Layered coconut yogurt, raspberries and seeds.

• Coconut yogurt — ½ cup
• Raspberries — ¾ oz (~15)
• Pumpkin seeds — 1 Tbsp
• Cinnamon (pinch)

1. Layer yogurt, berries, then the rest of the yogurt in a glass.
2. Top with pumpkin seeds and cinnamon.

Layering in a clear glass is the point of this one — the visual structure makes a 4-min recipe feel like breakfast at a cafe.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

No-cook assembly; portions per Monash University low-FODMAP serving sizes.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.