CREAMY, BOOZY, FRUITY CHOCOLATE PUDDING: easy lower-fat indulgence, fresh fruit, l/over Easter chocolate

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Pretty looking and pretty tasty pudding for any leftover bits of chocolate from Easter...

Dream-like pudding for a special occasion
'So beautiful! And delicious.' 'Liked the brandy undertones.'

This fabulous indulgent dessert was served at an Easter lunch and the guests were blown away.  

It's probably the last 67 indulgence for awhile in our cost-cutting times.

Despite being older, weight conscious and a little sugar-phobic, they scraped every single bit of pudding from the glasses without pause, murmering appreciatively throughout. 

The chef, meanwhile, was gratified; pudding had been off the menu but was scraped together. at the last minute.  And though the portions were small and fat levels reduced, the pudding was rich and satisfying. 

It is a financial indulgence but costs drop depending on what's in the cupboard/fridge.

The picture shows raspberries but any soft fruit will do.

Cost: £4.50'ish (4/23)

Feeds: 4 (recipe halves nicely; plus see Tips below) 

Ingredients:

small punnet raspberries, (or blueberries or strawberries) 
3/4 generous cup thick 0-fat Greek yoghurt

3/4 generous cup whipping cream

2 tbsp toasted coconut

couple of tablespoons finely chopped roasted nuts (67 used pistachios but any will do

1 tsp zest of lemon (opt; doesn't make it lemony but enriches the flavour))

4 chocolate truffles or equiv other leftover Easter chocolate

garnish (opt) fresh mint

Method:

1. Set aside several good looking berries.  Place the rest of the berries in a small bowl; lightly squash half; cover with a couple of shots of brandy OR white wine OR white grape or fruit juice (this can be prepped the night before)  
2. Whip cream to medium soft peaks; blend with yoghurt.
3. Stir in lemon zest, nuts and coconut.
4. Place a thick layer of the cream mix in the bottom of 4 glasses
5. Taste berries; add a bit of sugar if needed; layer with juices onto creamy base.  
6. Top with the rest of the cream yoghurt mix 
7. Coarsely chop truffles (67 used Lindt); scatter over the puddings
8. Garnish with berries you've set aside and, if using, sprigs of mint
9. Refrigerate until ready to serve

Comments: 

'This looks so beautiful!  And it tastes really, really delicious!'

'I don't normally eat sweets but I loved this. I like the brandy undertones; it's not overpowering.'  Two veteran feminists

Tips:

• Make this go further by adding more yoghurt and cream but increase lemon zest, coconut & zest
• Serve in one large bowl instead of individual dishes
• Frugal option: replace chocolate with a scattering of coarsely crushed chocolate digestives or other chocolate biscuits (supermarket Bourbons are currently wallet-friendly).

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.