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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This freezer-friendly treat is sure to be a family favourite!
1 Preheat oven to 160°C. Grease a medium baking dish.
2 In a large bowl, cream spread and sugar with electric beaters until pale and fluffy.
3 Beat in one egg yolk at a time until just combined. Using a large metal spoon, gently fold in the lemon zest. Carefully fold in flour, ½ cup of yoghurt and the milk, until just combined. Finally, fold in lemon juice.
4 In a medium bowl, beat egg whites until peaks form. Fold half the egg whites into the pudding batter until just combined. Repeat with remaining whites.
5 Pour into prepared baking dish, top with lemon slices, if using, and cook in oven in a water bath for 40-45 minutes until golden. Remove from oven and sift over a dusting of icing sugar, if using.
6 Blitz extra yoghurt and raspberries in a blender until smooth.
7 Serve pudding warm with a dollop of raspberry yoghurt on the side.
To make your lemon easier to juice, you might like to pop it into the microwave for 20 seconds.
Calories 203 cal
Kilojoules 855 kJ
Total fat 8.6 g
Saturated fat 3.4 g
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