Ingredients:

• 5 sweet oatmeal biscuits
• 1/3 cup roasted almonds
• 1/3 cup unsalted cashews
• ¼ cup desiccated coconut
• 1½ tablespoons coconut oil
• 12 scoops Glucerna Powder
• 1 mango, peeled and roughly chopped
• 200 g skim sweetened condensed milk

Method:

1. Line a 23cm x 13cm loaf tin with 2 pieces of baking paper cut to the width and length and crossed over, allowing plenty of overhang to lift it out later.
2. Process the biscuits, almonds, cashews and coconut into a coarse powder. Pour in coconut oil until mixture becomes a crumb.
3. Pour into the lined tin and press into the base.
4. To make the filling, process Glucerna, mango and condensed milk until smooth.
5. Pour the mango mixture over the base and put into to the freezer to set, ideally overnight.
6. Lift out of tin, cut into slices and serve. Return uneaten slices to the freeze.

Nutrition content per serve:

• Energy: 1235 kJ (328 cal)
• Protein: 8 g
• Carbohydrate: 31 g
• Saturated fat: 6 g
• Fibre: 2 g
• Calcium: 155 mL