Greek yoghurt and raspberry chill recipe
Oats – lightly toasted for a nutty flavour – are mixed with low-fat Greek yoghurt and raspberries to make a delicious dessert!
Prep: 5 mins
Cook: 3 mins
Serves 4
Ingredients
- 50g porridge oats
- 250g fresh or defrosted frozen raspberries
- 300g low-fat Greek-style natural yoghurt
Method
-
Preheat the grill. Sprinkle the porridge oats onto a baking sheet and spread them out evenly, then grill until they are light brown, about 2 or 3 minutes. Watch out to make sure they don't burn!
-
Once toasted, set the baking sheet aside and let the oats cool down.
-
While the oats cool, put half the raspberries into a mixing bowl. Use a fork or potato masher to squash them down slightly. Divide the rest of the whole raspberries between 4 serving glasses, saving 4 raspberries for decoration.
Information:You can use forest fruits, strawberries or mixed summer berries (defrosted if frozen) instead of raspberries.
-
Add the yoghurt and cooled oats to the bowl of crushed raspberries, and stir gently together.
Information:Ordinary low-fat yoghurt works fine if you don't have any Greek-style.
-
Spoon the raspberry mixture into the serving glasses and top each one with a whole raspberry. Cover and chill until you're ready to serve.
Sign up for Healthy Steps emails
Want the recipe for a healthier family? Join today and over 8 weeks you'll get easy tips from nutrition experts and parents, healthy swaps and tasty recipes on a budget.