Glenilen Farm liked
End your wknd on ! Make pots of Chia Seeds w/ Yogurt tonight! Your Monday morning will thank u. https://www.theworktop.com/breakfast-brunch-recipes/chia-seeds-in-yogurt/ …
- glenilenfarmTina from The Worktop created this simple chia seed pudding recipe using Glenilen Farm raspberry yoghurt.
Simply mix 1/2 cup of yoghurt, 1/2 cup of milk, 2 tbsp of chia seeds and leave in the fridge over night.
In the morning top with granola, raspberries and extra yoghurt for a delicious breakfast!
For a quick grab and go breakfast allow to set in Glenilen Farm 160g glass jars, pop the lid back on and it’s ready to go!
#breakfastinspo #glenilenfarm #theworktop #healthybreakfast #grabandgo #quickandeasy #regram
- yasminpoyserSophiepoyser lovely giveaway x
This is our favourite recipe and we made it on the farm for years, it’s simple to make and a healthy dessert option that always goes down well.
- Raspberry Mousse
- Serves 4
- 75 g cream
- 50 g sugar
- 260 g natural yoghurt
- 7g powdered gelatine & 40 mls water
- 90g raspberries , fresh or frozen and broken in small pieces
- Sprinkle the gelatine onto the water and quickly stir vigorously so there are no lumps and put it in microwave on defrost setting until just melted and clear, dont allow to boil.
- Whip the cream , add sugar and yoghurt and whip again.
- Mix in broken raspberries well.
- While still mixing add in the gelatine, dispersing thoroughly.
- You can substitute some of the yoghurt with more cream if you wish to make it more indulgent.
Notes *Gelatine strength can vary so we advise that one does a practice run first and increase/decrease accordingly.
- 2 lemon grass stalks, finely chopped
- 225g sugar
- Juice and zest of 1 lime
- 300g blackberries
- 300g raspberries
- 300g strawberries, halved and quartered
- Organic natural yoghurt
Put the lemongrass into a saucepan with the sugar and 1/2 litre of water, stir until the sugar dissolves, then bring to the boil. Reduce the heat and simmer for 2 minutes. Cool, cover and chill overnight for the flavours to infuse. Strain the syrup and add the lime juice and half the lime zest.
Divide the fruit between 4 bowls, pour over some syrup and scatter the remaining lime zest. Any leftover syrup will hold in the fridge for up to three weeks. Serve with a bowl of natural yoghurt.