Raspberry and Lemon Curd Breakfast
- Summer
- Quick & Easy
Try this breakfast pot next time you fancy something fresh, zingy and creamy to kickstart your morning.
Ingredients
A handful of your favourite granola
3 tbsp lemon curd
250g raspberries
2 tbsp icing sugar
Method
Gently crush the raspberries with the icing sugar and set aside. Put the yogurt in a bowl with the lemon curd and fold 2 or 3 times so you have large swirls of curd through the yogurt.
Divide the granola amongst 4 small glasses or jars, top with a layer of the lemony yogurt (about 2 tbsp per glass) then a layer of raspberries and another layer of yogurt. Finish with some extra granola on top.
Cover and leave in the fridge until ready to eat.
In this recipe...
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