Ingredients
Serves 62 cups Wholemeal SR Flour
4 pears, peeled, sliced and cooked, covered on a low heat until just tender
½ cup low fat natural yoghurt
½ cup artificial sweetener powder (equal, splenda etc)
2 egg whites
6 tbsp apple puree
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp mixed spice
¼ evaporated skim milk
2 tsp vanilla extract
1 tbsp golden syrup
Low fat vanilla yoghurt to serve
Poached Pears
3 pears or 6 if you can get the miniature ones
1 x 2 litre bottle apple & blackcurrant or apple & berry juice
Juice of 1 lemon
1 vanilla bean
Method
Spray 6 Dariole tins with cooking spray and sprinkle with flour, shaking off excess.
Sift all dry ingredients into a large bowl. Combine all wet ingredients and pour into dry ingredients. Fold together gently.
Fill each tin to just half full. Top with a layer of pears and then finish with remaining mixture. Do not overfill or they will spill over.
Bake at 180°C for 30-45 minutes or until a skewer inserted comes out clean. Allow to stand for 10 minutes before turning out.
Poached Pears
Peel the pears and take the cores out from the bottom, keeping the stem intact. Pour the juice into a saucepan, add the lemon juice and vanilla bean which has been split lengthwise and bring to the boil. Turn down to a slow simmer and immerse the pears.
Cook for 5-10 minutes for small pears, or up to 20 minutes if they are larger. They need to be tender, but not falling apart. Remove from liquid and cool. Turn the heat back up on the saucepan containing the apple juice and simmer rapidly until the juice has thickened slightly.
Set aside to cool. When cool enough to handle, cut each pear in half and then without cutting all the way through, slice each quarter into about 4 slices.
To Serve:
Drizzle a small amount of the apple juice onto each serving plate and top with a pudding. Top each pudding with half a pear, fanning it out so that it looks great. Top with a dollop of low fat vanilla yoghurt.
Because this recipe only uses the egg white and not the yolk and uses apple puree instead of fat, the recipe has less than one gram of fat per serve. You could use sugar instead of artificial sweetener if you prefer, this would obviously increase the kilojoule count.