Peach pudding
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 123.8
- Total Fat: 4.2 g
- Cholesterol: 11.9 mg
- Sodium: 8.8 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 0.6 g
- Protein: 2.6 g
View full nutritional breakdown of Peach pudding calories by ingredient
Introduction
not as sweet as most puddings nice served with yoghurt or icecream. not as sweet as most puddings nice served with yoghurt or icecream.Number of Servings: 16
Ingredients
-
1 1/2 cups white flour
1/4 cup canola or other light oil
1/2 cup sugar
1 whole medium egg
2 egg whites
2tsp vanilla extract
3 tsp baking powder
3oz yoplait light vanilla yoghurt
1/2 cup non fat milk
1 cup canned peaches in light syrup or juice
1/8 cup slivered almonds (garnish)
Directions
Preheat oven to 350F.
Line the bottom of a 12 x 8 inch dish or tin with greaseproof paper. Lightly grease the sides with cooking spray.
Drain the peaches and set aside.
In a large bowl, beat the eggs, egg whites and sugar and vanilla until combined and slightly fluffy.
In another bowl sift the flour and baking powder.
Add the oil, milk and yoghurt to the egg mixture and stir well.
Pour the dry ingredients into the wet and fold in lightly to form a batter.
Pour the batter into the greased and lined tin.
Lay the peaches on the batter evenly. Sprinkle the almond flakes over.
Bake for 30 minutes or until the pudding springs back when pressed.
Allow to cool, slice into 16 pieces, serve with icecream or yoghurt.
Number of Servings: 16
Recipe submitted by SparkPeople user MILLY61.
Line the bottom of a 12 x 8 inch dish or tin with greaseproof paper. Lightly grease the sides with cooking spray.
Drain the peaches and set aside.
In a large bowl, beat the eggs, egg whites and sugar and vanilla until combined and slightly fluffy.
In another bowl sift the flour and baking powder.
Add the oil, milk and yoghurt to the egg mixture and stir well.
Pour the dry ingredients into the wet and fold in lightly to form a batter.
Pour the batter into the greased and lined tin.
Lay the peaches on the batter evenly. Sprinkle the almond flakes over.
Bake for 30 minutes or until the pudding springs back when pressed.
Allow to cool, slice into 16 pieces, serve with icecream or yoghurt.
Number of Servings: 16
Recipe submitted by SparkPeople user MILLY61.