About this recipe:These yoghurt pots are healthy and delicious. They make an easy breakfast or snack on the go, or can be artfully presented for a light summer pud. Enjoy using the freshest summer berries.
100g (4 oz) sliced strawberries
100g (4 oz) blueberries
1/2 banana, sliced
1 tablespoon wheatgerm
5 tablespoons granola
175g (6 oz) Greek yoghurt
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Method Prep:10min › Ready in:10min
In a large parfait glass or other suitable container, sprinkle the bottom with 1/2 of the strawberries, blueberries and banana. Sprinkle with half of the wheatgerm and granola. Spoon the yoghurt on top. Sprinkle the remaining fruit, wheatgerm and granola over the top of the yoghurt. Enjoy immediately or chill until serving.
This is of course a versatile recipe that can incorporate any type of fruit. Try chopped mango, desiccated coconut and kiwi fruit for a tropical version.
Made this and it was delicious. I didn't use the wheatgerm or the granola however I crushed some oat biscuits and used those mixed with some crushed almonds. Definitely will do this again. Thanks for sharing recipe. - 13 Feb 2012