Another Donna Hay recipe I found online. I enjoyed her spaghetti bolognese recipe so I figured I'd give another one a go. This is basically homemade raspberry yogurt with muesli. It's lovely because it doesn't taste annoying sweet like the store bought yogurts out there, yet tasty, textured and full of healthy ingredients. I'm thinking this would also be good with a muffin on the side.
Ingredients
1⅔ cups (250g) frozen raspberries500g thick natural yoghurt
1 tablespoon icing (confectioner's) sugar
1 cup (130g) toasted muesli (I used rolled oats in mind because I didn't have any muesli)
⅓ cup (80ml) honey
frozen raspberries, extra, to serve
Method
Lightly crush the raspberries with a fork, fold through the yoghurt and icing sugar. Divide the muesli between 4 glasses. Top each with 1 tablespoon of honey. To serve, spoon over the yoghurt mixture, top with the extra raspberries and spoon over remaining honey.
Serves 4.
No comments:
Post a Comment