Raspberry Yoghurt bread pudding

First of all I want to say thank you to the most beautiful and gorgeous human on earth: my mum. I love you mum!❤️❤️❤️

Today is Mother’s Day and I am so glad that this day excists, because we often forget about all the efforts our mums do and this is a reminder to give something back.

So today is a great chance to show your mum how much you love her!💕

 

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Mother and daughter!

Why do not make her a delicious breakfast?😊😉😇

That is how we started this morning: a delicious breakfast outside in the garden.🌞

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And what about some healthy extra sweetness?🙆🏼

 

Well, therefore I will share the recipe of this super delicious Raspberry Yoghurt Bread Pudding (which can be a cake if you do it a little bit different 👉🏼 see instructions) with you now!🎂

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And it is not only meant to delight your mujm on Mother’s day. Make her happy any day of the year!

Ingredients:

😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻

The crust:

 

4 Weetabix

20g whole wheat flour

40g sweetener or sugar

8g vanilla sugar

40g melted butter

1/2 tsp baking soda

The pudding:

 

300g raspberries (fresh or frozen)

250g    low fat yoghurt

1 lemon

6 leaves gelantine

90g sweetener/sugar

3 egg whites

Instructions:

❤️❤️❤️

Unfreeze the berries first if they were frozen. Mix together the yoghurt with the juice of the lemon and stir in the sugar, before you add the gelatine (look for instructions on its packaging). Beat the egg whites if you want cake, if not: don’t!

When the mass starts to jelly add the stiff egg white.

Pour the cream onto the crust and place it in the freezer for at least 4 hours.🎂🎂🎂

Enjoy your refreshing cake /  bread pudding (if you want the consistency of pudding do not beat the egg whites) !🍰

Love,
Katie🍓🍓🍓

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