Lemon-raspberry layered yoghurt
| Zutaten | Für 2 Gläser |
| 70 g | Honey |
| 1 tbsp | Lemon juice |
| 2 tbsp | brown sugar |
| 4 cups | "Der Große Bauer Lemon" |
| 100 g | ground almonds |
| 1 pinch | Salt |
| 1 tbsp | Honey |
| 100 g | oatmeal |
| 1 prize | Cinnamon |
| 70 g | Butter |
| 80 g | Coconut flakes |
| 400 g | Raspberries (fresh or frozen) |
Making
1. For the crumble, mix the ground almonds with the oat flakes and coconut flakes. Add honey, butter, brown sugar, 1 pinch of salt and 1 pinch of cinnamon and knead with your hands to form crumbles. Bake in the oven for about 15 minutes until golden brown and crispy. Remove and allow to cool.
2. Puree half of the raspberries with the lemon juice and honey.
3. Layer in 4 glasses, alternating between the "Der Große Bauer Zitrone" yogurt, the remaining raspberries and the coconut crumbles.
4. Decorate with mint if desired.
