Icy Ricey Bars

27/08/2021
Yields20 Servings

Classification

NSW:   OCCASIONAL   ACT: AMBER

Ingredients

 6 cups puffed rice
 1 cup desiccated coconut
 ½ cup honey
 2 tsp cinnamon
 1 tsp vanilla extract
 250 g reduced-fat Greek yoghurt

Method

1

Mix all ingredients in a large bowl.

2

Transfer mixture to a large baking tray lined with baking paper. Place in the freezer overnight.

3

Once set, cut into 20 even portions and store in the freezer until time to serve.

Tips

  • Best served within 1 week.

Variations

  • Add 1 tbsp cocoa powder to the mixture for a chocolatey version.
  • Add 1/3 cup of sultanas, raisins or other dried fruit to the mixture.

Acknowledgement

Student dietitian, Georgia Olivieri contributed to this recipe.

Ingredients

 6 cups puffed rice
 1 cup desiccated coconut
 ½ cup honey
 2 tsp cinnamon
 1 tsp vanilla extract
 250 g reduced-fat Greek yoghurt

Directions

1

Mix all ingredients in a large bowl.

2

Transfer mixture to a large baking tray lined with baking paper. Place in the freezer overnight.

3

Once set, cut into 20 even portions and store in the freezer until time to serve.

Icy Ricey Bars