Apricot Yoghurt Slice
recipe
Apricot Yoghurt Slice
No commentsIngredients
- 50g desiccated coconut
- 250g digestive biscuits
- 125g butter, melted
- 200g dried apricots
- 100ml boiling water
- 500g Total 0% Greek Yoghurt
- 3 tbsp Greek honey
- 2 eggs
- 2 tbsp brandy
- Icing sugar to serve
- Round tin, 200mm diameter
Directions
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- Toast the coconut under the grill until light golden brown
- Put the biscuits into a blender and grind until finely crushed. Add % of the coconut and the melted butter and blend until mixed
- Line the tin with cling film, press the crumb mixture evenly over the base, and chill
- Cover the apricots with the boiling water and leave to stand for minutes. Put the apricots and liquid in a blender and blend until smooth. Add the Total Greek Yoghurt, Greek honey, eggs and brandy and blend until smooth
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