No Count Raspberry Puddings

These are fab puddings: crispy on top and soft inside – and could be made with most fruits.  They are free on no count and just 1 point each if tracking, or 2 for 3 points.

  

Ingredients (makes 11):

  • 100g oats, blitzed in food processor
  • 3 eggs
  • 300ml skimmed milk
  • 2 tbsp Splenda
  • 200g raspberries (I used fresh ones)

Method:

  1. Whisk the eggs and milk together before pouring into a bowl with the oats and Splenda, and whisking it all together.
  2. Pour the mixture into muffin cases/moulds and pop 4 raspberries in each one.
  3. Bake on 170C for about 45 minutes (you do need to check that the inside has been cooked).

Served here with Bird’s low fat custard powder.  Make up a sachet of custard powder with a pint of skimmed milk (return to the pan to thicken it up) and you can have 60g for 1 point.

13 thoughts on “No Count Raspberry Puddings”

  1. Hi Helen. I love your puddings as like you I have a very sweet tooth. I wanted to know though your note about blitzing the oats in the puddings does this mean they are not 0 points on NC ?

    1. Hi Samantha, I’m glad you’re enjoying the puddings. 💕 According to WW, blitzed oats are not free on NC. I only found this out after I’d started the website and created a lot of the recipes – it’s not widely publicised. I just don’t understand how 40g oats can be used to make porridge as an afternoon snack for free but you’d have to point 20g oats that were blitzed for a dessert. That’s why I’ve put the notes on the No Count Explained Page – so everyone is aware of this. 💕 Hope you have a lovely weekend 🤗💝💕 Helen xxxx

  2. Hi, i’ve Just made these but they formed a skin on top and even after an hour they are still a bit wet in the middle. What have I done wrong?
    Thanks
    Alison

    1. Hi Alison, it does sound like they aren’t cooked enough although they should be after an hour. If you make them again, try setting the oven 10C higher and check they are cooked all the way through by inserting a skewer or something similar. Really sorry they haven’t worked out quite right for you, Helen xxxxx

  3. Thanks so much for getting back to me so quickly. I was referring to the oatmeal (as used in your ginger biscuits). I’ll give it a try and will let you know how they turn out. xx

    1. Hi Patricia, great – that should be ok. I’ve used that to make the NC garlic flatbread and it worked well (apart from being very sticky to handle) 😁💕 I’d love to hear how they turn out – thank you! Helen xxxxxx

  4. Hi Helen, I’m planning to make these for tea tonight. I was just wondering if you’ve tried them using fine ground oatmeal flour instead of blitzed oats? I always find blitzed oats a little coarse for my taste, but I don’t want to risk spoiling them by changing your recipe. Many thanks.

    1. Hi Patricia, I’m sorry but I haven’t made them with anything else. I would expect them to turn out alright though. 👍🏻💕 I’m not sure whether you are referring to fine oatmeal or flour made from oats as they are different products. I wouldn’t point oatmeal but I would point Oat flour. I hope this makes sense and I hope you enjoy the puddings 😋💕 Helen xxxxx

  5. Hi Helen, these look delicious. Definitely going to give them a try. No doubt mine won’t look as good as yours! Thanks again for a great recipe

        1. Hi Margaret, yes the recipe would be great with either of them – or a mixture. Enjoy, they’re a delicious no count dessert:-) Helen xxx

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