Raspberry yoghurt pots with seeds

Name: Raspberry yoghurt pots with seeds
Total time: 10 min
Cuisine: British
Ingredients: 500g plain Greek yoghurt; 300g raspberries, fresh or frozen and thawed; 2 tbsp chia seeds; 2 tbsp sunflower seeds; 2 tbsp pumpkin seeds; 1 tsp vanilla extract; 1 tsp ground cinnamon

Thick yoghurt layered with crushed raspberries and crunchy seeds, a quick breakfast or snack you can make in advance.

Time10 min
LevelEasy
Costabout £0.80 a head

4 servings

Ingredients

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500 gplain Greek yoghurt
300 graspberriesfresh or frozen and thawed
2 tbspchia seeds
2 tbspsunflower seeds
2 tbsppumpkin seeds
1 tspvanilla extract
1 tspground cinnamon

Method

1
Crush the raspberries in a bowl with a fork until mostly broken down. Stir in the chia seeds and leave for 5 minutes, until it thickens.
5 min
2
Stir the vanilla and cinnamon into the yoghurt.
3
Spoon half the yoghurt into four glasses or pots. Add a layer of the raspberry mix.
4
Top with the rest of the yoghurt, then the remaining raspberry mix.
5
Scatter over the sunflower and pumpkin seeds. Chill for up to 2 days, adding the seeds 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.