Mixed berry and almond pudding
- 3 cups frozen berries
- 100g reduced-fat spread
- ½ cup castor sugar
- 2 eggs
- 1 teaspoon vanilla essence
- 1 ½ cups (110g) gluten-free baking mix (we used Healtheries)
- ½ cup trim milk
- ¾ cup (75g) ground almonds
1 Heat oven to 180°C. Place berries in a 2L ovenproof dish and set aside.
2 In a bowl beat spread and sugar until light and fluffy. Gradually add eggs and vanilla. Add sifted baking mix then fold through milk and almonds. Pour on top of berries.
3 Bake for 45 minutes until golden brown and an inserted skewer comes out clean. Serve immediately.
Nutrition Info (per serve)
Total fat 9g
Saturated fat 2g
Dietary fibre 2g
Serve pudding with a gluten-free reduced-fat yoghurt or gluten-free light custard.
Instead of berries use stone fruit such as nectarines and peaches, or canned fruit.
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