Raspberry and Yoghurt Parfait

clock 10 minutes + 15 minutes bowl Serves 4

Ingredients

  • 2 Tbsp honey
  • 2 tsp olive oil
  • 3/4 cup rolled oats
  • 2 Tbsp pumpkin seeds
  • 2 Tbsp sunflower seeds
  • 2 Tbsp dried strawberries, coarsely chopped
  • 1 Tbsp shredded coconut
  • 1 1/3 cups frozen raspberries, defrosted
  • 2 Tbsp caster sugar
  • 2 cups low-fat yoghurt
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How to Whip Perfect Cream

Method

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

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

  • 3. Transfer oat mixture to prepared tray. Bake for 10 minutes then leave to cool.

  • 4. Fold strawberries and coconut through oat mixture.

  • 5. Combine raspberries and sugar in a small bowl.

  • 6. To serve, layer heaped tablespoonfuls each of oat mixture, yoghurt and raspberry mixture in each serving glass, starting and finishing with oat mixture.

  • PER SERVE

  • • Energy 1168Kj • Protein 11g • Total Fat 9g • Saturated Fat 2g • Carbohydrates 36g • Sugars 25g • Sodium 67mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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