Crushed Berry layered Yoghurt
A stash of these little pots in the fridge means there is never an excuse to miss breakfast. They are easy to transport and make a good snack or dessert too. Use thawed frozen berries instead of fresh if you like and adjust the sweetening to taste, bearing in mind that 1 teaspoon of caster sugar contains around 16 calories. Adding vanilla bean paste to the yoghurt will make it sweeter too.
- 500 g fresh (or frozen and thawed) mixed berries, such as strawberries, raspberries, redcurrants and blueberries
- 1 –2 tbsp caster sugar
- 500 ml fat-free natural yoghurt
- ½ tsp vanilla extract or vanilla bean paste
- Hull and cut the strawberries into quarters. Put all the berries in a bowl and mash lightly with 1 tbsp of the sugar. (Depending on your choice of berries, you may need to add a little more sugar to taste.) Mix the yoghurt with the vanilla.
- Spoon the berries into small rubber-seal jars or clean jam jars, layering with the vanilla yoghurt. Cover and seal. Keep chilled and eat within 3 days. Calories per serving: 102.
Cherry and Chocolate Chip Muesli
- If you can’t resist a chocolate filled pastry for breakfast, this muesli could help fill the gap. The chocolate chips add just enough flavour and sweetness to fool your brain and the puffed rice makes the whole thing go further.
- Put the 250g porridge oats (not jumbo) and 100g unsweetened puffed rice in a large rubber-sealed jar or plastic food container. Add 40g unsweetened coconut chips or flakes, 40g plain chocolate chips and 75g dried cherries. Mix well. Serve 50g portions of the muesli for breakfast with semi-skimmed milk or low fat natural yoghurt and some fresh berries if you like. Serves 12. Calories per serving: 143.