Tuesday, September 16, 2008

CORE Caramel Couscous Upside-down Cake

I suggest using a short round silicone cake tin.
Mine is 20cm wide and 3cm high and it filled it to the top - perfect.
It's a moist cake and using a high tin might break the cake when you turn it out.
Great for breakfast
Serves: 4+

Difficulty: Easy

Ingredients:

  • 2/3 cup dry couscous
  • 1/2 cup hot water
  • 3/4 cup Cottees Diet Caramel Topping (1 pt)
  • 400g tin of pineapple slices in juice, drained
  • 1/3 cup frozen berries
  • 1 egg
  • 100g vanilla diet yoghurt (or natural low fat and 2 tsp vanilla)
Method:
Mix couscous, water and 1/2 cup of the topping in a microwave bowl.
Microwave on high for 4 minutes (5 mins for under 1000W).
Stir, add the remaining caramel and let cool (15 minutes or so)
Mix in the egg and yoghurt.
Spray a baking tin with oil.
Arrange the pineapple rings in the base, adding large frozen berries in the center of the rings and filling the gaps with little ones.
Pour the couscous mixture over the top and smooth off.
Bake at 180*C for 30-35 minutes until firm and pulling away from the edges.
Put a plate upside-down on top of the cake tin. Gently flip the plate and tin and remove tin.

Allow to cool for at least 10 minutes before cutting - it's a moist cake that is a litle fragile straight out the oven. You can always serve neat slices and warm in the microwave :)

Core + 1 pt for the recipe
If eaten at mealtimes, the cake is Core, but there is 1 pt, which rounds to "zero" if you have 4 serves
Not on Core? The total of this recipe is approx 8.5 points (2 for a quarter size serving)

1 comment:

Rheana said...

Wow this was devine my husband did not believe how it was made. I had it for Breakfast this morning and found it really filling. I think a book DazeyDee maybe a direction you could look into. Thank you (: