Summer Berry Yoghurt Baskets
CAL P/SERVE
54
kJ P/SERVE
224
FAT P/SERVE
0.8g
SODIUM P/SERVE
45g
We've used light greek yoghurt in this recipe, but you can use a natural low fat yoghurt or strawberry, or your favourite flavoured yoghurt if you prefer. Our serving size is 2 per person.
Ingredients
- 8 slices raisin bread
- Cooking spray
- 50g Greek yohurt, 50% less fat
- 1 teaspoon honey
- 16 blueberries
- 8 raspberries
- 4 strawberries, halved
Method
- Preheat oven to 180 degrees (160 degrees fan forced).
- Using rolling pin, roll raisin bread until thin. Using a scone cutter or glass cut out two circles out of each slice of bread. Place circles in small muffin tin then spray with cooking spray.
- Bake in oven 5-7 minutes or until bread has crisped up.
- Remove from oven, set aside and cool. Place a tsp. of yoghurt in each cup, then 2 blueberries, 1 raspberry and ½ a strawberry in each basket then serve.
Nutrition Table
Servings: 4
Serving size:27g
| Average Serve | Average 100g | |
|---|---|---|
| Energy | 224 kJ | 829 kJ |
| 54 Cal | 198 Cal | |
| Protein | 1.6 g | 5.9 g |
| Fat, total | 0.8 g | 2.9 g |
| - Saturated | 0.4 g | 1.4 g |
| Carbohydrate | 9.4 g | 34.9 g |
| - Sugars | 3.1 g | 11.6 g |
| Sodium | 45 mg | 165 mg |
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