Berry yoghurt with millet

Name: Berry yoghurt with millet
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 30 g Millet (substitute for rice); 150 g cleaned, read out; 7-10 Tbsp Berries (; 7-10 Tbsp raspberries and blackberries); 1 tsp (4 g) Fructose; 150 g Whole milk yoghurt; 1-2 drops of vanilla aroma; 1-2 TEASPOONS Lemon juice; 1-2 stem(s) Mint

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

30 g Millet (substitute for rice)
150 g cleaned, read out
7-10 Tbsp Berries (
7-10 Tbsp raspberries and blackberries)
1 tsp (4 g) Fructose
150 g Whole milk yoghurt
1-2 drops of vanilla aroma
1-2 TEASPOONS Lemon juice
1-2 stem(s) Mint

Directions

1
Rinse the millet briefly with cold water. Pour into approx. 1/8 l boiling water, cover and allow to swell at low heat for approx. 30 minutes. Let it cool down, loosening more often with a fork
2
Chop the strawberries finely. Mix with remaining berries and 1/2 tsp. fructose. Mix yoghurt, flavour, lemon juice and 1/2 teaspoon fruit sugar. Wash and pluck the mint and chop finely. Arrange everything in a glass or cereal bowl