To support breast cancer awareness and fundraising, here is a little inspiration for a Pink Ribbon Breakfast idea. This is quick, easy, and great as a breakfast, snack or dessert.

Ingredients:

• 400g can sliced peaches, in juice

• 1½ cups of raspberries – fresh or frozen (defrosted)

• 500g natural yoghurt

• Optional: top with extra fruit or nuts/seeds

How to make:

1. Drain the peaches, keeping 1-2 tbsp of the juice and blend together until smooth.  Set aside.

2. Clean the blender and then place the raspberries into it and blend them into to a puree.

3. Layer the yoghurt with the peach and raspberry purees in a tall glass dish or make swirls with the purees into the yoghurt. Add nuts/seeds/muesli on top or through the layers if you like!

I use my stick-blender to blend the peaches and raspberries - it is excellent!