Raspberry yogurt crunch pots
- October 2015
- Makes 4
- Hands-on time 15 min, simmering time 5 min
Jo Pratt’s healthy breakfast yogurt pots are a mood-lifting start to the day. They’re also great as a breakfast in bed treat on Mother’s Day.
Or, wake up to this recipe for roasted rhubarb and oaty crumble with greek yoghurt.
- 15.5g (2.6g saturated)
- 31.4g (18.4g sugars)
- 40g rolled oats
- 2 tbsp medium oatmeal
- 40g flaked or sliced almonds, lightly crushed in your hands
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- 1 tbsp ground cinnamon
- 2 tbsp maple syrup
- 300g raspberries (thaw if frozen)
- 3 tbsp fresh orange juice, or use apple, cranberry or pomegranate
- 500g low-fat Greek or natural yogurt, or coconut yogurt
- Set a frying pan over a medium heat and gently toast the oats, oatmeal, almonds, pumpkin seeds, sunflower seeds and cinnamon, stirring frequently, for about 5 minutes until the oats turn a little golden and the pumpkin seeds start to pop. Pour in the maple syrup and toss around until the oats and seeds are coated. Remove from the heat and transfer to a shallow bowl to cool for a few minutes.
- Lightly mash half the raspberries with the fruit juice using a fork, then gently stir in the remaining raspberries, keeping them whole.
- Layer up the yogurt and raspberries in small serving glasses, finishing with a layer of the crunch mixture. Serve straightaway.
Recipe taken from In the Mood for Healthy Food by Jo Pratt (RRP £20; nourishbooks.com.)
Vary the fruit depending on what’s in season and what you have at home. Next time, try stewing chopped apples and blackberries in a little water and honey until reduced to a compote.
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