Crunchy-headed raspberry yoghurt


  • ¼ cup frozen raspberries

  • 1 tbsp icing sugar

  • 300g low-fat Greek yoghurt

  • ¼ cup oats (toasted in a dry saucepan over medium heat) *

  • 1 tsp cinnamon sugar



  1. Combine the raspberries and icing sugar in a small cup and microwave on medium power for 2 minutes, until softened. Stir into the yoghurt to form a marble pattern then spoon into ½ cup containers with watertight seals.
  2. Top with the oats, then sprinkle with cinnamon sugar. Seal the lid tightly.

Crunchy headed raspberry yoghurt

In the lunchbox

Pack in a chiller bag with an ice pack, and don't forget a spoon.

For busy mums and dads

You'll have this one ready to go in less time than it takes the kettle to boil in the morning, so why not whip it up while you're making a cup of tea?


'Fast' Ed Halmagyi
About the contributor

‘Fast' Ed Halmagyi is one of Australia's best-loved TV chefs and food authors. For the last seven years he has shared his unique take on achievable, time-conscious cookery with millions of viewers and readers through his television, newspaper, radio and publishing endeavours. Ed's motto is simple, "when you do less, the ingredients can do more!"

Ed is a busy chef – with appearances on television including ‘Fast Ed's Fast Food' on Better Homes and Gardens, as well as regular appearances on Sunrise and The Morning Show, Channel 7's popular daybreak programs. Ed's recipes can also be found in Cumberland newspapers, his own cook books Nove Cucina and Dinner in 10, and many magazine titles. Ed can also be heard on radio throughout Australia as the host of Better Homes and Gardens Radio, in Sydney as a regular guest on ABC local radio 702, and on the Gold Coast as the ABC's weekly chef presenting the ‘5 O'clock Panic'.


* NB this recipe has been amended to contain no nut-products .


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Crunchy headed yoghurt

Serves 2

Prep. time 2 mins

Cooking time 2 mins



  • Nut free
  • Egg free