Raspberry and nectarine yoghurt slice
Looking for a healthy slice? You can’t go past this recipe that makes the most of fresh raspberries and nectarines, and even has a delicious Weet-Bix base.
This raspberry and nectarine yoghurt slice recipe was created in partnership with the Heart Foundation. Start by greasing a slice pan and lining the base and two long sides with baking paper.
Place the Weet-Bix and dates in a food processor and process until finely chopped and the mixture clings together. Pour the mixture over the base of the prepared pan and using wet hands, press the mixture evenly over the base of the pan. Pop in the fridge for 10 minutes to set.
Next, place the boiling water in a small heatproof jug, sprinkle with gelatine powder and stir until the gelatine dissolves and set aside for 5 minutes to cool. Making sure your yoghurt is at room temperature, place the yoghurt in a medium bowl then stir in the cooled gelatine mixture until combined. Pour the mixture over the Weet-Bix base in the pan.
Cut the nectarines into thin wedges and discard the stones. Arrange the nectarine and raspberries over the yoghurt mixture. Return to the fridge for 2 hours or until just set. Cut and slice into 12 pieces to serve. This creamy, fruity slice is the perfect summer treat.
Serves
12
Prep
20m
Note: + 5 mins cooling and 2 hours 10 mins chilling
Cooking
0m
Ingredients
- 8 Sanitarium Weet-Bix biscuits
- 270g fresh dates, pitted
- 2 tbs boiling water
- 3 tsp gelatine powder
- 500g Greek-style yoghurt
- 3 medium nectarines, halved, stoned, sliced
- 125g raspberries
Method
STEP 1
Grease the base and 2 long sides of a 17cm x 27cm slice pan and line with baking paper.
STEP 2
Place the Weet-Bix and dates in a food processor. Process until very finely chopped (mixture will be sticky). Spoon over the base of the prepared pan. Use wet hands to press evenly over the pan. Place in the fridge for 10 mins to set.
STEP 3
Place the boiling water in a small heatproof jug. Sprinkle with the gelatine powder and stir until gelatine dissolves. Set aside for 5 mins to cool. Place the yoghurt in a medium bowl. Add the gelatine mixture and stir to combine. Pour the mixture over the Weet-Bix base in the pan. Arrange the nectarine and raspberries over yoghurt mixture. Place in the fridge for 2 hours or until just set.
STEP 4
Cut the slice into 12 pieces to serve.
Tip: Store the slice in an airtight container in the fridge for up to 3 days.
Coles has partnered with the Heart Foundation to provide this content to you and help Australians live healthier and happier lives.
For personalised heart health information and support, contact the Heart Foundation Helpline 13 11 12.
Dietary information
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