What’s FOR DESSERT?

There’s no need to skip sweets when entertaining with these healthier after-dinner treats

BERRY BAKE WITH PASSIONFRUIT DRIZZLE

PREP TIME: 15 MINS 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 160°C (fanforced). 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 the 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 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.

COOK’S TIP

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. ➤