Raspberry & Almond Yoghurt Pots

Serves: 4 Cooks in: 20 minutes Difficulty: easy

How to cook

  1. Crush about half the raspberries through a sieve, and throw away the seeds.
  2. Add the sieved raspberries to half the honey, mix well and add to the bottom of ramekins or dessert glasses.
  3. Mix the almonds and oats, and bake at 160 for 7 minutes.
  4. Stir the nutty mix, add a sprinkle of sea salt to taste, and bake for a further 7 minutes or until golden brown.
  5. Whisk the Greek yoghurt with the sifted icing sugar until smooth and creamy, and divide between the pots.
  6. Once the nutty mix has cooled, top the yoghurts and finish with the remaining raspberries.
  7. Allow to chill slightly before serving.

Please note - all Five-a-Dale recipes are designed to get children into the kitchen and cooking! Adult supervision is required for all recipes, however. Using a knife is recommended only for children over 5 years or over.


  • 250g authentic Greek yoghurt
  • 150g raspberries
  • 80ml honey
  • 50g flaked almonds
  • 50g icing sugar
  • 25g medium oatmeal
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