HONEY BERRY FILO SMASH

Woman’s Day (Australia) - - Food To Love -

SERVES 4 TO­TAL 14 MINS

3 sheets of filo pas­try 6 heaped tea­spoons runny honey 40g shelled pis­ta­chios 200g rasp­ber­ries 400g Greek-style co­conut yo­ghurt

Pre­heat the oven to 180°C/350°f/gas 4. Lay 1 sheet of filo on an oiled bak­ing tray, driz­zle with 1 heaped tea­spoon of honey from a height, then re­peat. Lay the fi­nal sheet of filo over the top and driz­zle with a lit­tle olive oil. Scat­ter over the pis­ta­chios, then bake for 10 min­utes, or un­til ev­ery­thing is golden. Mean­while, crush half the rasp­ber­ries with a fork and rip­ple them through the yo­ghurt, then di­vide be­tween your plates.

Shake the pis­ta­chios onto a board, then lightly crush. Snap off pieces of crispy filo and ar­range nicely on top of the yo­ghurt. Scat­ter over the pis­ta­chios and re­main­ing rasp­ber­ries, then driz­zle over the re­main­ing honey from a height.

Calo­ries 359kcal Fat 18g Sat Fat 11.2g Pro­tein 6.6g Carbs 45g Su­gar 18.4g Salt 0.4g Fi­bre 2g

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