Cherry and raspberry breakfast sundae 1

Cherry and raspberry breakfast sundae

Course: Breakfast
Cuisine: South African
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 4
Calories: 342kcal
Author: Razena Schroeder
A delicious breakfast sundae combining sweet cherries and tart raspberries with creamy greek yogurt, muesli and wildflower honey.
Print Recipe


  • 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.


Calories: 342kcal | Carbohydrates: 69g | Protein: 17g | Fat: 2g | Cholesterol: 6mg | Sodium: 118mg | Potassium: 700mg | Fiber: 8g | Sugar: 45g | Vitamin A: 270IU | Vitamin C: 27.1mg | Calcium: 169mg | Iron: 3.7mg