Prep 12 mins
Cook 30 mins
You wouldn't know that this is a diet-friendly recipe. It's rich and moist and very moreish with a crunchy malt surprise. Perfect with a cup of coffee or a dollop of cream for dessert. Australian measurements used.
- 1 cup self raising flour
- 3⁄4 cup cocoa powder
- 120 g malted milk balls (ie Maltesers, Whoppers)
- 2 eggs, lightly beaten
- 3⁄4 cup sugar
- 2 tablespoons vegetable oil
- 400 g low fat fromage frais, vanilla flavoured (or sub with a thick vanilla yoghurt)
- 1 tablespoon icing sugar (or cocoa powder)
- Preheat oven to 180 deg C (350 deg F, Gas 4). Coat a 20x30cm lamington pan with cooking spray.
- In a large bowl combine flour, cocoa and Maltesers well, breaking any cocoa lumps.
- In a large jug thoroughly mix together the eggs, sugar, oil and frommage frais. Fold into the dry ingredients.
- Pour into prepared tin and spread evenly. Bake for 25-30 minutes or until firm to touch. Cool in pan and then slice into 16 pieces. Dust with icing sugar or cocoa powder.
Took these to the DS's music recreation group were they were enjoyed, with one commenting are you sure these are only WW 3 points. I used thick vanilla creamy yoghurt. Thank you Mischka. Made for Who Am I.