Jam jar swirly

Jam jar swirly

By
From
The Family Kitchen
Photographer
Lara Holmes

In fear of sounding like a family always rushing at breakfast time (that’s because we always are), we have these in the fridge ready to go. They are sometimes enjoyed at the bus stop or on the school bus, but preferably in the kitchen so you get your jars back!

Ingredients

Quantity Ingredient
500ml thick greek yoghurt
50ml clear squeezy honey
50ml each of mango puree, blackberry puree and strawberry puree
50g Homemade granola jars

Method

  1. Take 4 very clean jam jars with tight-fitting lids.
  2. Pour the yoghurt into a piping bag and snip off a small corner of the bag to give a hole just large enough to pipe the yoghurt through.
  3. Pipe the yoghurt in the bottom of the jar to a depth of 2cm, trying to keep it as level as possible, then squeeze over just enough of the honey to cover the yoghurt. Cover the honey with another 2cm layer of yoghurt, follow with a layer of honey, repeating this process until you get close to the top of the jar. The last layer should be yoghurt, leaving a 2cm gap at the top.
  4. Repeat this process in the remaining jars using the mango purée, then blackberry, then strawberry, separating each fruit layer with another layer of yoghurt.
  5. Top with granola, screw the lid on top and you’re ready to go.
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