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Puffed rice with cocoa milk and raspberries

Crunchy, chocolatey and gluten-free.

  • 3 min
  • 1 serving
  • Vegetarian
  • International cuisine
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Puffed rice with cocoa milk and raspberries

Per serving

Calories
346 kcal
Protein
12.7 g
Carbohydrates
57.5 g
Fat
9.5 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Puffed rice30 g
  • Reduced-fat milk220 ml
  • Unsweetened cocoa powder5 g
  • Honey1 teaspoon
  • Raspberries80 g
  • Hazelnuts8 g

Contains: lactose, nuts,

In season: June – September

Method

  1. Put the cocoa and honey in a mug, mix them to a paste with a splash of milk until lump-free, then add the rest of the milk and whisk with a fork or milk frother.
  2. Gently rinse the raspberries and roughly chop the hazelnuts.
  3. Pour the puffed rice into a bowl, add the cocoa milk, raspberries and chopped hazelnuts and eat straight away, while it is still crisp.

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