Lemon delicious pudding

This freezer-friendly treat is sure to be a family favourite!

Serves: 4

Time to make: 1 hr

Hands-on time: 15 mins

Ingredients

50g reduced-fat spread
¼ cup sugar
2 eggs, yolks and whites separated
1 lemon, zest and juice (you can reserve slices to decorate, if you like)
¼ cup self-raising flour
½ cup runny low-fat plain yogurt, plus extra to serve
¼ cup reduced-fat milk
½ teaspoon icingfrostingX sugar, for dusting (optional)
½ cup raspberries, (fresh or frozen and defrosted)

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Instructions

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1 Preheat oven to 160°C. Grease a medium baking dish.

2 In a large bowl, cream spread and sugar with electric beaters until pale and fluffy.

3 Beat in one egg yolk at a time until just combined. Using a large metal spoon, gently fold in the lemon zest. Carefully fold in flour, ½ cup of yoghurt and the milk, until just combined. Finally, fold in lemon juice.

4 In a medium bowl, beat egg whites until peaks form. Fold half the egg whites into the pudding batter until just combined. Repeat with remaining whites.

5 Pour into prepared baking dish, top with lemon slices, if using, and cook in oven in a water bath for 40-45 minutes until golden. Remove from oven and sift over a dusting of icing sugar, if using.

6 Blitz extra yoghurt and raspberries in a blender until smooth.

7 Serve pudding warm with a dollop of raspberry yoghurt on the side.

HFG tip

To make your lemon easier to juice, you might like to pop it into the microwave for 20 seconds.

Nutrition Info (per serve)

Calories 203cal

Kilojoules 855kJ

Protein 6.4g

Total fat 8.6g

–Saturated fat 3.4g

Carbohydrates 24.4g

–Sugars 18.4g

Dietary fibre 1.3g

Sodium 187mg

Calcium 110mg

Iron 0.7mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.