Crispbread – Muesli
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 slices crispbread (whole grain)
- 75 g blueberries
- 175 g yourt, low in fat
- 1 teaspoon desiccated coconut
- 1 teaspoon pistachios, chopped
Print Recipe
Pin Recipe Instructions
- Roughly crumble the crispbread. Wash, clean and drain the blueberries. Stir the yoghurt until creamy, fold in the coconut flakes. Layer everything alternately in a large goblet with a coconut rim. Serve sprinkled with chopped pistachios.
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