Ingredients
- 50g (1/2 cup) rolled oats
- 2 teaspoons reduced-fat dairy spread, melted
- 1 tablespoon sultanas
- 1 tablespoon currants
- 1 tablespoon sunflower-seed kernels
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground mixed spice
- 4 ripe slipstone peaches, halved, stones removed
- 1 1/2 x 200g containers reduced-fat vanilla yoghurt
Method
- Step 1Combine oats and dairy spread in a small bowl and use your fingers to rub together until well combined. Place in a saucepan over medium heat and cook, stirring occasionally for 2-3 minutes or until lightly toasted. Transfer to a bowl.
- Step 2Add sultanas, currants, sunflower-seed kernels, cinnamon and mixed spice to the oats and mix well.
- Step 3Place peach halves on serving plates. Top each half with a heaped tablespoon of yoghurt. Sprinkle with oat mixture and serve immediately.
- High carb
- High fibre
- High protein
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
- Vegetarian
Nutrition
929 kj
Energy
3g
Fat Total
1g
Saturated Fat
6g
Fibre
7g
Protein
14mg
Cholesterol
64.69mg
Sodium
30g
Carbs (sugar)
38g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Jan Purser
- Image credit: Amanda McLauchlan
- Publication: Australian Good Taste
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