Lemon & Poppy Seed Yoghurt Pots
Ingredients
- 250g full-fat Greek yoghurt
- 1 tbsp poppy seeds
- 1 tsp of lemon zest
- 1 tbsp lemon juice
- 2 tsp honey
- 60g no added sugar muesli
- Handful of blueberries (approx. 20)
Instructions
In a bowl, mix the Greek yoghurt, poppy seeds, lemon zest, lemon juice, and honey until they are well combined.
Divide the yoghurt mixture evenly between two small serving pots or jars.
Top each pot with 30g muesli and half the blueberries.
Serve immediately or store in the fridge until needed.
Note - This recipe makes two portions. Store in the fridge for 2-3 days.