Raspberry and pumpkin seed Greek yoghurt pots

Name: Raspberry and pumpkin seed Greek yoghurt pots
Total time: 10 min
Cuisine: British
Ingredients: 600g 0% fat Greek yoghurt; 250g raspberries; 4 tbsp pumpkin seeds; 2 tbsp chia seeds; 1 tsp ground cinnamon; 1 tsp vanilla extract; 1 tbsp erythritol

Thick Greek yoghurt layered with crushed raspberries, crunchy seeds and cinnamon. Make four and breakfast is sorted.

Time10 min
LevelEasy
Costabout £1.05 a head

4 servings

Ingredients

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600 g0% fat Greek yoghurt
250 graspberries
4 tbsppumpkin seeds
2 tbspchia seeds
1 tspground cinnamon
1 tspvanilla extract
1 tbsperythritol

Method

1
Tip the raspberries into a bowl and crush about half with a fork so they turn jammy.
2
Stir the vanilla, cinnamon and erythritol into the yoghurt until smooth.
3
Spoon a quarter of the yoghurt into each of four jars or glasses. Add a spoonful of raspberries and a pinch of chia seeds.
4
Repeat with a second layer of yoghurt and raspberries.
5
Top with the pumpkin seeds. Chill for 30 minutes if you can, so the chia swells a little. They keep for 2 days in the fridge.
30 min

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.