Feijoa and ginger sponge puddings
- 10 feijoas, peeled and chopped
- 1 apple, peeled and chopped
- 2 egg whites
- ¼ cup trim milk
- 2 teaspoons honey
- 2 tablespoons reduced-fat spread
- ¼ cup self-raising flour
- 1 teaspoon ground ginger
- ½ cup reduced-fat, Greek-style yoghurt, to serve
1 Preheat oven to 180°C.
2 In a small saucepan, place fruit over medium-low. Simmer for 5 minutes, until fruit has softened.
3 In a bowl, whisk egg whites and milk to combine. In a bowl, with an electric mixer, beat honey and spread until light and fluffy. Add flour and ginger alternately with egg white mix and stir lightly to combine.
4 Divide fruit among 4 ramekins and top with sponge mixture. Place in oven and cook for 10 minutes, or until sponge is just set and golden brown.
5 Serve with a dollop of yoghurt.
Nutrition Info (per serve)
Total fat 7g
Saturated fat 2g
Dietary fibre 4g
Make it gluten free: Use gluten-free flour and check ginger and yoghurt are gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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