Yoghurt makes delectable sweets. It’s velvety texture makes cakes moist, while its tang adds to the flavour
Ingredients
- 100g butter, softened
- 1/2 cup firmly packed brown sugar
- 2 eggs
- 1 1/4 cups self-raising flour
- 1 teaspoon ground cinnamon
- 3/4 cup mashed banana (see tip)
- 2/3 cup Tamar Valley Greek Style Yoghurt
Butterscotch sauce
- 1/3 cup firmly packed brown sugar
- 1/2 cup thickened cream
- 25g butter, chopped
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Grease a 6-hole, 3/4 cup-capacity texas muffin pan.
- Step 2Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Sift flour and cinnamon over butter mixture. Stir to combine. Add banana and yoghurt. Stir until just combined. Spoon into prepared pan.
- Step 3Bake for 30 to 35 minutes or until a skewer inserted in centre of 1 pudding comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool.
- Step 4Meanwhile, make butterscotch sauce: Place sugar, cream and butter in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until sugar has dissolved. Increase heat to medium. Bring to the boil. Reduce heat to low. Simmer for 4 to 5 minutes or until thickened slightly. Serve puddings warm with butterscotch sauce.
- High protein
- Vegetarian
Nutrition
2103 kj
Energy
29g
Fat Total
18g
Saturated Fat
2g
Fibre
8g
Protein
146mg
Cholesterol
386.05mg
Sodium
30g
Carbs (sugar)
52g
Carbs (total)
All nutrition values are per serve
Notes
Tip: You’ll need 2 medium bananas. You can freeze puddings (without sauce) in snap-lock bags for up to three months.
Related Video
- Author: Cathie Lonnie
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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