Ingredients

Method

• 2 hibiscus tea bags
• 250 g raspberries
• 120 g blueberries
• 2 t honey
• 4 cups plain yoghurt
• 100 g pistachios, shelled

Method

Ingredients

Brew the tea bags in 1 cup boiling water. Allow to cool, then place 1⁄4 cup tea and half of the raspberries in a jug. Blend using a hand-blender until smooth and well combined.

Heat the blueberries, honey and remaining hibiscus tea in a small saucepan over a medium heat until the berries soften and burst.

Divide the yoghurt between individual serving dishes and pour over the raspberry-and-hibiscus tea. add the blueberries and scatter with the pistachios and remaining raspberries before serving.

Cook's note: This yoghurt is just as great for breakfast as it is for dessert. I love the way the blueberries burst into vibrant colour.

Discover more recipes featuring yoghurt here.