
COOKING TIME: 20 MINS
SERVES 6 (AS AN OCCASIONAL
DESSERT)

Cooking spray
55g (1/3 cup) wholemeal
self-raising flour
40g (1/4 cup) pure icing sugar, sifted
30g (1/4 cup) almond meal
30g light margarine, melted, cooled
50g dried figs, finely chopped
80ml (1/3 cup) water
30g dark chocolate, finely chopped
35g (1/3 cup) cocoa powder

2 egg whites (60g eggs),

lightly whisked

Raspberry sauce

120g (1 cup) frozen raspberries

60ml (1/4 cup) freshly squeezed

orange juice, strained

1 Tbsp granulated sugar substitute

1 Preheat oven to 160°C (fan-

forced). Spray 6 x 100ml dariole

moulds or ovenproof dishes with

cooking spray. Line the bases

with rounds of baking paper.

2 Combine flour, icing sugar

and almond meal in a medium

bowl. Set aside.

3 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.

4 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.

5 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.

6 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.

7 Turn the puddings out

onto serving plates. Spoon

raspberry sauce over each

and serve while still warm.

Savvy sweets

Enjoy these puddings without worrying about overdoing the

treats. These desserts are perfect for a family celebration or special

occasion. The trick to our recipes is being savvy with portion sizes

and substituting sugar or creating lower-fat options where possible.

By skipping the cream and including a small amount of custard or

yoghurt we’ve cut the saturated fat substantially. If you like, use

a sugar substitute when suggested to lower the carb content of

each serve. See each recipe for nutritional information.

FOOD puddings

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