FCD: Cinnamon Crusts with Frozen Raspberries & Honey Yoghurt

Serves 2 children

Crunchy, buttery cinnamon-sugar toast crusts served with creamy honey yoghurt and juicy raspberries. A super-simple way to turn leftover breakfast crusts into a completely new treat.

Ingredients

From the freezer

• Small handful frozen raspberries

• Crusts from 2–4 slices of bread (I cut the crusts off my daughter's toast before giving it to her during the week and freeze them, then serve them like this at the weekend!)

From the fridge

• 2–3 tbsp Greek-style yoghurt per child

From the pantry

• Small knob of butter, melted

• ½ tsp ground cinnamon

• 1–2 tsp caster sugar

• Small drizzle of honey

Method

1. Make the cinnamon crusts

Preheat the air fryer to 180°C. Cut any particularly long bread crusts in half to make little dunkable pieces.

Toss with the melted butter until lightly coated, then sprinkle over the cinnamon and caster sugar and toss again.

2. Air fry

Place the crusts in the air-fryer basket in a single layer. Air fry for around 4–6 minutes, giving them a shake halfway through, until golden and crisp.

Keep an eye on them towards the end - being small and sugary, they can go from golden to burnt surprisingly quickly!

3. Prepare the yoghurt

Divide the Greek-style yoghurt between two small bowls and drizzle each with a little honey.

4. Serve with the raspberries

Serve the warm cinnamon crusts alongside the frozen raspberries and honey yoghurt for dipping.