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Course Breakfast, Snack
Servings 4 servings


  • 500 ml yogurt
  • 1 orange zested and juiced
  • ¼ tsp vanilla beans 1 vanilla bean
  • 1 tsp vanilla extract
  • cups frozen raspberries
  • 4 tbsp monk fruit sugar
  • 1 cup honey vanilla almond granola


  • In a small pot on medium heat add 1 cup of frozen raspberries, orange zest, and monk fruit sugar.
  • Let it come to a bubble and stir with a fork mashing the berries into a sauce. Turn of heat and add another cup of frozen raspberries. Stir the mixture until all the berries are coated with sauce.
  • In a bowl, add the yogurt, orange juice, vanilla, and vanilla bean. Stir well.
  • Put some of the raspberry sauce into each glass, top with the yogurt and sprinkle a layer of granola on top. Repeat. You can layer this anyway you like. Just end with the granola on top.
  • Add a few raspberries for garnish.


This can be prepared the night before, in which case don’t sprinkle the final layer of granola until you are ready to serve.
Why monk fruit? Here’s the thing, we should all be trying to reduce the amount of sugar in our diets. There are all sorts if sweeteners out there and sometimes they are good as a replacement for sugar in recipes and sometimes not. So when I make something that tastes just as good without using white sugar I stick with it. Doing this reduces the sugar in a recipe. The granola has organic cane sugar in it, the orange has it’s natural sugars, so I used monk fruit sugar to lower the sugar content of this dessert.
I make granola bars but rarely my own granola. Years ago, I bought the PC Organics Honey Almond Granola and it has been my favourite ever since. I always have it in my pantry. Use your favourite granola, whether it’s homemade or store bought.