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Recipe: Raspberry Breakfast Yoghurt

5th August 2014

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It’s breakfast time – so why not get creative and make your own yoghurt?

Serves: 4

Preparation time: 5 mins

You’ll need:

400g0% fat Greek Yoghurt

Zest of 2 limes

12tbsp ‘no added sugar’ granola/muesli

8tbsp Streamline seedless raspberry jam

4 empty Streamline jam jars

What to do:

1. Put the yoghurt in a bowl, add the zest of 2 limes and stir well.

2. Put 3 tablespoons granola or muesli in the bottom of each jar, layer 2 tablespoons of lime yoghurt on top then 1 tablespoon of Streamline seedless raspberry jam. Repeat with another layer of yoghurt and jam then finish with yoghurt.

3. Use a skewer to slightly marble the jam with the yoghurt. Put the lids back on and refrigerate. These are great eaten the same day but would keep overnight for breakfast the next morning. 

4. Note: Use your favourite granola or muesli but beware of those with added sugar. We used one with spelt grains, nuts and seeds for extra fibre.

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