Summer Berry Yoghurt Baskets

Summer Berry Yoghurt Baskets

These baskets look great and are also a great finger food idea. Purple foods are all the rage at the moment because they are so good for our health.

CAL P/SERVE
54
kJ P/SERVE
224
FAT P/SERVE
0.8g
CARBS P/SERVE
9.4g
PROTEIN P/SERVE
1.6g
SUGAR P/SERVE
3.1g
SODIUM P/SERVE
45g
FAT
%
2.9%
ENERGY RDI%
2.5%

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

  1. Preheat oven to 180 degrees (160 degrees fan forced).
  2. 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.
  3. Bake in oven 5-7 minutes or until bread has crisped up.
  4. 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

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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