Defrost the raspberries at least 1 hour before.
Put a portion of raspberries in the cup.
Add 3 tablespoons of granola.
Add the natural yoghurt on top.
As decoration, add a teaspoon of granola on top and 1 or 2 raspberries.
Sugar-free Peanut and Blueberry Cookies
Mint sponge cake with pistachio and strawberry Chantilly cream
Rough bindweed fruit jam
SUGAR-FREE / GLUTEN-FREE SOUTHERN CHILEAN BLUEBERRY AND STRAWBERRY KUCHEN
Raw vegan carrot and strawberry cake in cups
CHOCOLATE CAKE
SUGAR-FREE OATMEAL AND BLUEBERRY ENERGY BALLS
VEGAN RASPBERRY & PEACH TRIFLE
Raspberry yoghurt ice cream
QUICK BLUEBERRY DESSERT
