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Ingredients
Porridge:
125 ml instant porridge, plain or vanilla
375 ml lukewarm milk
A pinch of salt
375 ml LANCEWOOD® Double Cream Vanilla Yoghurt or Double Cream Plain Yoghurt
Berries:
80 ml strawberries, chopped
80 ml strawberry jam
To assemble:
1 x 410 g canned peaches, drained
Extra LANCEWOOD® Double Cream Vanilla Yoghurt or Double Cream Mixed Berries Yoghurt
To serve:
Fresh coriander & yoghurt
Method
Porridge:
Mix the porridge and milk together and stir over low heat continuously to avoid lumps until thickened. Cool slightly. Add the yoghurt by whisking it in. Set aside.
Berries:
Mix strawberries and jam together.
To assemble:
Using short glasses, layer porridge mixture, strawberry mixture and peaches and finish off with a dollop of yoghurt.
HINTS & TIPS:
• Use any flavour instant porridge of your choice such as strawberry, chocolate or banana.
• Use bananas, stewed apples or pears instead of berries.
• Use any of the LANCEWOOD® Double Cream yoghurts.
• Mix strawberries with any other jam of your choice.
Somikazi’s inspiration for this recipe:
"This recipe reminds me of my late grandmother, who raised me until I was 10. When I was growing up, we had a lot of fruit in our garden, and my grandmother would always make sure I ate my porridge, followed by fruit. So, I decided to add a twist to my childhood breakfast and this delicious Breakfast Trifle is the end result."
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