Whipped lemon yoghurt parfait with strawberry compote
Get the young ones to show mum the love this Mother’s Day, by making a glass of this whipped lemon yoghurt parfait for an easy, delicious breakfast in bed. Top with homemade strawberry compote for extra sweetness!
- 20 mins preparation
- Serves 4
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Ingredients
- 2 pottles or 1 cup Yoplait Decadent Lemon Greek Style Yoghurt
- 1/2 cup cream
- 1 tbsp honey
- 1 1/3 cups gluten-free toasted muesli
Berry compote
- 3 cups frozen strawberries
- 4 tbsp orange juice
- 3 tsp sugar
Method
- 1Make the Berry compote (see below).
- 2While the Berry compote is chilling, whip the yoghurt, cream and honey together until mixture forms soft peaks.
- 3Spoon a quarter of the yoghurt cream into 4 small glasses, add quarter of the Berry compote to each, then add 2-3 tablespoons muesli. Divide remaining yoghurt cream between the glasses, top with remaining Berry compote and finish 1-2 spoonfuls muesli.
Berry compote
- 4Place berries, juice and sugar in a saucepan, cover with a lid and simmer for around 5 minutes until pulpy. Remove lid and simmer for 2-3 minutes until thick. Pour into a bowl; chill in freezer.
Notes
You can swap the strawberries for raspberries, blueberries or a berry blend. An electric mixer is a quick way to beat the yoghurt cream. If using hand beaters, whip the cream to soft peaks first, then fold in the yoghurt and honey.
