mini pudding with frozen yoghurt + lime zest

Mini chocolate puddings (gluten free)

So desserts aren’t healthy right? With a few healthy swaps you can make them a lighter option.

  • – 1 medium potato cut into chunks (boiled, mashed and cooled (you’ll need around 65g, not butter or salt))
  • – 50g soft spread
  • – 2 tablespoons granulated sweetener
  • – 1 egg
  • – 40g ground almonds
  • – 1 tablespoon cocoa powder
  • – ½ tsp gluten free baking powder
  • – zest of 1 orange
  1. Pop some low fat yoghurt in the freezer at least 2 hours before preparation. Choose your own flavour, just look out for added sugars on food labels and where you can, flavour naturally.
  2. Pre-heat the oven to 180℃
  3. Arrange fruit on the bottom of two mini non-stick pudding tins – we used blueberries but feel free to add your own creative flare
  4. Beat the soft spread and the sweetener together until light and fluffy using a whisk
  5. Add the egg, beating gently
  6. Add the cold mashed potato, orange zest, cocoa powder and baking powder whilst gently whisking to achieve a smooth thick batter consistency
  7. Spoon the mixture evenly into the flan cakes, then bake in the centre of the oven for 15 minutes
  8. Use a spatula around the edges of the pudding tins and gently tip out to cool on a wire rack
  9. Serve with a scoop of frozen low fat yoghurt and some mixed berries for a sweet treat made a little healthier

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