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Hot cross bun cob dips

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  • High in protein
  • High in dietary fibre
  • Vegetarian
  • Seafood free
  • Shellfish free

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

  • Serves4
  • Prep time10 minutes
Three hot cross bun cobs with dips


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Use a small serrated knife to cut the centre from each bun, leaving a 1.5cm-thick shell. Reserve the bun centre.
  2. Step 2

    Spoon the yoghurt into the buns.
  3. 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!

Nutrition Information

Per Serve

Energy: 1951kJ/467 Cals (22%)

Protein: 13g (26%)

Fat: 14g (20%)

Sat fat: 6g (25%)

Carb: 68g (22%)

Sugar: 44g (49%)

Fibre: 6g (20%)

Sodium: 255mg (13%)