Served in bowl with fresh raspberries and a berry sorbet or frozen yoghurt and you have one delicious and relatively healthy dessert the whole family can enjoy.
- 220g Self Raising Flour
- 1 Egg
- 20g 3 tablespoons Cocoa
- 100g Castor Sugar
- 200g Raspberries
- 1/4 cup water
- Pinch salt
- 1/4 cup low fat milk
- 2 tablespoons margarine, softened
- 2 cups hot water
- 2 tablespoons brown sugar
- 2 tablespoons cocoa
- Preheat oven to 180C (350F).
- In a large bowl sift, flour, 3 tablespoons cocoa, pinch salt and 1/2 cup caster sugar. Set aside.
- In a small pot place frozen raspberries, 1/4 cup caster sugar and 1/4 cup water and simmer for 5 mins stir occasionally. Turn off heat and cool.
- Now with a whisk stir egg, milk, margarine into dry ingredients then raspberry mix.
- Pour your cake mix into your non stick baking dish. Sprinkle cocoa and sugar sauce mix over the cake mix, then gently pour hot water over.
- Bake for 40 - 45 mins or until you pierce top with skewer and not batter sticks to skewer.
- Serve in bowl with raspberries and a berry sorbet or frozen yoghurt.
Servings: 8 Serving size:175g
|Average Serve||Average 100g|
|Energy||1210 kJ||694 kJ|
|289 Cal||166 Cal|
|Protein||5.9 g||3.4 g|
|Fat, total||3.8 g||2.2 g|
|- Saturated||1.8 g||1.0 g|
|Carbohydrate||54.7 g||31.2 g|
|- Sugars||32 g||18.3 g|
|Sodium||285 mg||163 mg|
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