Rhubarb yoghurt puddings
Please log in to save or rate.
Time to make:
30 mins, prep 10 mins, cook 20 mins
$0.80 per serve
(at time of publication)
Full ingredients list:
- 200g fresh rhubarb
- 65g reduced-fat table spread
- 1/2 cup (75g) soft brown sugar
- 1 egg
- 1 cup self-raising flour, sifted
- 1/4 teaspoon ground ginger
- 3 tablespoons low-fat natural yoghurt
- 2 tablespoons ground almonds
- icing sugar, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180ºC. Lightly grease 6 small muffin tins. Cut rhubarb into small pieces, place into a bowl, and microwave on HIGH for 2–3 minutes (or cook in a non-stick pan over medium heat, until tender). Set aside.
Step 2 Place spread, sugar, egg, flour and ginger in a bowl and whisk, or use electric beater, until well blended. Fold in yoghurt, rhubarb and ground almonds.
Step 3 Spoon into prepared tins and level off surface with a knife. Bake for 20–25 minutes or until well-risen and golden brown.
Step 4 Cool for 5 minutes before turning out. Serve dusted with icing sugar and if desired, extra yoghurt and cooked rhubarb.
Dessert for one? Pop these easy-to-make puddings in the freezer, and enjoy six nights of dessert for just 80 cents a pop!
About this recipe
First published: May 2009