Coffee Yoghurt with nut Sprinkle


When it comes to dessert, stevia is your secret weapon for guilt free indulgence.

Combined with COFFEE and COCOA, UUUUMMMMM, YES PLEASE!!!!???
SPRINKLE


Preparation Time: 15 Minutes
plus setting time
COOKING TIME: 1 minute
SERVES 4

2 tsp powdered gelatine
400g low-fat Greek style yoghurt
1 tsp natural vanilla bean paste

1/4 cup of Sweet spiced nut

clusters

COFFEE SAUCE

2 tsp stevia granules

1 tsp unsweetened

cocoa powder

1/2 cup (125ml) freshly brewed double – strength espresso or good quality strong instant coff

STEP 1

To make the coffee sauce, combine all the ingredients in a small heatproof bowl and stir until stevia and cocoa powder have dissolved into the coffee.

Remove 1/4 cup (60ml) of the coffee sauce and set aside for serving

STEP 2

Sprinkle the gelatine over the remaining coffee sauce and set aside for serving.

Whisk to combine

Set aside for 5 minutes for the water to absorb into the gelatine. Heat the gelatine mixture in the microwave

In a 10 second burst on high until the mixture has dissolved and is translucent

STEP 3

Combine the yoghurt and vanilla in a large bowl. Transfer 1/2 a cup of the yoghurt mixture to a seperate bowl.

Working quickly, whisk the coffee gelatine mixture into the small amount of yoghurt.

Once combined, scrape this into the larger bowl. Working quickly, whisk until combined.

Pour into 4 serving cups or glasses then refrigerate for 2 hours, or until set.

STEP 4

Sprinkle the nut clusters evenly over the yoghurts and serve with the reserved coffee sauce on the side.

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