Sweet Semolina Casserole with Raspberries

Take the raspberries out of the freezer and let defrost. Grease a baking dish with the oil. Preheat the oven to 350 °F.

• 1 cup Raspberries, frozen
• 1 tsp Canola oil

Separate the eggs and beat the egg white until stiff. Set the egg yolk aside.

• 2 Eggs (~ 3.9 oz)

Bring the milk, honey and vanilla to a boil on medium heat. Add the semolina, whisk until creamy, turn off the heat.

• 1 ⁠¼ cups Low fat milk
• 1 Tbsp Honey
• Vanilla extract
• 1⁄3 cup Whole wheat semolina

Add the egg yolk and yogurt to the pot, mix well, fold in half of the beaten egg white and transfer to a baking dish.

• 2⁄3 cup Low fat greek yogurt

Add the raspberries into the baking dish, cover with the remaining egg white, top with the almonds and honey and bake for 20-25 minutes until the egg white starts to brown.

• 1 ⁠½ Tbsp Almonds, sliced
• 2 tsp Honey

Enjoy your meal!