Frozen Raspberry and Yoghurt Granola Cups

Ingredients

• ½ tbsp smooth peanut butter
• 1 tsp honey (or maple syrup)
• 60g no-added-sugar granola
• 40g raspberries (fresh or frozen)
• 150ml full-fat Greek yoghurt

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Instructions:

1. Line a 6-hole muffin tray with silicone moulds or cupcake cases.

2. Place the peanut butter and ½ tsp of the honey in a small bowl and place in the microwave for 30 seconds or until warm. Stir to combine.

3. Add the granola and mix well until fully coated.

4. Spread the mixture evenly across the 6 muffin cases. Press the mixture down with the back of a spoon.

5. Add the raspberries (saving six for decoration) to a medium bowl and mash with a fork.

6. Add the yoghurt and the remaining ½ tsp of honey and mix well to combine.

7. Spoon the yoghurt mixture evenly on top of the granola and top with the remaining raspberries.

8. Pop in the freezer for a few hours (or overnight) until the yoghurt has frozen.

9. When ready to eat, take them out of the freezer for a few minutes to soften.

Snack

Serves: 6 (1 granola cup is a portion)