Lemon and coconut swirl yoghurt pots
(at time of publication)
- 1 ½ cups low-fat plain yoghurt
- 8 teaspoons store-bought lemon curd
- 8 teaspoons toasted sliced almonds
- 8 teaspoons toasted coconut flakes
1 Divide yoghurt between 4 bowls. Swirl lemon curd into each bowl.
2 Top with almonds and coconut and serve.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 3g
Dietary fibre 1g
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