This is an absolute treat of a breakfast dish to celebrate the start of the summer holidays, and would be perfect as a dessert too! Even if the sun doesn’t shine, you can start the day with a bowl of sunshine!
Ingredients
900g Langage Farm yoghurt
200g sugar
200g raspberries
200g granola
4tbsp raspberry coulis
Method
Place the yoghurt and sugar into a bowl, stir well to combine.
Pour into a 2lb loaf tin and place in the freezer.
Freeze for 1 hour then stir with a fork to break up the ice crystals. Repeat after 1 hour before freezing overnight.
To serve, divide the raspberries between 4 sundae glasses. Top with the granola and a couple of scoops of frozen yoghurt. Spoon over a little raspberry coulis and enjoy!
Chefs Tip
Remove the tin from the freezer 10 minutes before scooping. Change the yoghurt in this recipe to your favourite flavour for a twist on this breakfast sundae.