Mini chocolate puddings (gluten free)
So desserts aren’t healthy right? With a few healthy swaps you can make them a lighter option.
Servings
1
servingPrep time
2
hours10
minutesCooking time
15
minutesTotal time
2
hours25
minutesIngredients
1 medium potato cut into chunks (boiled, mashed and cooled (you’ll need around 65g, not butter or salt))
50 g soft spread
2 tbsps granulated sweetener
1 egg
40 g ground almonds
1 tbsp cocoa powder
1/2 tsp gluten free baking powder
1 orange’s zest
Directions
- 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.
- Pre-heat the oven to 180℃
- Arrange fruit on the bottom of two mini non-stick pudding tins – we used blueberries but feel free to add your own creative flare
- Beat the soft spread and the sweetener together until light and fluffy using a whisk
- Add the egg, beating gently
- Add the cold mashed potato, orange zest, cocoa powder and baking powder whilst gently whisking to achieve a smooth thick batter consistency
- Spoon the mixture evenly into the flan cakes, then bake in the centre of the oven for 15 minutes
- Use a spatula around the edges of the pudding tins and gently tip out to cool on a wire rack
- Serve with a scoop of frozen low fat yoghurt and some mixed berries for a sweet treat made a little healthier
