Strawberry & Raspberry Cup
A glorious fruity summer pudding or tasty breakfast.
RYVITA® Muesli Crunch Crispbread
½ cup greek yoghurt
¼ cup strawberries
1 cup raspberries
1 heaped tbsp icing sugar
- If you are entertaining, double up! Start by roughly crushing two Muesli Crunch Crispbreads. Blitz the lime juice and raspberries in a food processor and pass them through a sieve to remove the juice from the pulp and seeds. To the juice, add the icing sugar and stir until there are no lumps. Next, remove the tops of the strawberries and quarter them. Now you’re ready to assemble, spoon in the Muesli Crunch until it fills the bottom fifth of the glass or bowl. On top, spoon in the yoghurt mix until another fifth is filled. Next place the chopped strawberries on top of the yoghurt making sure they don’t sink (leaving one aside to garnish) then spoon over the raspberry coulis until the sides are filled. Repeat this again with the Muesli Crunch and yoghurt layers. Finally, gently place a halved strawberry on top of the last layer.
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