Servings: 6 · Prep Time: 15 mins · Cooking Time: 60 mins
Total Time: 75 mins

Breakfast | Desserts

A no bake, triple layer breakfast pots. Using delicious, seasonal and low carb fruits. There is no excuse when it comes to saying that breakfast is boring following a low carb lifestyle. There are so many options that don't have to start with eggs. This is exactly that. Make in advance for the week ahead and enjoy whenever you want. A creamy dish combined with the tartness of the rhubarb and sweetness of the strawberries.


  • rhubarb, chopped (240 g)
  • strawberries, chopped (180g)
  • water (4tbsp)
  • greek yoghurt (200g)
  • ground flax (60g)
  • desiccated coconut (50g)
  • erythritol (powdered sweetener) (3tbsp)
  • vanilla essence or bean (1tsp)
  • butter (2tbsp)


Firstly you are going to create your compote.
In to a small pan over medium heat add your chopped rhubarb and strawberries with the water. Bring to a boil before reducing until the fruit has softened. You might need to add a little more water to stop it sticking. This should take approximately 8 minutes.
Once the fruit is soft, add in the powdered sweetener. Have a taste. If it is sweet enough for you then pour the mixture in to the bottom of glass serving jars / bowls. Spread evenly between 4-6 portions. Alternatively allow to cool in one large jar and enjoy whenever you like.
Now prepare your Greek yogurt. In to a separate bowl place the Greek yoghurt with 1 teaspoons vanilla. This can be essence or pod, just be mindful if you are using essence of any added sugars. Mix the vanilla in to the yoghurt and then spoon carefully on top of each portion of rhubarb. This should sit on top.
Now, in to your small pan, place the ground flax, desiccated coconut and cinnamon. Mix together and add 2 tbsp unsalted butter. Mix through until melted. You should have a biscuit crumb type consistency.
Spoon the mix on top of each portion.
Pop into the fridge until ready to serve.