Raspberry crunch

Raspberry crunch


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Muesli with raisins and almonds makes a substantial partner for soft juicy raspberries. Great for brunch or dessert.

Pat Alburey

Serves: 4 

  • 350g raspberries
  • 2 tablespoons caster sugar
  • 500g natural yoghurt
  • 1½ cups muesli, or crunchy oat breakfast cereal with honey, raisins and almonds
  • 1 tablespoon honey
  • To decorate: a few extra raspberries, a little extra honey and muesli or breakfast cereal

Preparation:10min  ›  Ready in:10min 

  1. Put the raspberries and sugar into a bowl; mix and put aside.
  2. In another bowl, mix the yoghurt with the muesli or breakfast cereal. Add the honey, stirring lightly, so the mixture is streaky.
  3. Divide two-thirds of the mixture among four wide 250ml glasses. Top with the sweetened raspberries, then add the remaining mixture. Drizzle a little honey over the top, sprinkle with muesli or cereal, and decorate with extra raspberries.
  4. If it is served immediately, this dessert has a crunchy texture; if you prefer a softer, creamier texture, chill for 3–4 hours before serving.


good source of vitamins B group, C and E.

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