Lemon Myrtle Yoghurt & Muesli

At a Glance

Cooking Time: 3 Mins

Serves: 1

Difficulty: 5

  • cold
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About this recipe

Most dieticians say that breakfast is the most important meal of the day because it kicks starts your metabolism. Health experts also believe that skipping the first meal of the day increases your chances of becoming obese, developing diabetes or even having a heart attack.

One of my favourite breakfast items is Lemon Myrtle Yoghurt & Muesli cup with riberries. I try and find either a granola or muesli with grains, nuts and fruits. My recipe takes just 2 minutes to put together and provides a wonderful and delicious start to the day. You can serve it like I have in the glass or in a bowl if you’re in a rush. This is a really easy recipe and is a great dish for brunch or just a snack.

Ingredients

150g low fat yoghurt
30g (2 tablespoons) honey
pinch of lemon myrtle
5g (1 teaspoon) riberry confit
30g (2 tablespoons) toasted muesli

Cooking instruction

In a small bowl mix the low fat yoghurt with the lemon myrtle and honey. This can be prepared in advance and kept in the refrigerator to have each morning.

Then to make up the individual cups, spoon in the riberry confit and juices into the bottom of your glass. Then pour in the yoghurt on top of the riberry confit. Top with muesli or cereal and serve. You could also top the yoghurt with honey roasted macadamia nuts for something different.

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Featured Ingredient

Lemon Myrtle can best be described as a fragrant, sweet lemon, lime and lemongrass flavoured herb which can be used in recipes where every a lemon or citrus flavour is required. Lemon Myrtle is versatile enough that it works well in both savoury and sweet dishes.

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Review

Berri Juices have released a new juice range infused with the native flavours of Australia

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Cooking Tip

As lemon myrtle is high in essential oils, any expsoure to high heat will release all the flavour and become tasteless. Try to use lemon myrtle towards the end of the cooking cycle and incorproate into hot sauces when warm.

My Books

The Australian Menu Planning Guide provides 48 pages of dishes and concepts for restaurants, hotels, conference, function and venue caterers who are interested in discovering ways to integrate Australian native ingredients into their menus.

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