Yogurt with Strawberries, Nut and Seed Crumble

Developed by Simone Nel, Yellow Papaya






















Prep 15 mins
Cook 30 mins
Ready-in 45 mins


2 cups double cream yoghurt
100 g seed mix
100 g mixed nuts, roughly chopped
200 g strawberries, stems removed and sliced
200 ml Rugani Beetroot and Zobo juice
50 ml honey or maple syrup


  1. In a saucepan heat the beetroot zobo juice and honey or maple syrup. Reduce on a low heat for approximately 30 minutes until 1/3rd of the original mixture or until the consistency of honey. Cool completely.
  2. In a frying pan, toast the seeds and nuts until golden brown, being careful not to burn. Cool completely.
  3. To assemble divide and layer the yoghurt, nut mixture and beetroot reduction in layers. Serve immediately.

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