All Recipes
Serves 4Allergens - dairy (nuts if using as optional topping)
CategoryBreakfasts

Ingredients

Coulis:

  • 300g fresh or frozen berries or
  • chopped ripe fruit
  • 2 tbsp lemon juice
  • 2 tbsp honey

Yoghurt pot

  • You will need 4 small jars with lids or small glasses
  • Greek style or natural yoghurt
  • 100ml Fruit coulis
  • 100g Sliced fruit

“Extra coulis can be added to smoothie mix
or used on pancakes.
Toppings: granola, nuts, seeds, dried fruits”

What to do

Coulis:

  1. Place all ingredients in a pan and gently heat until fruit begins to break down and release juices
  2. Leave the pan to cool enough to safely handle (if you have a blender now is a good time to give fruit a blitz as it makes the next step a bit quicker).
  3. Strain mixture into a bowl through a sieve, pushing through with the back of a spoon. Save the juice and discard the pulp left in the sieve.
  4. Allow coulis to fully cool and thicken slightly before use.

Layered yoghurt pot:

  1. Spoon around 1cm of coulis into bottom of jar or glass
  2. Top with around 2cm of yoghurt (the coulis will push up the sides – this is fine and looks great).
  3. Add a layer of sliced fruit
  4. Top with yoghurt
  5. Add a topping just before eating if you want