Apple and cinnamon yoghurt slice recipe
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Ingredients:

Base:
1 cup rolled oats
1 tbsp unsweetened orange juice
1 egg white
1 tsp cinnamon
1 cup sourdough breadcrumbs
Filling:
200 grams low-fat cottage cheese
2 egg whites
400 grams cooked apple chunks
1 cup sultanas
1 tsp vanilla essence
½ cup low fat yoghurt
1 tsp cinnamon
¼ cup wholewheat flour
1 tsp nutmeg
2 tsp lemon rind, finely grated

Serves: 8.
Preparation: 20 mins.
Cooking: 45 mins.

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.