We have included Raspberries with the Blueberries in this recipe, but if you dont like the sharpness of raspberries, just leave them out and double up on the blueberries.
- 1 cup blueberries, frozen
- 1 cup raspberries, frozen
- ¼ cup water
- 1 tsp. sugar
- 1 egg
- 3 tblp. SR Flour
- 1 tsp. caster sugar
- ¼ cup low fat milk
- 1 tblp. reduce fat Margarine, softened (butter if desired)
- Preheat oven to 180C (350F)
- Place blueberry and raspberry in small sauce pan with water and simmer for 5-6 minutes until berries have softened.
- Place egg and milk in jug and mix well to combine. Place sugar and butter in bowl, mix well to combine, add flour and milk mixture and stir lightly until well mixed.
- Place berries into 2 small (1 cup) ramekins and top with sponge mixture, place in oven and cook for 10 minutes (might need an extra 5 mins) or until sponge is just set and golden brown.
- Serve with vanilla yogurt.
Servings: 2 Serving size:243g
|Average Serve||Average 100g|
|Energy||1140 kJ||471 kJ|
|272 Cal||112 Cal|
|Protein||8.7 g||3.6 g|
|Fat, total||6.0 g||2.5 g|
|- Saturated||1.9 g||0.8 g|
|Carbohydrate||42.3 g||17.4 g|
|- Sugars||21.2 g||8.7 g|
|Sodium||285 mg||117 mg|
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