Hot cross bun cob dips

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

Three hot cross bun cobs with dips

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.