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Advice for people with diabetes and their families

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Microwave mug: Chocolate, banana and almond cups

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Light yet satisfyingly sticky and sweet, this mini chocolate pudding is very quick and easy to make.
Serves
4
Prep
4 minutes
Cook
2 minutes
Each 75g serving contains (excludes serving suggestion)
KCal
83
Carbs
9.3g
Fibre
1.3g
Protein
5.1g
Fat
2.5g
Saturates
1.00g
Sugars
7.0g
Salt
0.18g
Portion Fruit & Veg
0
Ingredients
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Ingredients
1 large banana (150g peeled weight)
1 egg, beaten
4 heaped tsp good-quality cocoa powder
6 tsp artificial sweetener
60g 0% fat Greek-style yogurt
1 tsp almond extract
third tsp gluten-free baking powder
  1. Slice the banana and divide between 4 small coffee cups, to three quarters of the way up to the top.
  2. In a bowl, mix together the beaten egg, cocoa powder and sweetener.
  3. Add the yogurt and almond extract. Beat until smooth.
  4. Mix in the baking powder and divide the mixture evenly between the four cups.
  5. Microwave on full power (800W) for two minutes.
Chefs tips
  • Use chunks of fresh pear instead of the banana.
  • Try adding vanilla extract in place of almond, or spice it up with a teaspoon of ginger powder.

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