Anna’s pear cake
WW member Anna Van Dyken's pear and cinnamon mug muffin is super simple and quick to make. Drizzle with the warm date sauce and enjoy with a tea or coffee.
Canned pears in natural juice, drained
Sugar-free maple flavoured syrup
2 individual, pitted
99% fat-free plain yoghurt
⅔ cup(s), (160g)
Iced coffee concentrate
2 tsp, espresso
- Using a fork, mash half the pear in a medium bowl. Add oat bran, egg, cinnamon and maple syrup and stir until well combined. Spoon mixture into a 1 cup (250ml) capacity microwave-safe bowl or mug. Microwave on High (100%) for 1½ minutes or until cakes starts to come away from the sides and top is just firm (see tips). Remove from bowl and cut cake in half horizontally. Cool.
- Meanwhile, combine dates and 1 tablespoon water in a small microwave-safe bowl. Cover and microwave on High (100%) for 1 minute. Add a pinch of salt and mash with a fork until smooth. Cool.
- Combine yoghurt, espresso and mashed dates in a medium bowl.
- Place a piece of cake in the base of two 1½ cup (375ml) capacity serving glasses or dishes. Top with remaining pear slices and date yoghurt mixture. Serve.
TIPS: Iced coffee concentrate espresso is a rich coffee concentrate. Find it in the tea and coffee section of the supermarket. Cooking time may vary slightly depending on microwave. Swap canned pear with canned apple in natural juice or fresh or frozen raspberries.