Meals and Courses

Ingredients
  • 150 ml (½ pint) Greek yogurt
  • 1 tablespoon clear honey
  • 175 g (6 oz) raspberries
  • 15 g (½ oz) porridge oats
Directions

Put the yogurt in a large bowl and fold in the honey.

Divide one-third of the raspberries between 2 serving glasses. Cover with half the yogurt mixture. Scatter over some of the oats and more raspberries, dividing them evenly among the glasses.

Repeat the layers, finishing with oats and a few raspberries. Chill in the refrigerator for 30 minutes before serving.

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