Feijoa and ginger sponge puddings
- 10 feijoas, peeled and chopped
- 1 apple, peeled and chopped
- 2 egg whites
- ¼ cup trim milk
- 2 teaspoons honey
- 2 tablespoons reduced-fat spread
- ¼ cup self-raising flour
- 1 teaspoon ground ginger
- ½ cup reduced-fat, Greek-style yoghurt, to serve
1 Preheat oven to 180°C.
2 In a small saucepan, place fruit over medium-low. Simmer for 5 minutes, until fruit has softened.
3 In a bowl, whisk egg whites and milk to combine. In a bowl, with an electric mixer, beat honey and spread until light and fluffy. Add flour and ginger alternately with egg white mix and stir lightly to combine.
4 Divide fruit among 4 ramekins and top with sponge mixture. Place in oven and cook for 10 minutes, or until sponge is just set and golden brown.
5 Serve with a dollop of yoghurt.
Make it gluten free: Use gluten-free flour and check ginger and yoghurt are gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 2g
Dietary fibre 4g
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