Photo of White chocolate puds with raspberry sauce by WW

White chocolate puds with raspberry sauce

Points® value
Total Time
20 min
15 min
5 min
These cool, creamy set puds are served with a vibrant raspberry sauce and fresh berries.


Calorie controlled cooking spray

4 spray(s)

Fine Leaf Gelatine

4 sheet(s)

Skimmed Milk

300 ml

Caster Sugar

25 g

White Chocolate

40 g, roughly chopped

Fat Free Natural Yogurt

150 g

Tesco 50% Less Fat Crème Fraiche

4 tablespoon(s)

Vanilla Extract

½ teaspoon(s), level


250 g

Icing Sugar

3 teaspoon(s), level


  1. Spray 4 mini pudding basins or ramekins with cooking spray. Submerge the gelatine in a bowl of cold water and leave to soak for about 5 minutes.
  2. Heat the milk and sugar in a pan until starting to bubble at the edges. Remove the pan from the heat.
  3. Squeeze the excess water from the gelatine and add to the hot milk, stir to dissolve, then stir in the white chocolate until it has melted. Cool the mixture to room temperature.
  4. In a mixing bowl, whisk together the yogurt, crème fraîche and vanilla extract, then blend in the white chocolate milk. Pour into the prepared pudding basins, cover with cling film and chill in the fridge for 2 hours or until set.
  5. Make the sauce by blending 150g of the raspberries with the icing sugar. Sieve the sauce to remove the seeds.
  6. Turn the puds out of their basins. Top with the remaining raspberries and drizzle with the raspberry sauce.