This one is definitely reserved for a baking day, but if you're having the girls round for afternoon tea it's definitely better than serving up a cream-filled sponge cake.
To make base:
Place breadcrumbs, rolled oats, cinnamon and orange juice in a food processor. Using the blade and the stop-start push button, process until breadcrumbs begin to stick together. Add egg white. Process lightly until egg white is absorbed by the breadcrumbs. Do not over process.
Spread breadcrumbs evenly over a foil lined 30cm x 20cm slice tin. Press down firmly. Cook at 150 degrees C for 10 minutes. Remove from oven. Turn oven up to 180 degrees C.
To make filling:
Press cottage cheese through a fine sieve. Add all other ingredients except egg whites and mix well. Beat egg whites until stiff. Gently fold through apple mixture. Pour over base and spread out evenly. Bake at 180 degrees C for 45 minutes. Leave to cool in tin, and cut into slices before removing from tin. Store in refrigerator after two days.
Apricot yoghurt slice - substitute cooked chopped apricots for apples. Omit vanilla essence. Use 1 teaspoon of cinnamon and 1 teaspoon of mixed spice.
Makes 8 servings
|Prep Time:||20 mins|
|Cooking Time:||45 mins|
|Ready in:||65 mins|
|Nutritional Information - Per Serve|
|Saturated Fat||0.8 g|
|Total Carbohydrate||41 g|
|Total Protein||8.1 g|
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