Triplet in a jar (vegan). (Total spent 90p)
- 250 Alpro vanilla yogurt -75p
- 6 Halved apricots – 15p
- 2 tablespoon sour cherry jam
Just pour 250g of yogurt in a jar with a lid, layer on top the halved apricots without the syrup… Top it all up with two table spoons of sour cherry jam.
Place the lid back on and wait until lunch time. Don’t forget to place the jar in the fridge once you get to work.
If you’ve got seeds or crunch vegan biscuit, sprinkle them on the dessert to add some crunch.