Bircher Muesli

recipe provided by Annerley "Bed & Breakfast" in Brisbane

(HEC staff stayed at this lovely hotel this year and we devoured this delicious muesli for breakfast during our stay)

1 cup instant rolled oats
1 cup low fat vanilla yoghurt
1 cup of your favourite fruit juice (e.g apple juice) (add an extra 1/2 cup juice for a thinner mixture)
1/2 cup extra light cream
1/4 cup shredded coconut
1/4 cup flaked almonds

Method:

Mix all ingredients together in a bowl and place in fridge overnight. Serve the next morning. This mixture keeps well for 3-4 days (if it lasts for that long).

Serve with stewed rhubarb (6 stalks of chopped rhubarb, 1/4 cup water and 1 cup sugar - bring to boil in a pot, stir to avoid sticking and cook for 10 minutes or until soft).

Last Updated: October 2004