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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
- ⅔ cup low fat Greek yoghurt
- Natvia, to taste
- To make granita, combine Natvia and yoghurt in a bowl, then pour onto a small tray and place in the freezer until firm.
- 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.
- 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.
- 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.