Preparation time: 15 minutes
Cooking time: 15 minutes
Nutrition: Per serving
196 Kcal Fat
(excluding soya cream and compote)
Treat yourself to a delicious and low sugar chocolate dessert.
150g self-raising flour, sifted
75g cocoa powder, sifted
7 tbsp table-top sweetener, heaped
2 medium eggs
100ml soya milk
75ml soya yoghurt, plain
1 tsp vanilla extract
50g low fat spread, melted
Drizzle of soya single cream
Low fat berry compote, ready made
- Preheat the oven to 190°C. Grease 6 ramekins with cooking oil spray or using a pea-sized amount of low fat spread for each ramekin. In one bowl sift together the self-raising flour, cocoa powder and sweetener. In another bowl, beat two eggs, adding the soya milk and soya yoghurt, and drizzle the melted low fat spread into the mixture and mix again.
- Pour half the dry ingredients into the egg mixture and fold in. Add the other half and fold well until all combined.
- Pour the batter into the greased ramekins and smooth the top surface for an even finish.
- Bake for 15-17 minutes depending on the oven, or until a skewer comes out of the centre of the sponge cleanly. Then remove them from the oven and leave to cool for 5 minutes before serving with a light drizzle of soya single cream or with berry compote.