Guidelines for healthy eating

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  • 1 egg
  • ¼ Cup Natvia
  • 1 tsp vanilla extract
  • ¾ cup wholemeal flour
  • 1 ½ tsp baking powder
  • ½ cup low fat Greek yoghurt
  • 3 tblsp canola oil
  • ½ punnet blueberries
  • Strawberries, to serve, optional

Yoghurt granita:

  •  ⅔  cup low fat Greek yoghurt
  • Natvia, to taste


  1. To make granita, combine Natvia and yoghurt in a bowl, then pour onto a small tray and place in the freezer until firm.
  2. Preheat oven to 180°C fan forced. Grease a 12-hole muffin tray well with spray oil. In a large bowl, mix flour and baking powder together, then form a well in the middle. In a separate bowl whisk egg, natvia and vanilla together until well combined, then whisk in yoghurt and oil. Pour yoghurt mixture into the flour well and combine with a whisk of spatula, being careful not to over mix or the puddings will toughen. Finally, fold through blueberries.
  3. Spoon mixture into muffin tray. Bake for 13-18 minutes or until a skewer comes out clean when inserted. Allow to cool in the tin for a few minutes before turning out to cool completely.
  4. Use a fork to scrape and mash up the yoghurt into a granita. Alternatively, place chunks of the mixture into a food processor and blitz to a granita consistency. If you do this ensure your food processor or blender can handle ice! Serve blueberry puddings with granita and strawberries if desired.