breakfast parfait

  • 1⅔ cups (250g) frozen raspberries 
  • 500g thick natural yoghurt
  • 1 tablespoon icing (confectioner’s) sugar 
  • 1 cup (130g) toasted muesli 
  • ⅓ cup (80ml) honey 
  • frozen raspberries, extra, to serve
  1. Lightly crush the raspberries with a fork, fold through the yoghurt and icing sugar. Divide the muesli between 4 glasses. Top each with 1 tablespoon of honey. 
  2. To serve, spoon over the yoghurt mixture, top with the extra raspberries and spoon over remaining honey. Serves 4.
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