Shellie’s apple boats with cream
Canned apple slices (100% apple)
1 400g can
48 g, (4 x 12g soft taco boats)
Reduced sugar maria biscuits
4 biscuit(s), crushed
99% fat-free plain Greek yoghurt
1 cup(s), (240g)
Vanilla bean extract, alcohol free
- Preheat oven to 180°C. Combine apple, sweetener, 2 teaspoons maple syrup and cinnamon in a medium bowl. Divide apple mixture evenly among taco boats. Sprinkle evenly with biscuits. Bake for 8-10 minutes, until heated through.
- Meanwhile, to make the cream, beat yoghurt, remaining maple syrup and vanilla in a medium bowl using electric beaters until thick and fluffy. Serve immediately with hot apple boats.