The ultimate makeover: Vanilla ice cream
Angela Nilsen creates a luscious ice cream that is creamy, fresh and - wait for it.... low-fat!
Berry bake with passion fruit drizzle
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 100g/4oz low-fat spread
- 85g caster sugar
- grated zest and juice 1 lemon
- 1 egg
- 140g self-raising flour
- 1 tsp baking powder
- 4 tbsp low-fat natural yogurtplus extra to serve (optional)
- 200g apple sauce
- 140g raspberriesblueberries or blackberries (or a mixture)
- 50g demerara sugar
- 2 passion fruitshalved and pulp scooped out
Nutrition: per serving
- kcal295
- fat8g
- saturates2g
- carbs54g
- sugars35g
- fibre2g
- protein5g
- salt0.76glow
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Lightly grease a medium baking dish with 1 tsp of the spread. Put the remaining spread, caster sugar, lemon zest, egg, flour, baking powder and yogurt in a mixing bowl. Whisk together for 2 mins until pale and fluffy. Stir in the apple sauce – this might make the mixture look curdled, but don’t worry. Gently fold in the berries, then pour the batter into the prepared dish and level the surface. Bake for 25-30 mins until the sponge is golden brown and firm in the centre.
step 2
Meanwhile, mix lemon juice, demerara sugar and passion fruit pulp together. Remove pudding from the oven, lightly prick the surface with a fork and drizzle over passion fruit mixture. Serve warm with low-fat vanilla ice cream or the yogurt.
