Ingredients
Base
- 2 x weetbix
- 100g finely grated apple (medium)
- 15g almond butter
Yoghurt layer
- 150g 0.5% greek yoghurt
- ~ 2Og grated apple (left over)
- 2 tsp sugar free sweetener or preferred sweetener
- 4g unflavoured powdered gelatin + 3 tbsp water and melted
- 2 tbsp sugar free salted caramel sauce
Method
1. Combine crushed Weet-Bix, grated apple, almond butter and press into a greased 10cm spring form pan or small dish similar in size. If you like, use a square dish and make it a slice
2. In a small bowl add your gelatin and water and mix. Rest ~ 2 -3 min until you get jelly mass then melt it over hot bowl of water .
3. In a bowl mix yoghurt, apple sweetener and hydrated and melted gelatin
4. Pour half of yogurt mixture on base layer, drizzle 1 x tbsp of salted caramel sauce (10g) on top . Pour remainder of yogurt mixture, caramel sauce and finish with a sprinkle of shredded coconut . Transfer to fridge to set until firm.
Make the night before and enjoy for breakfast !
