Cherry and raspberry breakfast yoghurt pots
Cherry and raspberry breakfast yoghurt pots
A delicious cherry and raspberry breakfast yoghurt pots combining sweet cherries and tart raspberries with creamy greek yogurt, muesli and wildflower honey.
Ingredients
- 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 granola gluten free
- 30 ml wildflower honey
Instructions
- 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 granola and honey and serve.
Notes
- 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.
Nutrition
Serving: 0gCalories: 260kcalCarbohydrates: 43gProtein: 14gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 5mgSodium: 43mgPotassium: 458mgFiber: 5gSugar: 32gVitamin A: 65IUVitamin C: 16mgCalcium: 148mgIron: 1mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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