Apricot, yoghurt and muesli slice

These delicious low-fat slices are perfect for breakfast on-the-run, a school lunchbox snack or morning tea with a cup of coffee.

  • 20 mins preparation
  • 45 mins cooking
  • Makes 24 Item
  • Print


Apricot, Yoghurt and Muesli Slice
  • 1 cup wholemeal plain flour
  • 3/4 cup wholemeal self-raising flour
  • 90 gram light dairy spread
  • 1/3 cup caster sugar
  • 3 eggs, at room temperature
  • 1 cup dried apricots
  • 1 1/2 cup reduced-fat natural yoghurt
  • 1 1/4 cup fruit-free muesli


Apricot, Yoghurt and Muesli Slice
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease and line a 30 x 20 cm slice pan with baking paper, extending paper at long sides for handles.
  • 2
    Process plain flour, self-raising flour and dairy spread in a food processor until just combined. Add 1/4 cup of the sugar and 1 of the eggs; pulse until just combined. Spoon mixture into prepared pan. Using wet hands, press mixture evenly over base of prepared pan. Bake for 15 minutes or until lightly browned. Cool.
  • 3
    Meanwhile, place apricots in a small heatproof bowl; cover with boiling water. Cover with plastic food wrap; set aside for 20 minutes to soak. Drain; finely chop.
  • 4
    Combine apricot, yogurt, remaining sugar and remaining eggs in a bowl. Spoon over cooked base; level -surface. Sprinkle with muesli. Bake for 30 minutes. Cut into 24 pieces. Serve.


Prepare slice up to 4 days ahead. Stare in an airtight container in the fridge. Use dried sweetened cranberries, dried mango or raisins instead of apricots. Price will vary.