Berry Crumble Yogurt

An easy and delicious dessert. Use low fat yogurt for a lighter version.

Serve as part of a BBQ buffet together with:
Buckwheat Corn Fritters with Sweet and Spicy Chilli Sauce, Nutty Guacamole Pie, Cognac BBQ Marinade, Spicy Plum Chutney and Marinated Tofu.

50 g butter
300 ml gluten free oats
150 ml Demerara sugar (or about 50 ml honey)
1 tsp lime peel, grated

1000 ml mix of blueberries and raspberries
1 ripe mango, diced
2 passion fruits, seeds and juice
100 ml Greek yogurt
2 tsp limejuice
200 ml of unsalted nuts (pistachios, cashews, pecans…)

  1. Oven at 200 C
  2. Melt the butter, combine with oats and sugar.
  3. Spread on greased baking parchment and bake in oven for 10 minutes. Stir from time to time to avoid burning.
  4. Let cool. Add the grated lime.
  5. Combine the lime juice and yogurt.
  6. Place the fruit and berries in a glass, layer with yogurt, nuts and then yogurt again. On top, sprinkle the crumble. Or, using a large plate, layer the same way and top with the crumble.

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