PEANUT BUTTER & RASPBERRY
Consider this peanut and berry bowl a protein-filled upgrade of your favourite childhood treat. And this cheat’s version
of raspberry coulis means it couldn’t be easier to make
INGREDIENTS
50g raspberries, plus extra to garnish
• 2 tsp ground flaxseed • 1 tbsp water • 1 tbsp peanuts, roughly chopped • 200g
Arla Skyr Natural
yogurt • 1 heaped
tbsp peanut butter
• handful of berries of your choice, to serve
METHOD
1 | First, blitz the raspberries in a high-powered blender and decant into a small bowl; or roughly mash them in a small bowl using the back of a spoon. Add 1 tsp of the ground flaxseed, then the water, and mix together. Set the coulis aside.
2 | Next, toast the chopped peanuts until golden, either in a pan on the hob, or in the oven at 180°C for 8-10 mins.
3 | Heap the yogurt into your serving bowl and top with the raspberry coulis, peanut butter and berries. Serve sprinkled with the remaining flaxseed and toasted peanuts.