
Berry bake with passion fruit drizzle
- Good Food team
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Serves 6
Easy
Prep: 15 mins
Cook: 30 mins
A star rating of 4.8 out of 5.11 ratingsRate
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A fruity family pud for summer - and the bonus is that it's low fat too
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The ultimate makeover: Vanilla ice cream
A star rating of 4.3 out of 5.4 ratings
Ingredients
Nutrition
Units:
MetricUS
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100g/4oz low-fat spread
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85g caster sugar
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grated zest and juice 1 lemon
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1 egg
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140g self-raising flour
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1 tsp baking powder
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4 tbsp low-fat natural yogurt
plus extra to serve (optional)
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200g apple sauce
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140g raspberries
blueberries or blackberries (or a mixture)
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50g demerara sugar
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2 passion fruits
halved and pulp scooped out
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Nutrition: per serving
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kcal295
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fat8g
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saturates2g
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carbs54g
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sugars35g
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fibre2g
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protein5g
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salt0.76g
low
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Method
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step 1
Heat the oven to 180C/160C fan/gas 4. Lightly grease a medium baking dish with 1 tsp of the spread. Put the remaining spread, caster sugar, lemon zest, egg, flour, baking powder and yogurt in a mixing bowl. Whisk together for 2 mins until pale and fluffy. Stir in the apple sauce – this might make the mixture look curdled, but don’t worry. Gently fold in the berries, then pour the batter into the prepared dish and level the surface. Bake for 25-30 mins until the sponge is golden brown and firm in the centre.
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step 2
Meanwhile, mix lemon juice, demerara sugar and passion fruit pulp together. Remove pudding from the oven, lightly prick the surface with a fork and drizzle over passion fruit mixture. Serve warm with low-fat vanilla ice cream or the yogurt.
Recipe from Good Food magazine, July 2010
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A star rating of 4.8 out of 5.11 ratings
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