1 1/2 cups (375 ml) fresh raspberries

3 tablespoons (45 ml) sugar

1 tablespoon (15 ml) lemon juice

1/2 cup (125 ml) granola (see recipe)

2 cups (500 ml) vanilla frozen yogurt

Place four sundae glasses in the freezer for 10 minutes.

Meanwhile, in a bowl, toss the raspberries with the sugar and lemon juice. Let stand for 10 minutes.

Place a scoop of frozen yogurt in each sundae glass. Layer with three quarters of the granola and raspberries. Add a scoop of frozen yogurt. Top with the remaining raspberries and granola. Serve as a dessert for brunch. Kids love it.

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