BREAKFAST TRIFLEWith Yogurt and Muesli
- 2 litres Emborg Yogurt
- 400 g raspberries
- 100 g sugar
- 200 g almonds
- 5 cups seeds and grains, e.g. pumpkin seeds, flax seed, oat flakes, etc.
Combine the yogurt, raspberries and sugar. Toast the almonds in a dry pan. Add a base of yogurt, then a layer of seed mixture, followed by yogurt again. Top off with a few seeds, grains, almonds – and a couple of raspberries.