Vanilla-raspberry Yogurt with Toasted Flakes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g raspberries, fresh or frozen oods
- 300 g yourt, (vanilla), low-fat
- 30 g pumpernickel
- 50 g oatmeal
- 10 g almond (s), unpeeled
Print Recipe
Pin Recipe Instructions
- Thaw frozen raspberries either like this or in the microwave (catching the juice). Pick out fresh fruits (possibly put a few aside for decoration). Mix with the vanilla yogurt.
- Medium finely chop the pumpernickel and almonds, mix with the oat flakes and roast in a small pan without adding any fat. This takes about 5 to 10 minutes, depending on how much you like toasted aromas. It should definitely smell quite strong, but not burn. It is best to shift / stir again and again.
- Let the oatmeal mixture cool down and then mix it with the raspberry-vanilla yogurt.
- Sprinkle a bit of roasted mixture with a few raspberries as a decoration and serve immediately.
- Info: the amount is enough for about two people. If there are several eaters, I would be careful with the amount of pumpernickel, it can quickly become too dominant. Better to take a little less. Also tastes good to children.
- Also suitable to take away. Then you can prepare it perfectly in the evening: Mix frozen raspberries with the yoghurt in a large, tightly closing jar, make the roast mixture and leave to cool in a second jar (lid slightly open, steam extractor). Mix just before enjoying.
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