Prep time 30 min
Cook time 20 min
Serves 12
Nutritional information per serving
Weight 12 g
Calories 149 cal
Total Fat 3.6 g
Saturated Fat 2 g
Carbs 20.7 g
Sugars 11.6 g
Sodium 197 mg
Protein 7.4 g


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  1. preheat oven to 200°c/180°c fan forced. line a baking tray with baking paper.
  2. put apricot halves, ricotta, breadcrumbs and NESTLÉ d'lite vanilla creme yoghurt in a bowl and mix to combine. lay one sheet of filo onto a flat surface, spray lightly with oil and fold in half lengthways.
  3. place 1 heaped tbsp of ricotta mixture onto one end of the pastry, leaving 2cm at each end. roll the pastry up to enclose the filling then twist the ends to form a bon bon shape.
  4. transfer the twists to the prepared tray and spray with oil. bake for 20 minutes or until crisp and golden.
  5. meanwhile, place dried apricots and nectar in a small saucepan. bring to the boil; reduce heat and simmer for 10 minutes or until most of the liquid has been absorbed. cool slightly, fold through NESTLÉ d'lite vanilla creme yoghurt and serve with the twists. if desired, dust with ground cinnamon before serving.

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