Recipes by Di Swann
1. Divide the Wattie’s Peaches Sliced in Clear Fruit Juice evenly among 2-3 serving glasses and pour over equal amounts of the orange juice. Set aside.
2. Heat the butter in a frying pan, add the pecans and cook until lightly toasted. Add in the coconut, oats, brown sugar and spice and stir until the thread coconut is golden.
3. Top the fruit with yoghurt and pecan crumble.