Berry breakfast trifle
Prep
5 min
Serves
4
Skill
Vegetarian
Prep
5 min
Serves
4
Skill
Running out of breakfast ideas? This simple trifle with layers of creamy yoghurt, crunchy Weet-Bix and fresh berries will be a taste and texture explosion in your mouth!
Ingredients
- 2 cups low fat natural yoghurt
- 2 tbs honey
- 4 Weet-Bix, crushed
- ½ cup almonds, roughly chopped
- 1 cup raspberries (fresh or frozen)
- 1 cup blueberries (fresh or frozen)
Nutrition per serving
1290 kJ
energy kj
14 g
protein
0.9 g
saturated fat
5.5 g
dietary fibre
37 g
carbohydrate
27 g
sugars
157 mg
sodium
Method
- Combine yoghurt and honey in a medium bowl.
- Divide yoghurt between four serving glasses or bowls.
- Top with crushed Weet-Bix and almonds. Sprinkle over raspberries and blueberries to serve.
Tips
- Wholegrain cereals such as muesli or rolled oats are perfect for this recipe.
- This recipe also works well with sliced stone fruits such as peaches or apricots instead of berries.
- Make this recipe gluten free by using your favourite rice or corn based gluten free cereal.
Remember to always check the label of each ingredient to ensure it is gluten free.
- 2 cups low fat natural yoghurt
- 2 tbs honey
- 4 Weet-Bix, crushed
- ½ cup almonds, roughly chopped
- 1 cup raspberries (fresh or frozen)
- 1 cup blueberries (fresh or frozen)
Nutrition per serving
1290 kJ
energy kj
14 g
protein
0.9 g
saturated fat
5.5 g
dietary fibre
37 g
carbohydrate
27 g
sugars
157 mg
sodium
- Combine yoghurt and honey in a medium bowl.
- Divide yoghurt between four serving glasses or bowls.
- Top with crushed Weet-Bix and almonds. Sprinkle over raspberries and blueberries to serve.
Tips
- Wholegrain cereals such as muesli or rolled oats are perfect for this recipe.
- This recipe also works well with sliced stone fruits such as peaches or apricots instead of berries.
- Make this recipe gluten free by using your favourite rice or corn based gluten free cereal.
Remember to always check the label of each ingredient to ensure it is gluten free.