No-bake Morello Cherry Hazelnut Yoghurt Pots

Ingredients

• 4 tbsp Hazelnut Spread La Superiore
  

• 1 jar Morello Cherries in Syrup Hofgut 340g
  

• 2 tbsp Pine Thyme Honey Meligyris
  

• 600 g thick Greek yoghurt

• 120 g crunchy granola

• Finely grated lemon zest, to finish

Method

1. Strain the cherries over a bowl to collect the light syrup. Taste. If you want it less sweet, stir in 1 tsp cold water or 1 tsp lemon juice.

2. Add about 1 tsp of the reserved syrup to each glass or skip this if you prefer it less sweet.

3. Spoon in 150 g yoghurt per glass. Swirl 1 tbsp hazelnut spread into each (loosen the spread with ½ tsp syrup if it is too thick).

4. Top with 6 to 8 cherries per glass and granola.

5. Finish with lemon zest. Add a tiny drizzle of honey. Serve chilled.