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.

Ingredients

  • - 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

Instructions

  • 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

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