TRAINING DATES: Confidence 2 Cook Training for Trainers: 21st-22nd Jan 2020 (Huntly), 17th-18th September (Aberdeen City), 20th-21st November (Aberdeen City), 11th-12th February 2020 (Aberdeen City). For More Information, Click on News

Mandarin Ginger Crunch 

Dunrobin Valley Mandarin Ginger Crunch Dunrobin Valley Mandarin Ginger Crunch

Ingredients (serves 6)

½ Packet of Ginger Snap Biscuits (crushed)

1 x 500g Tub of Greek Natural Yogurt

2 x 298g Tins of Mandarin Segments in Juice (drained)

Method

1. Sprinkle half the crushed biscuits on the bottom of serving dish.

2. Top with a layer of half the yoghurt followed by half the fruit.

3. Repeat layers finishing with mandarins.

4. Refrigerate until ready to serve.

  • Fresh chopped kiwi fruit or raspberries can replace the canned mandarins 
  • This dish is high in fat due to the biscuits and yogurt content, enjoy occasionally

A 199.33g serving contains:

  • Energy 913kJ 217kcal 11%
  • Fat 11gLow15%
  • Saturates 6.6gHigh33%
  • Sugar 17gMed19%
  • Salt 0.29gLow5%

of an adults reference intake.

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