Raspberry & Maple Granola Yoghurt Pots
Print recipe
| Serves | 2 |
| Prep time | 5 minutes |
| Dietary | Vegetarian |
| Meal type | Breakfast, Dessert, Snack |
| Misc | Child Friendly, Serve Cold |
| Occasion | Christmas, Easter, Valentines day |
| Region | European |
| By author | Karen S Burns-Booth |
An easy and yet nutritious dessert or breakfast dish. Use any seasonal berries you have to hand and also any granola of your choice.
Ingredients
- 4 to 6 tablespoons vanilla yoghurt (I used low-fat yoghurt)
- zest of half a lemon
- 4 to 6 tablespoons granola (I used home-made maple, almond and pecan granola with wild bueberries)
- 50g to 75g fresh raspberries
Note
An easy and yet nutritious dessert or breakfast dish. Use any seasonal berries you have to hand and also any granola of your choice.
Directions
| Step 1 | Take two tumblers or bowls and spoon the granola in the bottom. |
| Step 2 | Mix the yoghurt with the lemon zest and then spoon it all over the granola. |
| Step 3 | Add the berries by scattering them over the yoghurt, leaving a few for the topping, then sprinkle a little bit more of the granola and then top with the excess berries. |
| Step 4 | Delicious as a dessert or a breakfast dish. |
