Raspberry & Lemon Curd Breakfast

  • 10 mins
  • Serves 4
  • 1 pan
  • Beginner

Ingredients

A handful of your favourite granola

450g Yeo Valley Greek Style Natural Yogurt (or Yeo Valley 0% Fat Greek Natural Yogurt)

3 tbsp lemon curd

250g raspberries

2 tbsp icing sugar

Method

  1. 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.
  2. 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.
  3. Cover and leave in the fridge until ready to eat.

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