- 1 cup home made yoghurt, see home made yoghurt recipe
- 2 tsp honey
- 1⁄4 tsp vanilla extract
- 1 cup frozen raspberry sorbet*
- 1 punnet fresh raspberries
- 1 biscotti or 2 gingersnap biscuits, crumbled
- *Delicious as breakfast without the sorbet.
- Prepare yoghurt. Whisk yoghurt, honey and vanilla in small bowl until smooth
- Spoon 2 tablespoons yoghurt mixture into each of four parfait glasses. Top with sorbet, raspberries, a dollop of extra yoghurt and biscuit crumbs.
Makes 4 servings