• 80g low fat spread
• 130g Low fat cream cheese
• 20g Caster Sugar
• 75g Plain Flour
• 30g Oats
• 50g Chopped Apricots
• 50g Freeist white Chocolate Chips
Preheat oven 180c/350F/Gas 4
Cream the low fat spread, cream cheese and the sugar and beat until fluffy.
Gradually add the flour and oats then fold in the apricots and chocolate, the dough will be quite soft, don’t worry.
Drop the mixture with a heaped teaspoon onto a non-stick lined sheet and bake for 15 minutes till lightly golden.
Allow to cool and harden for a few minutes the transfer onto a wire rack.
Made in partnership with 121 Dietitian, Gillian Killiner