Raspberry and peach breakfast parfait

Author: Sprout

Photographer: Mark O'Meara

Serves: 4

Time to make: 15 mins

Hands-on time: 5 mins

Ingredients

More weights & measures

1 cup natural muesligranolaX

2 tablespoons pistachios, roughly chopped

2 tablespoons almonds, roughly chopped

1 cup reduced-fat Greek yoghurt

3 yellow peaches, stonepitXd, sliced

1 quantity Frozen raspberry sorbetsherbertX, to serve

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Instructions

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1 Preheat oven to 180ºC. Line a baking tray with baking paper. Combine muesli, pistachios and almonds on the tray. Toast in oven for 8-12 minutes or until lightly golden. Remove from oven and allow to cool.

2 To serve, add one-quarter of the yoghurt to each glass (we used red wine glasses) then top each with one-quarter of the muesli, peach slices and raspberry sauce. Serve immediately.

Variations

Make it gluten free: Use gluten-free muesli and check yoghurt is gluten free.

HFG tip

You can use the Frozen raspberry sorbet base at room temperature for this recipe.

Nutrition Info (per serve)

Calories 244 cal

Kilojoules 1020 kJ

Protein 10 g

Total fat 9 g

Saturated fat 3 g

Carbohydrates 30 g

Sugar 21 g

Dietary fibre 6 g

Sodium 60 mg

Calcium 150 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.