Berry Toffee Yoghurt

Serve this as a Sunday morning breakfast treat

Recipe from: 07 September 2015
Preparation time: 3h
Cooking time: 20 min


  • 1
    Greek-style yoghurt, drained
  • 80
    castor sugar
  • 80
  • 250
    mixed berries (eg. strawberries, blueberries,
  • cherries and blackberries)
  • 30
    mixed seeds (like sesame, linseed
  • and sunflower seeds)
  • small handful of mint leaves
Servings: Change Serving



Spoon the yoghurt into a fine mesh sieve. Cover the sieve and place over a bowl. Refrigerate for three hours. This will remove excess moisture and thicken the yoghurt.

Make the toffee syrup by melting the sugar and water in a frying pan over medium-low heat. Bring to the boil over high heat and cook until a golden caramel.

Meanwhile, combine berries in a shallow serving dish. Dollop yoghurt over berries.

Mix seeds through the caramel and drizzle over yoghurt and berries. Scatter mint leaves over and share – one bowl, two spoons! 

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Read more on: berries  |  breakfast  |  yoghurt

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