A great summer pudding that can be enjoyed hot or cold to take advantage of the fresh raspberries in season.
300g frozen raspberries
2 tbsp plain flour
1/2 cup almond meal
1/2 cup caster sugar
1 cup reduced fat vanilla yogurt
1/3 cup skim milk
icing sugar to dust
Preheat oven to 180c. Lightly grease a shallow oven proof dish. Place berries in a large bowl, sprinkle flour over berries and toss to combine. Scatter berries in prepared dish.
Combine almond meal and caster sugar in a large bowl. Whisk in yogurt, eggs and milk until well combined. Pour the yogurt mixture over the berries in the dish. Bake for 30-35 mins until set. Stand for 15mins before dusting with icing sugar and serving at once.
If you have never had almond meal before the texture of this dish will be quite grainy. I enjoy it more cold.