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olivia@nfamilyclub.com

Coconut yoghurt with cranberry and raspberry coulis

Toasted English Muffins with Egg and Roast Tomato

Servings
4

Total
15 mins

Ingredients:

160g coconut yoghurt

30g raspberries

30g cranberries

½ orange juice

Directions:

Combine the raspberries, cranberries, and orange juice in a blender and blend until smooth.

Serve the yogurt with the freshly made fruit coulis.