Raspberry and Apricot Torte

Serves: 6
SW Info: green/original = 1½ syns per serving

Ingredients

• 1 egg
• 28g (1oz) caster sugar
• 2 drops vanilla essence
• 28g (1oz) self-raising flour
• 3 pots Mullerlight apricot yoghurt (200g each)
• Artificial sweetener to taste
• 1 ¼ sachet of gelatine, dissolved and cooled
• 227g (8oz) frozen raspberries (thawed)

Method

1. Whisk the egg, sugar and vanilla essence together until thick, fluffy and doubled in quantity.
2. Fold in the sieved flour and pour the mixture into a 6inch flan dish, lined with parchment paper and bake for 12mins at 180°C (Gas Mark 4).
3. When cool, turn out of the dish, remove the lining paper and plack back into the flan dish
4. Combine the yoghurt, artificial sweetener and cooled gelatine.
5. Sprinkle half of the raspberries onto the sponge base and pour over the yoghurt mixture.
6. Sprinkle the remainder of the raspberries on top of the mixture, ensuring they sink a little.
7. Place in the refrigerator and allow to set.

From Clare's Slimming World Consultant Course!