Hot cross bun cob dips
Serve up these cute hot cross bun cob dips for a sweet brekkie or snack this Easter.

Serves
4
Prep
10m
Cooking
0m
Ingredients
- 4 Coles Raspberry & White Chocolate Hot Cross Buns
- 1 1/2 cups (420g) Gippsland Dairy Blueberry Twist Yoghurt
- 125g raspberries, torn
- 1/4 cup (75g) pomegranate seeds
- 1/4 cup (30g) granola
- 1 tbs chopped pistachios
Method
STEP 1
Use a small serrated knife to cut the centre from each bun, leaving a 1.5cm-thick shell. Reserve the bun centre.
STEP 2
Spoon the yoghurt into the buns.
STEP 3
Top with raspberries, pomegranate, granola and pistachio and serve with the bun centre for dipping.
5-min treat
For a sweet snack, split and toast hot cross buns, then sandwich with a scoop of ice cream – delicious!
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.