1 tsp flaked almonds (3g)
1 tsp coconut flakes (2g)
2 Multigrain Ryvita Rye Cakes
3 tbsp. coconut flavoured yoghurt (45g)
½ mango, peeled and finely sliced
1 Heat a non-stick frying pan and gently toast the flaked almonds and coconut flakes until they are lightly golden.
2 Spread the coconut yoghurt over the rye cakes then top with the sliced mango and a sprinkle of the almonds and coconut.
Recipe courtesy of Ryvita