This cherry and raspberry breakfast sundae is a sweet, tart and satisfying healthy delicious breakfast that will keep you satiated until lunch time. It is based on one of my favorite breakfast ideas from years ago when I worked in the Cape Town city center.
A vegan cafe on my way to work made a healthy yogurt parfait recipe with seasonal fruit salad, luscious greek yogurt, homemade muesli and honey. It has always been the yardstick against which all other healthy breakfasts or breakfast ideas for work were measured.
Before this recipe occasionally I stopped by the brasserie in our office building to buy a takeaway yogurt granola pot. The yogurt was average, the fruit salad a bit tired and bland and the granola, although filled with nuts and seeds was too clumpy and greasy for my liking.
When I have a craving for breakfast with yogurt this healthy yogurt parfait with berries and cherries is ideal. This is a useful recipe if you don’t know what to do with fresh cherries. I longed for the tartness of raspberries and the sweetness of ripe cherries and I finally got around to making it myself, exactly the way that I imagined it to be.
Fat red cherries that are such a deep shade of claret that they are almost black… bright orange and pink cherries with their shy little faces and incredibly sweet flesh… brightly blushing raspberry drupelets clamoring to burst on my tongue and spill their juicy pulp… topped by crunchy muesli and fragrant wild honey to repose on a cloud of cold thick greek yogurt.
Although muesli and granola share similar ingredients like oats or other grains, dried fruits, nuts and seeds; muesli is uncooked and no additional oils or sugars are added before consumption.
If you don’t like dessert for breakfast then why not try one of the other great breakfast ideas below:
- Overnight Dairy Free muesli and oats
- Mieliepap (creamy grits) with fresh berries
- Almond and Coconut breakfast pancakes
- Banana Pancakes with mixed berries
Cherry and raspberry breakfast sundae
- 250 ml raspberries (approximately 1 cup)
- 500 ml pitted cherries (approximately 2 cups - I used 250 ml red and 250 ml yellow)
- 20 ml confectioner's sugar
- 10 ml honey
- 20 ml lemon juice
- 500 ml Greek yogurt
- 125 ml muesli (gluten free)
- 30 ml wildflower honey
- Pit the cherries and cut each half in half again.
- Add the whole raspberries to the bowl.
- Add the sifted confectioner's sugar, 10 ml honey and lemon juice then stir lightly to mix.
- Leave to macerate for at least 20 minutes to allow the juices to draw and form a syrup.
- Divide the fruit between 4 glasses and spoon over 125ml of greek yogurt into each glass.
- Top with muesli and honey and serve.
- You may replace the confectioners sugar with stevia to taste or 10 ml honey, and adjust the lemon juice accordingly.
- You can use all red cherries instead of a mixture if the yellow is not available.
Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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