Raspberry Flatbreads
This recipe is just an adaption to the garlic flatbreads that are further down the recipe list. It's a fun twist that can be made for breakfast or dessert!
So quick & easy but taste like such a treat and low in calories.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 241
- % Daily Value *
- Total Fat 2.7g5%
- Total Carbohydrate 41.3g14%
- Dietary Fiber 1.5g6%
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Yields1 ServingCategoryBreakfast
50 g self-raising flour
30 g low fat Greek yoghurt
1 tsp vanilla extract
1 tsp granulated sweetener
20 g frozen raspberries
5 g chocolate spread
1
Add the flour, yoghurt, vanilla extract and sweetener to bowl and mix together. It should be a dry but soft dough (if it's too dry add 1 tbsp of water to get it to this consistency).
Once the dough starts to come together, on a floured surface knead it for 2-3 minutes.
Roughly chop up 5g of the raspberries, and this to the dough and knead together making sure the raspberry pieces are evenly spread out through it. They'll start melting here but don't worry!
2
Roll out your dough until its about 1.5 cm thick.
Heat a non-stick pan over a medium high heat and gently place your dough in the middle.
These cook quickly and once it starts to get golden, flip it over and continue cooking. They should start rising slightly here.
Once golden on both sides, remove from the pan and top with the chocolate spread and raspberries!
Ingredients
50 g self-raising flour
30 g low fat Greek yoghurt
1 tsp vanilla extract
1 tsp granulated sweetener
20 g frozen raspberries
5 g chocolate spread
Directions
1
Add the flour, yoghurt, vanilla extract and sweetener to bowl and mix together. It should be a dry but soft dough (if it's too dry add 1 tbsp of water to get it to this consistency).
Once the dough starts to come together, on a floured surface knead it for 2-3 minutes.
Roughly chop up 5g of the raspberries, and this to the dough and knead together making sure the raspberry pieces are evenly spread out through it. They'll start melting here but don't worry!
2
Roll out your dough until its about 1.5 cm thick.
Heat a non-stick pan over a medium high heat and gently place your dough in the middle.
These cook quickly and once it starts to get golden, flip it over and continue cooking. They should start rising slightly here.
Once golden on both sides, remove from the pan and top with the chocolate spread and raspberries!