white self-raising flour
Nestle Soleil Yoghurt, Passionfruit
1½ tbs, light
1½ medium, (60ml of pulp)
1 x 3 second spray(s)
- Preheat oven to 200°C. Lightly spray a 12-hole (½-cup/125ml) capacity friand tin with oil. Sift flours and sugars into a large bowl, then stir in almond meal. Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Fold NESTLÉ SOLEI Passionfruit Yoghurt and light olive oil into flour mix, then gently fold in beaten egg whites.
- Evenly spoon mixture into prepared friand tin holes and bake for 30 minutes or until cooked when tested with a skewer. Cool in tin for 5 minutes before turning out onto a wire rack to cool.
- Return friands to tin. Combine extra sugar and passionfruit pulp in a bowl, until sugar dissolves. Spoon icing onto friands. Stand for 30 minutes. Serve.