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.
- 8 slices raisin bread
- Cooking spray
- 50g Greek yohurt, 50% less fat
- 1 teaspoon honey
- 16 blueberries
- 8 raspberries
- 4 strawberries, halved
- 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.
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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