Sweet Talk Recipes

Desserts

Chocberry Pudding

Ingredients (10 servings)

500 g fresh strawberries (2 punnets)

10 ml soft brown sugar (2 teaspoons)

60 ml boiling water (¼ cup)

5 ml vanilla essence (1 teaspoon)

90 ml soft margarine, lite (6 Tablespoons)

100 ml sugar (2/5 cup)

125 ml self-raising flour (½ cup)

60 ml cocoa (4 Tablespoons)

10 ml baking powder (2 teaspoons)

2.5 ml salt (½teaspoons)

60 ml oat bran (¼ cup)

1 egg

1 egg white

60 ml skimmed milk (¼ cup)

How to make it

Preheat the oven to 180° C.
Wash and quarter one of the punnets of strawberries and place them in a saucepan on low heat. Add the brown sugar, water and vanilla essence and simmer gently while making the sponge mixture.
Cream the margarine and sugar.
Sift the flour, cocoa, baking powder and salt into a separate bowl. Add the oat bran and lift up a few times with a spoon to incorporate air.
Add the egg and egg white to the margarine and sugar mixture one by one, alternating with one or two tablespoons of the dry ingredients. Use an electric beater to ensure good blending.
Fold the rest of the dry ingredients and the strawberry mixture and milk into the batter.
Lightly grease a 200 x 70 mm baking dish, using non-stick cooking spray and spoon the strawberries and batter into the baking dish.
Place in the oven and bake for 25 – 30 minutes until done.
When ready to serve, decorate with the remaining punnet of fresh strawberries.

Source: From the Accu-Chek Active Cook Book. Recipe and picture taken from the low GI, low fat recipe book by registered dieticians Gabi Steenkamp and Liesbet Delport, Eating for Sustained Energy 4 (Tafelberg).