Ingredients
- 4 navel oranges, peeled, white pith removed
- 75g (1/2 cup) whole hazelnuts, roughly chopped
- 50g (1/2 cup) rolled oats
- 1 500g container fat-free natural yoghurt
- 1 teaspoon liquid sweetener
Method
- Step 1Preheat grill on high. Line the grill tray with foil. Cut each orange into 8 slices. Place half the orange slices on the tray and cook, under preheated grill, for 5 minutes. Turn and cook for a further 5 minutes or until lightly browned. Transfer to a plate. Repeat with remaining orange slices.
- Step 2Meanwhile, cook hazelnuts and oats in a medium frying pan over high heat, stirring, for 3-4 minutes or until browned and aromatic.
- Step 3Whisk together yoghurt and sweetener in a medium bowl until smooth.
- Step 4To serve, place 4 orange slices in the base of each serving glass. Top with a spoonful of the yoghurt mixture and then sprinkle with the rolled oats and nuts. Repeat with another layer.
- High fibre
- High protein
- Low fat
- Low sodium
- Lower gi
- Vegetarian
Nutrition
1214 kj
Energy
13g
Fat Total
1g
Saturated Fat
6g
Fibre
14g
Protein
5mg
Cholesterol
109.12mg
Sodium
19g
Carbs (sugar)
26g
Carbs (total)
All nutrition values are per serve
Notes
leftovers: Use the hazelnuts and oats toasted on cereal or fruit for breakfast or over low-fat ice-cream. Use the sweetener in cold desserts.
- Author: Jane Charlton
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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