RASPBERRY AND HAZELNUT CRUNCH
125g wholemeal breadcrumbs
75g muscovado sugar
50g hazelnuts, chopped and roasted
Melt margarine or butter in a frying pan.
Add the breadcrumbs and cook until golden.
Cool, then stir in sugar and hazelnuts.
Set aside 4 raspberries.
Divide half remainder between individual glass dishes.
Cover with half the crumbs.
Repeat the layers.
Top with the raspberries and serve chilled with yoghurt or ice-cream.