Raspberry Vanilla Yogurt Bowl with Granola

Rinse the raspberries gently under cold water and spread them on paper towel to dry for a minute. Set aside about a third of the berries in a small bowl.

Tip: Dry berries keep the granola crisp; wet ones turn it soggy fast.

Add 1 tbsp of the honey to the berries in the small bowl and mash with a fork for about 30 seconds, until juicy and jammy with a few pieces still whole.

Tip: Stop while there is still some texture; a smooth purée disappears into the yogurt.

Stir the yogurt in its tub until smooth, then divide it between three bowls, about 215 g each, and spread it out with the back of a spoon to leave a shallow well.

Tip: The well gives the mashed raspberries somewhere to pool instead of sliding off.

Spoon the mashed raspberries into the wells and drag a spoon through each bowl once or twice so pink streaks run through the yogurt without mixing it in.

Tip: Two passes is plenty; more and the whole bowl turns pale pink.

Scatter about 40 g of granola over one side of each bowl and the whole raspberries over the other, drizzle with the remaining honey and serve right away while the granola is crunchy.

Tip: Packing it for later? Keep the granola in a separate container and add it just before eating.