Sultana and apple slice
99% fat-free vanilla yoghurt, sweetened
Apple, pink lady, unpeeled, fresh
2 large, (300g), coarsley grated
White self-raising flour
1 cup(s), (150g)
Bicarbonate of soda
¼ cup(s), (55g)
¼ cup(s), (40g)
¾ cup(s), (120g)
Reduced fat oil spread
Coconut, grated and desiccated
25 g, (1/3 cup)
- Preheat oven to 180°C. Lightly spray a 20cm x 30cm (base measurment) slice tin with oil and line the base and two long sides with baking paper, allowing paper to extend 5cm over the edges.
- Whisk the yoghurt and egg in a medium bowl until smooth. Stir in the apple.
- Sift the self-raising flour and bicarbonate of soda into a bowl. Stir in the brown sugar and sultanas until combined. Make a well in the centre and stir in the yoghurt mixture until combined. Spoon into the prepared tin. Bake for 25 minutes or until a skewer inserted into the centre comes out clean.
- Meanwhile, sift the icing sugar into a bowl. Add the canola spread and lemon juice and stir until combined. Spread the icing over the slice and sprinkle with coconut. Cut into 5cm squares to serve.