Raspberry and flaxseed Greek yoghurt pots

Name: Raspberry and flaxseed Greek yoghurt pots
Total time: 10 min
Cuisine: British
Ingredients: 300g natural Greek yoghurt; 200g raspberries; 2 tbsp chia seeds; 2 tbsp ground flaxseed; 1 tsp vanilla extract; 1 tsp ground cinnamon; 1 tbsp sunflower seeds

Thick Greek yoghurt layered with crushed raspberries and crunchy seeds, ready the night before for a calm morning.

Time10 min plus chilling
LevelEasy
Costabout £1.80 a head

2 servings

Ingredients

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300 gnatural Greek yoghurt
200 graspberries
2 tbspchia seeds
2 tbspground flaxseed
1 tspvanilla extract
1 tspground cinnamon
1 tbspsunflower seeds

Method

1
Crush half the raspberries in a bowl with a fork until they make a rough, juicy purée.
2
Stir the chia seeds, ground flaxseed, vanilla and cinnamon into the yoghurt until smooth.
3
Spoon half the yoghurt into two glasses or jars. Add a layer of crushed raspberries.
4
Top with the rest of the yoghurt, then the whole raspberries.
5
Cover and chill for at least 2 hours or overnight. The chia thickens it to a spoonable pot.
120 min
6
Scatter the sunflower seeds over just before eating.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.