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Almond, apricot and cranberry yogurt bites
- Prep time:
- 15 mins, plus setting time
- Cook time:
- 5 mins
- Serves:
- makes 30 bite size pieces
Serve Tana Ramsay's fruity morsels with a steaming mug of hot chocolate for a great winter snack
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Ingredients
For the bites
- 75g whole Almonds
- 75 g dried Cranberries
- 75g Dried apricots, cut into cranberry size pieces
- 25 g desiccated Coconut
- 50g rice crispies
- 2 tbsp golden syrup
- 50g dark brown sugar
- 50g Butter
For the icing
- 1 heaped tbsp wholemilk Yogurt
- 200g icing sugar, sieved
- 50g cream cheese
Method
1. For the bites: in a large bowl, mix together the almonds, cranberries, apricots, coconut and rice crispies.2. Put the golden syrup, sugar and butter into a small saucepan, melt together and boil vigorously for about 1 minute. Pour over the dry ingredients and mix evenly through.
3. Before the mix has a chance to set, spoon generous bite size amounts onto a baking sheet covered with greaseproof paper. Leave aside to set.
4. For the icing: stir the yogurt into the icing sugar, then add the cream cheese. It will take some beating to get it smooth so don't give up.
5. Spoon the icing over the bites and leave to set.
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