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
- 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.
- In a frying pan, toast the seeds and nuts until golden brown, being careful not to burn. Cool completely.
- To assemble divide and layer the yoghurt, nut mixture and beetroot reduction in layers. Serve immediately.