Tangy lemon and raspberry summer pudding

Ingredients:

• 2 eggs
• 1 mandarin flavour mullerlight yogurt
• juice of half a lemon (this was a very juicy lemon- I was planning on using a whole one, but it would have been too much)
• 3 tbsp sweetener
• 1/2 tsp baking powder
• 4oz couscous
• hot water from the kettle
• Frylite spray

For the topping

• 1 tub quark (0% fat soft cheese)
• lemon juice and sweetner to taste
• frozen or fresh raspberries

Method

1. Pre-heat oven to 180 degrees (or you can cook in microwave)
2. Put couscous in a bowl, cover with hot water (a couple of mm over the top of the couscous). Cover the bowl and leave for 10 min
3. In another bowl, beat the eggs and add the yogurt, lemon juice and sweetner
4. Add the yogurt mixture to the puffed up couscous and mix well.
5. Spray frylite to coat a pudding basin
6. Add your mix to the basin
7. Cook in the oven for 20-25 min, or 6-8 min in microwave. Test with a knife to check it comes out clean.
8. Turn out onto a plate to cool slightly

For topping

1. Mix quark, sweetner and lemon juice to taste.
2. Spoon over the slightly cooled cake and then decorate with raspberries. I used frozen berries, on the cake and after being in the fridge for half an hour they had defrosted.
3. Chill in the fridge
4. Serve and enjoy!

The inside texture of this is a bit more rubbery than cake- and I made it very citrus-y- which, with the sharpness of the raspberry makes it more like summer pudding than a sponge… and VERY yummy