Rhubarb and raspberry layer recipe
information
Preparation time: 15 minutes, plus chilling,
Cooking time: 10-15 minutes,
Calories: 161 per portion
ingredients
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
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.
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.
serving amount
serves 4
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