quick breakfast yoghurt with raspberries, pomegranate & barberries

last weekend wasn’t exactly the busiest of weekends, with lots of activity. i decided to change that this (again long) weekend: i went for dinner with a friend yesterday, at a really love new place that looks like an american yacht club. the atmosphere with the golden light over the city and the lake was unique! and tonight, i’m hosting a mexican fiesta, complete with tortillas, guacamole, mango salsa, baked beans and of course margaritas (or so i’ve planned – i still need to figure out how to make them, though… countdown is running; i’ve got a few hours left!). and, since it’s my nephew’s birthday, there will also be a serious, extensive cupcakes baking session. instead of a frosting, there will be a pretty looking fondant icing… mind, they probably won’t look perfect (or rather like my nephew himself made them… ahem), but i like to tell myself it’s the thought that counts. wish me luck! and happy weekend to you, wherever you are. xx
quick breakfast yoghurt with raspberries, pomegranate & barberries
serves 2
2 cup greek natural yoghurt
1 cup frozen raspberries
3 tbsp. maple syrup
1/4 cup dried pomegranate seeds or fresh ones
1/4 cup dried barberries
1 tbsp. white chia seeds
1 tbsp. pollen (optional)
divide the yoghurt between two bowls. take the raspberries freshly out of the freezer and scatter them on top of the yoghurt. sprinkle with pomegranate seeds, barberries, chia seeds and pollen. pour the maple syrup over it and serve, maybe with a side of a little quinoa, almond or soy milk.
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