Apricot Jam Breakfast Labneh with Roasted Granola & Fruit

INGREDIENTS

  • 500g Natural yoghurt
  • ¼ cup Apricot Jam
  • ½ cup Maggie’s Roasted Granola
  • 4 tbspn Apricot Jam
  • 1 cup Seasonal Fresh Fruit
Print Recipe

Tip: You will need to start prepping the labneh the night before.

Place the yoghurt and jam into a large bowl and mix together well.

Line a medium size sifter or strainer with the muslin cloth and place it over a bowl.

Pour the yoghurt mixture into the muslin lined strainer, then bring all the edges up together and tie with string.  Place in the fridge overnight.

The following day, remove the yoghurt mixture from the muslin cloth and evenly divide into 4 serving bowls or plates. Sprinkle over the granola, top each serve with 1 tablespoon of extra Apricot Jam and serve with seasonal fresh fruit.