Raspberry muesli with cornflakes and yoghurt

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
3 2
COOK TIME
10 mins
TOTAL TIME
10 mins

Ingredients

Servings: 1
  • 125 g Raspberries
  • 150 g Skimmed milk yoghurt
  • 15 g Cornflakes
  • 1/2 TEASPOON ground pistachio kernels

Directions

  1. 1

    Raspberries selected. Stir yoghurt until smooth. Pour into a deep plate, spread raspberries and cornflakes on top and sprinkle with pistachios.

Nutrition Facts

KCAL
190 kcal
CARBS
24 g
FATS
4 g
PROTEINS
10 g