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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
80 ml strawberries, chopped
80 ml strawberry jam
1 x 410 g canned peaches, drained
Extra LANCEWOOD® Double Cream Vanilla Yoghurt or Double Cream Mixed Berries Yoghurt
Fresh coriander & yoghurt
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.
Mix strawberries and jam together.
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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