Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 6 people
Difficulty level: 2 out of 4
15 Ingredients
Number of servings
6
- 3/4 cup plain flour
- 2/3 cup milk
- 2 free range eggs
- 1/4 cup caster sugar
- 1/2teaspoons cinnamon
- 1/4 cup vegetable oil
- 1tablespoons pure icing sugar
- 1/3 cup Woolworths Greek-style natural yoghurt
- 1tablespoons honey
- 125grams raspberries
- 150grams cherries
- 125grams strawberries, halved
- 125grams blueberries
- 1 1/3 cup chocolate-hazelnut spread
- 1/3 cup mint leaves
Nutrition per serving
3030kJ / 723Cal
3030 Kilojoules or 723 Calories
35% of daily energy intake*
Protein
10.2grams
Fat
41.7grams
Carbs
80.0grams
Sugars
65.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Perfect for brunch on festive occasions, you'll whip up this easy platter loaded with colourful, bite-sized treats again and again.
Instruction tip
Prepping tip:You can make the mixture the night before. Keep it covered in the refrigerator and stir just before using.
Method
Step 1 of 4
Place flour, milk, eggs, sugar and cinnamon in a small food processor or blender and blitz until smooth. Transfer to a small jug. (See tip.)
Step 2 of 4
Preheat oven to 240°C/220°C fan-forced. Place a small amount of oil in each hole of a 24-hole mini-muffin tin. Preheat tin in oven for 10 minutes.
Step 3 of 4
Carefully remove tin from oven. Fill muffin holes three-quarters full with mixture. Bake for 7 minutes or until puffed and golden. Cool slightly. Dust with icing sugar.
Step 4 of 4
Place yoghurt in a bowl. Drizzle with honey. Place puddings on board with fruit, spread and yoghurt. Top with mint. Serve.
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