Raspberry, Greek Yoghurt & Cocnut Mini Cones

by Matt Budden

Serves 20 as a canape or snack - a fun addition to any celebration while being relatively guilt free!

Ingredients

• 250g Greek yoghurt
• 15ml blossom honey
• 75g desiccated coconut
• 50g dried raspberry pieces
• 20 mini canape cones or shells
• White choc curls (optional)

Method

1. Toast off the coconut until it has turned a golden brown colour, crush the raspberry pieces until they are a fine powder.
2. Strain the Greek yoghurt through a fine sieve until all of the moisture has drained away, add honey to taste.  Fold through 50g of the coconut to the yoghurt mix and place into a piping bag.
3. Pipe the yoghurt mix into the cones and top with the extra coconut and raspberry piece.
4. Add the white chocolate curls if you are using, enjoy!