Peach and Blueberry Yogurt Loaf

1. Preheat your oven to 175°C (350°F). Line an 8×4 inch loaf tin with parchment paper.
2. In a large bowl, add the Peach Yogurt. Sift in the flour and mix using a spatula until the flour is completely incorporated. Fold in the blueberries.
3. Transfer the batter to your tin and spread it out evenly with the spatula so that the top is mostly even.
4. Bake for 45 minutes, then check for doneness. Insert a sharp knife or a skewer into the loaf to see if it is fully cooked through. If there is still wet batter in the middle, return to the oven for another 10 minutes before checking again. If the top is getting too dark, you can loosely cover it with tinfoil during baking.
5. Remove the tin from the oven and allow it to cool for 5 minutes, then transfer the loaf to a wire rack to fully cool before eating.
6. Enjoy with fresh blueberries and a generous drizzle of honey.

Cut your loaf into 10 even slices. Each slice should contain approx 0.8g plant stanols, don’t eat more than two slices per day.

*Plant stanol ester has been shown to lower cholesterol. High cholesterol is a risk factor in the development of coronary heart disease. The beneficial effect has been shown with a daily intake of 1.5-3.0g plant stanols, as part, of a healthy diet and lifestyle