|4||eggs — beaten|
|250 ml||yoghurt — Greek, double thick|
|5 ml||vanilla — essence|
|250 g||mixed berries|
|100 g||almonds — toasted and chopped|
|icing sugar — to sprinkle|
Preheat the oven to 180°C
Beat the eggs, honey, yoghurt, vanilla essence and cornflour in a mixing bowl until smooth.
Divide the yoghurt mixture between four ovenproof bowls. Place the bowls in a bain-marie filled halfway with hot water and bake for 15 to 20 minutes or until the yoghurt has set.
Place the berries on top, followed by the almonds. Sift the icing sugar over and serve hot or cold for a late breakfast.
Replace the almonds and icing sugar with muesli and honey.
Words and image: Home magazine