Makes 2, prep 10 minutes, chill over night
INGREDIENTS
2 Weetabix
75 ml unsweetened almond milk
(or milk of your choice)
150 g thick Greek yoghurt
½ tsp vanilla extract
1 tsp clear honey or agave syrup
150g raspberries
150g blueberries
Chopped nuts to serve
METHOD
Crumble the Weetabix into a bowl and stir in the almond milk until well combined.
Divide the mixture into two sundae dishes, pressing it down to compact.
Chill in the fridge overnight.
To serve: combine the Greek yogurt, vanilla extract, and honey (or agave syrup).
Spoon the yogurt mixture evenly over the Weetabix.
Top with the raspberries and blueberries, drizzle
with honey or agave, and finish with chopped nuts.
Go tropical, use coconut milk in the base and top with passion fruit, diced kiwi, mango and toasted coconut flakes.
