Crunchy-headed raspberry yoghurt

by Ed Halmagyi


  • ¼ cup frozen raspberries
  • 1 Tbsp icing sugar
  • 300g low-fat Greek yoghurt
  • ¼ cup toasted muesli
  • 1 tsp cinnamon sugar


1 Combine the raspberries and icing sugar in a small cup and microwave on medium power for 2 minutes, until softened. Stir into the yoghurt to form a marble pattern then spoon into ½ cup Tupperware containers with watertight seals.
2 Top with the muesli, then sprinkle with cinnamon sugar. Seal the lid tightly.

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