Summary

Ingredients

• 2 slices crispbread (whole grain)
• 75 g blueberries
• 175 g yourt, low in fat
• 1 teaspoon desiccated coconut
• 1 teaspoon pistachios, chopped

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Instructions

1. 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.