These little desserts are big on taste and mightily crunchy! And what better way for children to show off their creativity than by making funny faces?
- Preparation Time
- 10 min
- Cooking Time
- Cooling Time
- 5 min
- Skill Level
- Serving Size
- For the base:
- 50 g CHEERIOS® cereal whole
- 200 g low fat 2% Greek yoghurt
- For the lemon topping:
- 5 tbsp lemon curd
- Finely grated zest of a lemon
- 100 ml whipping cream lightly whipped
- 100 g Blueberries
- 40 g CHEERIOS® cereal whole (topping)
- Arrange four 7cm glass ramekins on a baking tray.
- Divide the 50g CHEERIOS® equally between the ramekins to form a base.
- To make the topping, put the greek yoghurt, lemon curd and lemon zest into a large bowl and mix until smooth.
- In a smaller bowl, whip the cream until it makes slightly floppy peaks.
- Fold the cream into the lemon mixture until smooth.
- Carefully spoon the mixture onto the CHEERIOS® and smooth off with a palette knife.
- Chill in the fridge for at least 30 minutes until firm.
- For the topping use CHEERIOS® and blueberry
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We've tried to answer as many of your questions as possible. You can search them all here:
Two things to remember: • Look for food labels where the word 'whole' appears in front of the name of the grain, like “whole wheat” or “wholemeal bread”. • For foods with more than one ingredient, make sure whole grain is listed towards the top of the ingredients list. The further up the list it is, the more whole grain has been used in the recipe. And look out for the percentage of whole grain. You should find this in the ingredients list too.
A ‘whole’ grain has more nutrients than a ‘refined’ grain, because all parts of the grain are retained – kernel, bran, endosperm and germ – along with their fibre, vitamins, minerals and phytonutrients. But most of the bran and germ are removed when producing refined grains. Whole grains therefore contain more nutrients than refined grains.
The general name for proteins found in cereal grains such as wheat. It holds the food together, like a ‘glue’, and gives dough its elasticity.
Keep it simple: make grains the base of your diet and choose whole grains over refined grains wherever possible. U.S Dietary Guidelines recommend eating 3 servings (48g) a day. So, whenever you look for breakfast cereals, bread, pasta, rice or flour to cook at home, look for the word “whole”, ideally among the first ingredients in the list.
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