Yogurt with Berries and Millet

For the yogurt with berries, soak the millet the day before. Then cook in the Kelomat for 10-15 minutes, let cool.

Roast the pine nuts briefly in a coated frying pan without fat. Mix the yogurt with the millet, 3/4 of the berries, and the lemon balm, season with the juice of one lemon and honey.

Serve on plates, garnish with the remaining berries and lemon balm. Sprinkle the pine nuts over the yogurt with berries.

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