A delicious light pudding which makes the most of sweet summer peaches.
Serves
8
Prep
15 minutes
Cook
15 minutes
Each 90g serving contains (excludes serving suggestion)
KCal
67
Carbs
8.4g
Protein
2.7g
Fat
2.2g
Saturates
0.30g
Sugars
5.2g
Salt
0.10g
Portion Fruit & Veg
1
Ingredients
Ingredients
1 tsp rapeseed oil8 raspberries, plus handful to serve
4 medium, fresh peaches or nectarines, halved and stoned
1 egg, beaten
1 tsp almond essence
30g low-fat natural yogurt
30g wholemeal flour
4 tsp granulated sweetener
half tsp baking powder
1 tbsp flaked almonds
- Preheat the oven 180°C/gas 4 and lightly oil an ovenproof dish.
- Halve the peaches and place a raspberry into the centre of each half (where the stone was). Arrange the peach halves in the dish.
- Place the egg, almond essence, yogurt and sweetener in a bowl, and beat together well.
- Mix the baking powder with the flour and gently stir into the egg mixture.
- Spoon the mixture on top of each peach half and scatter with the almonds.
- Bake for 12–15 minutes until the top is golden and the peaches are soft, but still firm.
Chefs tips
- Tinned peaches will work just as well for this recipe - go for tinned peaches in juice if you can.
