These two puddings are adaptations. One is an adaptation of one I have posted before and the other came from my Slimming World group.
This week we had a Cancer Research ‘bring a cake or pudding’ group session. Now before I go any further, if you like either of these recipes please give them a go but also make a donation to the cancer charity of your choice. We will have probably lost someone to cancer and this week we lost a member of our extended family to it. The research is making this a less likely outcome and we all want that that to be an ever less frequent outcome.
Pudding 1 is a version of my Chocolate Mousse recipe. Because it is very very chocolaty I find it needs something lighter to cut through it so I worked up a vanilla version of it to make this pudding.
The only difference from the chocolate version is that I did not use cocoa to make the custard. This does mean you must cook it a little longer to thicken it and it will not thicken as much as the chocolate custard. As a result, once you mix it with the yoghurt and quark it is softer than the chocolate version.
If you make equal amounts of both, using the quantities in the recipe, and convert this into 10 good sized portion using equal amounts of both colours it is 2 syns a portion (for all you SWers out there).You can scale down the ingredients to make a smaller number of portions. It is best served chilled.
This picture shows it made into taster portions only.
The second dessert is a baked rice pudding. This was one is drawn from a recipe created by Cate, my Slimming World consultant. I have made some changes but even with these it is both delicious and a good option for anyone looking to lose some weight. For those of you SWers there are 4 syns in the whole thing.
- 200g leftover cooked Basmati Rice
- 2 tbsp sweetener
- 200ml unsweetened almond milk
- 100g of mixed blackberries and blueberries (use any fruit you like)
- 1 egg
- 2 tsp cherry jam
- Mix together the rice, almond milk and sweetener until smooth.
- Add the egg and mix in thoroughly.
- Stir in the fruit.
- Spray a pudding bowl with low calorie spray (I used coconut and it didn’t affect the flavour)
- Put the jam into the middle of the bottom of the bowl.
- Put the rice mix into the bowl, on top of the jam.
- Put the bowl into a medium/hot oven. I used 170 degrees.
- Bake for half an hour.
- Turn off the oven (but leave the pudding in the oven) and leave it to cool for 45 minutes.
- Run a knife around the pudding and turn out onto a dish.
- Serve with sweetened Creme Fraiche, yoghurt or anything else you fancy.