Name: Raspberry and yoghurt parfait
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon honey; 2 teaspoon olive oil; 3/4 cup (65g) rolled oats; 2 tablespoon pumpkin seeds; 2 tablespoon sunflower seeds; 2 tablespoon coarsely chopped dried strawberries; 1 tablespoon shredded coconut; 1 1/3 cup (180g) frozen raspberries; 2 tablespoon caster sugar; 2 cup (560g) low-fat yoghurt

Raspberry and yoghurt parfait

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

2 tablespoon honey

2 teaspoon olive oil

3/4 cup (65g) rolled oats

2 tablespoon pumpkin seeds

2 tablespoon sunflower seeds

2 tablespoon coarsely chopped dried strawberries

1 tablespoon shredded coconut

1 1/3 cup (180g) frozen raspberries

2 tablespoon caster sugar

2 cup (560g) low-fat yoghurt

Method

Raspberry and yogurt parfait

1.Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.

2.Heat honey and olive oil in a small saucepan on low. Cook, stirring, 2 minutes, until combined and smooth. Stir in oats and seeds.

3.Transfer oat mixture to prepared tray. Bake 10 minutes. Cool. Fold strawberries and shredded coconut through oat mixture.

4.Combine raspberries and sugar in a small bowl.

5.Layer 1/4-cup measures each of oat mixture, yoghurt and raspberry mixture in each serving glass, starting and finishing with oat mixture. Sprinkle extra oat mixture over the top. Serve.

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Ingredients

Method

Raspberry and yogurt parfait

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