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...
Greek Style Natural Yogurt
10
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