Name: Apricot, yoghurt and muesli slice
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 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

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

Makes 24 Item

Prep

20M

Cook

45M

Total

1H 5M

Ingredients

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

Method

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.
Note

Women's Weekly Food