Frozen Yoghurt Breakfast Sundae

Frozen Yoghurt Breakfast Sundae served in glass dishes topped with raspberry coulis and granola
  • 4 servings
  • 5 minutes plus 8hrs to freeze to prepare
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Ingredients

  • 900g yoghurt
  • 200g sugar
  • 200g raspberries
  • 200g granola
  • 4tbsp raspberry coulis

Instructions

This is an absolute treat of a breakfast dish to celebrate the start of the Summer holidays, and would be perfect as a dessert too!

Method

  1. Place the yoghurt and sugar into a bowl, stir well to combine.
  2. Pour into a 2lb loaf tin and place in the freezer.
  3. Freeze for 1 hour then stir with a fork to break up the ice crystals. Repeat after 1 hour before freezing overnight.
  4. To serve, divide the raspberries between 4 sundae glasses. Top with the granola and a couple of scoops of frozen yoghurt. Spoon over a little raspberry coulis and enjoy!

Chefs Tip

Remove the tin from the freezer 10 minutes before scooping. Change the yoghurt in this recipe to your favourite flavour for a twist on this breakfast sundae.

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