Yoghurt Atholl Brose with Rasberries

Reference The CSIRO total well being diet fast and fresh recipes. Pg. 178
PREP 10 minutes COOK 10 minutes Serves 4
I USED STRAWBERRIES IN THIS RECIPE

Ingredients
80 gr quick-rolled oats
2 teaspoons caster sugar or powdered sweetener
2 teaspoons honey
3 tablespoons whiskey
400 gr reduced-fat Greek-style Yoghurt
300 gr raspberries

Directions

1. Preheat oven to 180c. Place the oats on a baking try and bake or 6-8 minutes or until they are light golden, taking the tray out and shaking it occasionally. Remove from the oven and set aside to cool.
2. Place the sugar or sweetener, honey and whisky in a bowl and stir to combine well. Add the oats and Yoghurt and combine.
3. Divide among four 1 cup (250 ml) capacity glasses, top with strawberries and serve immediately.

Peach and bread pudding

Roses original recipes

Ingredients
4 slices wholemeal bread (Cut of all crust)
410 gr tin peaches
4 eggs lightly beaten
olive oil spray
400 ml reduce-fat milk
2 tablespoons caster sugar
icing sugar
1 teaspoon vanilla extract

Directions

1. Preheat oven to 180c then spray your cake tin with olive oil spray.  Then place the cake tin in a roasting tray.
2. Divide the bread in half and place half in the tin. The tip the peaches on top spreading them around the tin. Now add the rest of the bread.
3. Combine the vanilla extract, milk, eggs and sugar in a bowl and mix to combine well. Then poor the content of the bowl over the bread and peaches.
4. Poor water into the roasting pan to cover half the sides of the cake dish.
5. Place in oven and cook for 25 minutes or until just set in the middle. Let it cool slightly and sprinkle in icing sugar then serve warm.