Cheesecake yoghurt parfaits

Yoghurt parfaits Easy Food
Serves 4
400g light vanilla Greek yoghurt
4 tbsp light cream cheese
300g mixed berries

For the granola:
100g pure oats
50g flaked almonds
1pinch of cinnamon
1pinch of salt
60ml honey
2 tbsp vegetable oil
½ tbsp vanilla extract
  1. Preheat the oven to 150˚C/130˚C fan/gas mark 2 and line a baking tray with parchment paper.
  2. Toss the oats, almonds, cinnamon and salt in a large bowl.
  3. Whisk the honey, oil and vanilla in a small bowl. Pour over the oats and stir to coat. Spread onto the tray and bake for 45 minutes, stirring every 15 minutes.
  4. Leave the granola to cool completely, then press half of the mixture into the bottom of four serving glasses.
  5. Beat the yoghurt with the cream cheese until thickened. Layer half of this into the glasses.
  6. Top with half of the berries. Repeat the layers to fill the glasses. Serve chilled.

Per serving: 458kcals, 19.4g fat (4.1g saturated), 53.7g carbohydrates, 29.6g sugars, 17.9g protein, 6.1g fibre, 0.162g sodium