Steps

Step 1

In a small bowl, mix the Greek yogurt with the vanilla extract and honey (if using). Stir until smooth and creamy.

Step 2

Take a clear glass or jar. Start by placing a layer of crumbled Shortbread at the bottom to create a “cheesecake” style base.

Step 3

Add a layer of the vanilla yogurt mixture, followed by a layer of fresh raspberries. Use a spoon to press the berries against the glass slightly so they release their juices.

Step 4

Repeat the layers if your glass is tall enough. Finish with a final dollop of yogurt.

Step 5

Top with the chopped Pistachios and a final piece of shortbread for crunch. Serve immediately for a crunchy texture, or leave in the fridge for 2 hours for a softer, cake-like consistency.

Steps

Step 1

Rim the Glass Dip the rim of a martini or coupe glass into the caramel sauce. Crush a small corner of your shortbread biscuit and dip the sticky rim into the crumbs for a crunchy edge.

Step 2

Shake Fill a cocktail shaker with ice. Add the vanilla vodka, Irish cream, butterscotch schnapps, and heavy cream. Shake vigorously for 15–20 seconds until the shaker feels ice-cold.

Step 3

Strain Strain the mixture into your prepared glass. The shaking should create a nice frothy layer on top.

Step 4

The Decor Carefully balance the whole Shortbread Biscuit across the rim of the glass. Alternatively, if the foam is thick enough, gently float a smaller piece of shortbread directly on top of the foam.

Step 5

Finish Dust lightly with grated chocolate or cocoa powder to complete the “Millionaire’s” look. Serve immediately.

Steps

Step 1

Preheat your oven to 180°C (160°C Fan / 350°F / Gas Mark 4). Lightly grease an 8×8 inch (20cm) baking dish with a little butter or oil.

Step 2

In a large bowl, combine the apple chunks, mixed berries, maple syrup, lemon juice, and cinnamon. Toss gently until the fruit is well coated in the spiced liquid. Pour the mixture into your prepared baking dish.

Step 3

In a separate bowl, break the MushBoom Mycoprotein Shortbread into small, rough chunks. Add the rolled oats, ground almonds, and melted butter. Rub the mixture together with your fingertips until it resembles a coarse, golden crumble.

Step 4

Scatter the protein crumble topping generously over the fruit mixture. Bake for 25–30 minutes until the fruit juices are bubbling and the topping is golden brown.

Step 5

Let the crumble cool for 5-10 minutes. Serve warm with a generous scoop of High-Protein Ice Cream on top. Your high protein breakfast is ready.