Chocolate and Raspberry Puds

Every few months we have a taster session at my Slimming World group. It’s a chance for us all to try something new and share recipes.

My wonderful consultant Emma Allott is a big chocolate fan, so every taster I try and come up with a low-Syn chocolate-y pud. It’s my way of saying thanks, whilst also helping others to realise chocolate doesn’t have to be ruled out on Slimming World!

These taster-sized puds were my August 2015 contribution 🙂

Serves 5 @ 4.5 Syns each or makes 10 ‘taster’ size puds @ 2 Syns each


  • 10 sponge fingers
  • 3 sachets Belgian Chocolate Options
  • 2 tubs Quark
  • 4 tbsp sweetener
  • 1 tsp vanilla essence
  • 2 egg whites
  • 1 punnet raspberries
  • 10 tsp choc shot


  1. Break up the sponge fingers into 4-5 pieces each and place in the bottom of your serving dishes
  2. Make up one sachet of chocolate options with 250ml of boiling water
  3. Pour a little of the hot chocolate into each bowl, allowing it to soak into the sponge fingers – continue adding the hot chocolate a little at a time until all the sponge fingers are soft and chocolate-y
  4. Combine the remaining 2 sachets of chocolate options and 2 tbsp sweetener in a bowl
  5. Add a little hot water and mix to make a smooth paste
  6. Add one tub of quark to the chocolate paste and mix thoroughly
  7. In another clean, dry, glass bowl whisk the egg whites to stiff peaks
  8. In a separate bowl combine the second tub of quark with the remaining sweetener and vanilla essence. Mix well
  9. Using a metal spoon, slowly fold the egg whites into the vanilla quark mixture one spoonful at a time until you get a smooth mousse-like texture (top tip – don’t rush this bit unless you want it to curdle!)
  10. Spoon the vanilla mixture over the sponge fingers, reserving some for the top of the puds
  11. Then add a spoonful of the chocolate mixture
  12. Add a few raspberries to each dish
  13. Layer with any remaining chocolate and vanilla mixture
  14. Top each pud with a teaspoon of Choc Shot

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