- frozen raspberries 200g
- Dorset Cereals’ granola 8tbsp
- cream cheese 250g
- dorset strained yoghurt 100g
- runny honey 2tbsp
- Mint leaves garnish
Divide the granola equally between four ramekins.
Using an electric mixer, whisk together the cream cheese, yoghurt and honey.
Spoon over the granola to create a lovely creamy layer, then cover each pot with cling film and refrigerate it until you’re ready to serve.
To serve: remove the cling film and add an even layer of fresh or defrosted berries to each pot. Garnish with a mint leaf and serve.
Alternative: also works well with fresh blueberries or strawberries.
Submitted by Cleo Thompson who runs Sunflowers Bed & Breakfast in Gillingham and loves using local produce in her guest breakfasts.