- 120 g raspberries
- 2 T water
- 1 T agave syrup
- 2 cups Greek yoghurt
- Granola drizzled with agave or maple syrup
To make the raspberry compote, place the raspberries, water and agave (or maple) syrup in a pan over a medium heat and cook for 7 minutes until the fruit has broken up and reduced slightly.
Cool and loosely stir a third of the compote into the Greek yoghurt.
Place some granola drizzled with agave or maple syrup in the bottom of a glass, top with the yoghurt mixture and, finally, the raspberry compote.