desserts & sweet treats
Eating more healthily doesn’t have to mean missing out on comforting puds
Mini apple & blackberry puddings
Combine high-fibre blackberries and wholemeal bread with apples in these low-fat puds. They’re pretty enough for dinner parties, and the berries are a source of manganese and vitamins C and K, which is important for bone health.
LOW SUGAR
MAKES 4 PREP 15 mins plus 1 hr chilling COOK 5 mins EASY V
1 large Cox apple, peeled, cored
and finely chopped (about 155g
prepared weight)
300g blackberries
rapeseed oil, for the moulds
6 slices of wholemeal bread
small mint sprigs or leaves,
to decorate
100g coconut yogurt
1Put the apple in a small pan with 150ml water, cover and simmer for 3 mins to soften. Tip in the berries, cover and cook for 5 mins more until the berries have just softened.
2Meanwhile, lightly oil four mini pudding moulds. Using a mould as a template, cut out four rounds from the bread and use these to line the base of each mould. Trim the crusts from the offcuts (and reserve these), then use the offcuts and other two slices of bread, cut into strips, to line the sides of the moulds. Press gently to compact the bread a little and leave some overhanging.
3Spoon in most of the fruit and juice, reserving about 1 tbsp. Fold the overhanging bread over the fruit and fill in the gaps with the reserved bits of crust to completely cover the top. Cover the moulds and press down firmly to compress the puds. Chill for about 1 hr to firm up. Will keep chilled for up to three days.
4To serve, turn two puddings out onto small plates and top with half the reserved fruit and juice and the mint. Serve with half the yogurt.
GOOD TO KNOW vegan • healthy • low fat • fibre
• vit c • 1 of 5-a-day PER SERVING 226 kcals • fat 5g • saturates 3g • carbs 34g
