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 180C 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.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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