Peanut Butter and Raspberry Yoghurt Bowl
Ingredients
- 125 full-fat Greek yoghurt
- 2 tsp peanut butter (or any nut/seed butter)
- 1 tbsp mixed seeds
Raspberry Compote (serves 4-6):
- 300g raspberries (fresh or frozen)
- 1-2 tbsp honey
- 1 tbsp lemon juice
- 2 tbsp water
- 1 tbsp chia seeds
Instructions
For the Raspberry Compote:
Add the raspberries, 1 tbsp honey, lemon juice and water to a saucepan.
Heat gently over a low–medium heat for 10 minutes, stirring regularly, until the berries break down and the mixture becomes syrupy. Taste test and add a touch more honey or lemon if needed.
Transfer to a bowl or container and allow to cool completely.
Once cooled, stir through the chia seeds and place in the fridge for at least 20 minutes. If time allows, leaving it for around 3 hours or overnight will give a thicker consistency.
To Serve:
In a bowl, mix the Greek yoghurt with the peanut butter until smooth and creamy.
Spoon 2 tbsp of the compote over the yoghurt.
Sprinkle the mixed seeds on top and serve immediately.