Rhubarb yoghurt puds

Ingredients

Serves (1) Serves (2) Serves (4) Serves (6) — default Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• spray oil
  
• 65g reduced-fat spread
  
• ⅓ cup soft brown sugarlight brown cane sugarX
  
• 1 egg
  
• ¾ cup self-raising flour
  
• ¼ teaspoon ground ginger
  
• 3 tablespoons low-fat plain yoghurt
  
• 100g cooked rhubarb, plus extra, to garnish
  
• 2 tablespoons ground almonds
  
• 1 tablespoon icingfrostingX sugar
  
• 6 tablespoons low-fat plain yoghurt, to serve

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Instructions

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1. Preheat oven to 180°C. Spray 6 small muffin-tin holes with oil.
2. In a bowl place spread, sugar, egg, flour and ginger. Beat until well combined. Fold in yoghurt, rhubarb and almonds.
3. Spoon mixture into prepared tin. Level tops. Bake for 20-25 minutes.
4. Cool muffins before turning out. Dust with icing sugar and serve with yoghurt and extra rhubarb, if desired.

HFG tip

To cook rhubarb, cut stalks in small pieces and microwave on high for 2-3 minutes until tender.

Nutrition info (per serve)

Calories 196 cal

Kilojoules 820 kJ

Total fat 9 g

Saturated fat 2 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: May 2009

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