food, Recipes

Breakfast Parfait

Sharyn Cairns


1½ cups fresh raspberries (or your seasonal fruit of choice) ⅓ cup blood orange juice 1 cup granola or toasted muesli 250g natural yoghurt honey, to serve


Place raspberries or fruit of your choice in a medium bowl, pour over juice and set aside for five minutes. If using frozen raspberries, place over colander while defrosting to remove excess liquid. Divide granola between two glasses, top each with a layer of yoghurt and raspberries, and repeat, topping with raspberries to finish. Drizzle with honey before serving (optional). SERVES 2