Live yoghurt pots with raspberry compote

Breakfast Dessert

makes 1

15mins

Live yoghurt pots with raspberry compote & crunchy granola giving you BILLIONS of live and active cultures

A glass pot of live yogurt with raspberry compot, granola and fresh raspberries on a wooden board with a spoon alongside

8 + Plant Points

Ingredients

  • 240g live yoghurt (we used Bio&Me Original Live Yoghurt)
  • 35g no added sugar granola (we used Bio&Me Raspberry & Beetroot Gut-Loving Granola)
  • 135g frozen raspberries
  • 1 Medjool date, chopped
  • 1½ tbsp chia seeds

TO SERVE

  • 25g fresh raspberries & strawberries

Method

  1. Start by making the raspberry compote. Put the raspberries into a small saucepan, then add the chopped date and 1/3 cup of water. Bring to a gentle simmer (without boiling). Using the back of a spatula, squish the raspberries and chopped date, then simmer for 5 minutes. Stir in the chia seeds and keep it simmering until it starts to thicken (2–3 mins). Take off the heat and let it cool.
  2. Spoon the cooled compote into a glass jar or bowl, top with live yoghurt, granola and a handful of fresh berries. And enjoy!

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