March Recipe 2019


Prep Time: 15mins
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 out
1 Preheat oven to 160C (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 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 the centre.

2 Meanwhile, mix the lemon juice, Demerara sugar and passionfruit pulp together. Remove pudding from the oven, lightly prick the surface with a fork and drizzle over passionfruit mixture. Serve warm.
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.


Recipe from Better Homes & Gardens Diabetic Living March/April 2019 Issue 80