Publications
Prep Time: 15
Servings: 4
Cooking Time: 20
Ingredients
- 4.00 - eggs, beaten
- 50.00ml - honey
- 250.00ml - thick Greek yoghurt
- 5.00ml - vanilla essence
- 15.00ml - cornflour
- 250.00g - mixed berries (thawed if frozen)
- 100.00g - almonds, toasted and chopped
- 50.00ml - icing sugar to sprinkle on top
Method
yoghurt
Oven temperature: 180°C
1. Preheat the oven. Beat the eggs, honey, yoghurt, vanilla essence and cornflour in a mixing bowl until smooth.
1. Preheat the oven. Beat the eggs, honey, yoghurt, vanilla essence and cornflour in a mixing bowl until smooth.
2. Divide the yoghurt mixture between 4 ovenproof bowls. Place the bowls in a bain-marie filled halfway with hot water and bake for 15-20 minutes or until the yoghurt has set.
3. Place the berries on top, followed by the almonds. Sift the icing sugar over and serve hot or cold for a late breakfast.
Tip: Replace the almonds and icing sugar with muesli and honey.
