Hazel­nut Cof­fee Fro-yo Bark

Super Food Ideas - - CONTENTS -

SERVES 8 PREP 15 MIN­UTES (PLUS COOLING AND OVERNIGHT FREEZ­ING)

1 tea­spoon in­stant cof­fee pow­der ¼ cup boil­ing water 1¼ cups plain Greek-style yo­ghurt 120g packet skin­less hazel­nuts, toasted, roughly chopped 2 ta­ble­spoons dark choco­late chips, roughly chopped ¼ tea­spoon co­coa pow­der

1 Grease a 20cm x 30cm lam­ing­ton pan. Line base and sides with bak­ing pa­per, ex­tend­ing pa­per 2cm above edges of pan. 2 Place cof­fee and boil­ing water in a small bowl. Stir un­til dis­solved. Set aside to cool com­pletely. 3 Place yo­ghurt in a bowl. Add cooled cof­fee to yo­ghurt. Stir to com­bine. Spread yo­ghurt mix­ture thinly over base of pre­pared pan. Sprin­kle with hazel­nuts and choco­late. Dust with co­coa pow­der. Freeze, un­cov­ered, for 6 hours or overnight. Roughly break into pieces. Serve im­me­di­ately. NU­TRI­TION: (per serve) 769kj; 14.5g fat; 3.9g sat fat; 4.4g pro­tein; 6.4g carbs; 0.5g fi­bre; 15mg chol; 29mg sodium.

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