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Rhubarb and raspberry layer

Preparation time: 15 minutes, plus chilling,
Cooking time: 10-15 minutes,
Calories: 161 per portion

ingredients

serves 4
450 g (1 lb) fresh rhubarb
225 g (8 oz) fresh or frozen raspberries
50 g (2 oz) soft brown sugar
225 g (8 oz) low-fat soft cheese
150 ml (1/4 pint) natural low-fat yogurt
fresh raspberries or toasted almonds, to decorate

method

1. Wash and chop the rhubarb and put in a pan with the raspberries and sugar. Simmer for 10-15 minutes, until soft.

2. Blend in the cheese with the yogurt. Layer the fruit and yogurt mixture in four individual glass dishes. Chill for 2 hours. Decorate the pudding with raspberries or with toasted almonds before serving.

3. Use a pair of sharp kitchen scissors to cut the rhubarb into even lengths. It is easier to avoid having any loose stringy bits when the rhubarb is cut in this way.

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