Rhubarb & Ginger Sponge Pots with an Orange Drizzle

Less than 15'

For the compote:

125g rhubarb, chopped

50ml water

50g granulated sweetener

25g stem or crystallised ginger


For the sponge:

50g FAGE Total 0%

3 eggs

50g granulated sweetener

100g plain flour, sieved

½ tsp baking powder


For the drizzle:

30g FAGE Total 0%

60g icing sugar

Zest of half orange

Juice of half orange


To serve:

170g FAGE Total 0%

  1. Preheat the oven to 180°C / 360°F / Gas Mark 4 and arrange 4-6 individual pudding basins.
  2. Put all of the compote ingredients into a pan and stew on a medium heat for around 15 minutes, until left with a thick compote. Leave to cool.
  3. Place a dollop of the compote in to the bottom of each of the pudding basins.
  4. To make the sponge, use an electric whisk or mixer to beat together the eggs and sugar until thick and creamy, then fold in the flour, baking powder and yoghurt. Pour a layer of this mixture over your compote and bake for 8-10 minutes.
  5. Meanwhile, make the drizzle by mixing all of the drizzle ingredients together in a bowl.
  6. To serve, turn out the sponge onto a dessert plate.
  7. Pour the orange drizzle over the top and serve with a spoon of FAGE Total 0% yoghurt.