Yogurt with Strawberries, Nut and Seed Crumble and Rugani Beetroot Reduction


Developed by Simone Nel, Yellow Papaya

Serves 4  

Prep Time: 15 minutes 

Cooking Time: 30 minutes 



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.

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