French crepe with caramelised apple and vanilla yoghurt
1 medium, peeled, cut into thin wedges
Reduced fat oil spread
1 individual, (1x50g) frozen variety
Vanilla yoghurt, 99% fat-free, no added sugar
⅓ cup(s), (80g)
Pan-fry apple with spread until golden. Add 1/3 cup water and cook, covered, until apple is tender but keeps its shape. Sprinkle with sugar and cook until caramelised. Heat frozen crepe following packet instructions. Top with apple and yoghurt. Fold to enclose filling and cut in half to serve.