Name: Choc and Raspberry Brownies
Ingredients: 170g punnet fresh raspberries; 3 medium eggs, separated; 150g caster sugar; 200g Natural Probiotic Yogurt; 175g self-raising flour; 75g cocoa powder

Instructions

Step 1:

Preheat the oven to 190°C/375°F/Gas 5. Brush a 30 x 20cm tin

Step 2:

with oil and line the base with non-stick baking parchment.

Step 3:

PurÃ©e half of the raspberries in a food processor, reserving

Step 4:

the other half. Mix the purÃ©ed raspberries with the egg yolks,

Step 5:

caster sugar, yogurt and oil. Sift in the flour and cocoa and

Step 6:

gently fold into the raspberry mixture.

Step 7:

In a medium bowl, whisk the egg whites until they form soft

Step 8:

peaks. Add a spoonful to the raspberry and chocolate mixture

Step 9:

and stir well to loosen. Then gently fold in the rest of the egg

Step 10:

whites and remaining raspberries.

Step 11:

Spoon into the tin and bake for 20 minutes or until just firm

Step 12:

to the touch. Cool for 5 minutes, then turn out onto a rack,

Step 13:

removing the baking paper. Cut into squares to serve. Store

Step 14:

in an airtight container.