Lemon and coconut swirl yoghurt pots

Lemon and coconut swirl yoghurt pots

Serves: 4
Time to make: 5 mins

Total cost: $ 5.24 / $ 1.31 per serve

(at time of publication)

Ingredients

1 ½ cups low-fat plain yoghurt
8 teaspoons store-bought lemon curd
8 teaspoons toasted sliced almonds
8 teaspoons toasted coconut flakes

Instructions

1 Divide yoghurt between 4 bowls. Swirl lemon curd into each bowl.

2 Top with almonds and coconut and serve.

Nutrition Info (per serve)

Kilojoules 620kJ

Calories 150cal

Protein 8g

Total fat 7g

Saturated fat 3g

Carbohydrates 15g

Sugars 11g

Dietary fibre 1g

Sodium 170mg

Calcium 240mg

Iron 0.5mg

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Author: Brooke Longfield - Dietitian (BSc Nutrition (Hons)), APD

Photographer: Mark O'Meara

First published: May 2017

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