Microwave mocha pudding
Reduced fat oil spread
Granulated stevia sweetener
1 tsp, granulated stevia
White self-raising flour
2½ tbs, (35g)
½ tsp, instant coffee granules
- Place spread in a 1¼ -cup (310ml) capacity microwave-safe ramekin. Microwave on High (100%) for 10–20 seconds or until melted (see note).
- Stir in stevia and half the cocoa until smooth. Stir in flour and milk until smooth and combined.
- Sprinkle batter with remaining cocoa, then sugar and coffee. Carefully spoon over ¼ cup (60ml) boiling water. Microwave on Medium (50%) for 2½ minutes or until top is firm to touch. Set aside for 1 minute before serving.
SERVING SUGGESTION: Low-fat no-added-sugar vanilla ice-cream. TIPS: You can use a pinch of cinnamon or mixed spice instead of coffee. To melt spread, cover dish with paper towel to prevent splatters. Cooking times may vary depending on the power level of your microwave.