Dessert with expanded wheat
2 glasses of Lestello expanded wheat
1 glass of raspberries
1 spoon of caster sugar
300 g of natural yogurt
Raspberries and spearmint for decoration
Crush the raspberries with a fork and mix them with caster sugar. Put half the grains on the bottoms of the cups. Place a spoonful of the mixture over the grains. Cover the raspberries with yogurt. Place another raspberry layer over the yogurt. Sprinkle the rest of the grains on top. Decorate with raspberries and serve right away.