Raspberry and yoghurt bowl with roasted espresso nuts
- Total time
- 35 minutes
- Calories
- 630
- Portions
- 2
Watch out if you have a sweet tooth! It’s time for our fruity raspberry yoghurt bowl with roasted espresso nuts. A touch of espresso power gives this fruity idea its special kick. Anybody who is looking for an extraordinarily delicious breakfast or dessert that owes its sweetness to only honey and fruit should definitely try out this quick recipe. You will love it!
Directions
1. Roughly chop the cashew nuts and toast them in a pan without any oil until they are golden brown. Add the espresso coffee powder, 2 tbsp of honey and 30 g of spelt flakes, and allow to caramelise. Leave the nuts to cool on a sheet of baking paper.
2. For the yoghurt, finely puree 200 g of raspberries with half a tbsp of honey and mix with 250 ml of soy yoghurt. Set to one side.
3. Boil the orange juice until it has approximately halved in quantity and then allow it to cool a little. Puree 2 bananas with the juice and then mix with the rest of the yoghurt and honey.
4. Arrange the two yoghurt mixtures in layers in two glasses and marble using a wooden skewer. For the garnish, cut the banana into slices. Spread the raspberries and sliced banana over the yoghurt and sprinkle the toasted espresso nuts on top. Decorate with red currants and mint leaves.
A breakfast dream comes true!
Your Dole Team
Ingredients
For the nuts:
50 g cashew nuts
1 tsp instant espresso coffee powder
2 tbsp honey
30 g spelt flakes
For the yoghurt:
200 g raspberries
1 tbsp honey
500 ml soy yoghurt
200 ml freshly squeezed orange juice
2 bananas
To garnish:
1 banana
150 g raspberries
A few red currants
A few mint leaves
Nutritional Facts
| 2 Serving Per Container | |
| Serving Size | 800 |
| Calories | 630 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (15 g) | 20% |
| Saturated Fat (3 g) | 12% |
| Sodium (55 mg) | 10% |
| Total Carbohydrate (96 g) | 30% |
| Dietary Fiber (18 g) | 60% |
| Total Sugars (77 g) | |
| Protein (22 g) | |
| Calcium | 17% |
| Iron | 48% |
| Potassium (1850 mg) | 93% |
| Vitamin C | 117% |