Defrost the raspberries at least 1 hour before.
Put a portion of raspberries in the cup.
Add 3 tablespoons of granola.
Add the natural yoghurt on top.
As decoration, add a teaspoon of granola on top and 1 or 2 raspberries.
LIGHT PANNA COTTA WITH BERRY SAUCE
VEGAN ALMOND AND PHYSALIS COOKIES
SUGAR-FREE COCONUT, STRAWBERRY AND CHOCOLATE BAR
Cheesecake and raspberry cookies
Black forest trifle
CHEESE AND ROUGH BINDWEED FRUIT KUCHEN
STRAWBERRY AND MANGO MOUSSE
COCONUT AND BLUEBERRY FROZEN POPSICLES
Marbled pavlova with chocolate
Blueberry Cake with Brie Cheese