This ultimate autumn yoghurt bowl combines creamy salted caramel yoghurt with warm cinnamon apple and crunchy caramel pecans. With 23g of protein per serving, it’s an easy way to turn a simple yoghurt bowl into something that feels much more like an autumn dessert.
The yoghurt base gets its flavour from Per4m Salted Caramel Flavour Powder, while the pecans are coated in Per4m Salted Caramel Zero Syrup before baking for a sweet, crunchy finish.
Serves
1
1
Per serving
269 calories • 23g protein • 24g carbs • 9g fat
269 calories • 23g protein • 24g carbs • 9g fat
Ingredients
For the caramel pecans
- 12g pecans, chopped
- 10g Per4m Salted Caramel Zero Syrup
For the yoghurt base
- 200g Fage Total 0% Greek yoghurt
- 1 scoop Per4m Salted Caramel Flavour Powder
- A small pinch of ground cinnamon
For the cinnamon apple
- 1 small apple, cored and chopped
- ½ tsp ground cinnamon
- A pinch of mixed spice (optional)
- 1–2 tbsp cold water
Method
- Preheat the oven to 130°C fan and line a baking tray with foil.
- Place the chopped pecans and Per4m Salted Caramel Zero Syrup in a bowl and stir well until the pecans are evenly coated.
- Pour the pecans onto the lined baking tray and spread them out evenly. Bake for 12–15 minutes.
- Leave the caramel pecans on the tray to cool for 10 minutes.
- Meanwhile, place the chopped apple, cinnamon, mixed spice if using, and cold water in a saucepan. Cook over a medium-low heat for 8–10 minutes, or until the apple is soft. Leave to cool for 5–10 minutes.
- Add the Greek yoghurt, Per4m Salted Caramel Flavour Powder and a small pinch of cinnamon to a bowl. Mix well until smooth.
- Serve the salted caramel yoghurt topped with the cooked cinnamon apple and caramel pecans.
Optional topping
Finish with a small drizzle of Per4m Salted Caramel Zero Syrup and a dusting of cinnamon.
