Seeded Granola Yogurt Cups

Ingredients

• 1 (33 g) large egg white
• 1 tbsp (9 g) sunflower seeds
• 1 1/2 tbsp (9 g) sliced almonds
• 1 tbsp (4 g) unsweetened coconut flakes
• 1 tbsp (11 g) chia seeds
• 1 1/2 tsp (7.5 ml) olive oil
• 2 tsp (8 g) granulated 1:1 sweetener
• 1 tsp (3 g) ground cinnamon
• a pinch of fine sea salt
• 1/2 cup (122 g) plain Greek yogurt, 0%
• 1/3 cup (75 g) low-fat cottage cheese, 1%
• 1/3 cup (41 g) raspberries

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Method

1. Heat the oven to 300°F (150°C) and line a baking sheet with parchment.
2. Beat the egg white to a loose foam and toss it through the sunflower seeds, almonds, coconut, chia, oil, sweetener, cinnamon and salt. The white is the binder that makes clusters.
3. Press it flat on the sheet and bake for 20 to 22 minutes, until golden. Do not stir it. Cool completely on the sheet, then break it up.
4. Whip the yogurt with the cottage cheese, spoon into a glass with the raspberries and add the granola just before eating.