Raspberry & Lemon Curd Breakfast
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
Try it with...
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.
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