Tangy lemon and raspberry summer pudding

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Ingredients:
2 eggs
1 mandarin flavour mullerlight yogurt
juice of half a lemon (this was a very juicy lemon- I was planning on using a whole one, but it would have been too much)
3 tbsp sweetener
1/2 tsp baking powder
4oz couscous
hot water from the kettle
Frylite spray
For the topping
1 tub quark (0% fat soft cheese)
lemon juice and sweetner to taste
frozen or fresh raspberries
Method

Pre-heat oven to 180 degrees (or you can cook in microwave)
Put couscous in a bowl, cover with hot water (a couple of mm over the top of the couscous). Cover the bowl and leave for 10 min
In another bowl, beat the eggs and add the yogurt, lemon juice and sweetner
Add the yogurt mixture to the puffed up couscous and mix well.
Spray frylite to coat a pudding basin
Add your mix to the basin
Cook in the oven for 20-25 min, or 6-8 min in microwave. Test with a knife to check it comes out clean.
Turn out onto a plate to cool slightly
For topping
Mix quark, sweetner and lemon juice to taste.
Spoon over the slightly cooled cake and then decorate with raspberries. I used frozen berries, on the cake and after being in the fridge for half an hour they had defrosted.
Chill in the fridge
Serve and enjoy!
The inside texture of this is a bit more rubbery than cake- and I made it very citrus-y- which, with the sharpness of the raspberry makes it more like summer pudding than a sponge… and VERY yummy

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