Cherry almond loaf

Total Time
25 min
10 min
15 min


skim milk

1 cup(s), (250ml)

caster sugar

2 tbs

semolina, dry

90 g


1 tbs

no-fat, no added sugar vanilla yoghurt

125 g

egg white

3 medium


240 g, fresh or thawed from frozen

flaked almonds

2 tbs


  1. Place milk and sugar in a medium saucepan over high heat and bring almost to the boil. Simmer, stirring, for 1-2 minutes or until sugar has dissolved. Add semolina in thin steady stream, whisking constantly (see note). Reduce heat to medium-low and cook, stirring, for 1-2 minutes or until thickened and smooth. Whisk in cornflour. Transfer to a large bowl. Whisk in yoghurt.
  2. Whisk egg whites in a medium bowl until frothy. Add to semolina mixture and whisk until combined. Place cherries in a single layer over base of WW Loaf Tin and pour semolina mixture on top. Sprinkle with almonds.
  3. Microwave on Medium (60%) for 7 minutes or until puffed and set. Set loaf aside in tin until cooled.


TIPS: The WW Loaf tin is available for purchase at the WW Online Shop ( If using thawed frozen cherries, it’s important to pat them dry with paper towel. Add the semolina in a very slow flow while whisking constantly or you will end up with lumps. Add ½ teaspoon vanilla extract with milk in Step 1 or swap almonds for pistachios (chopped).

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