Yogurt with Berries and Millet

Cook millet in boiling water for 10 minutes and let cool. Meanwhile, roast the pumpkin seeds in a coated pan without fat until they are nice and plump. Mix yogurt with millet, berries and lemon balm. Set aside a few berries and some lemon balm for decoration. Season with lemon juice and honey. Arrange on plates or in bowls and garnish with the remaining berries and lemon balm. Sprinkle the roasted pumpkin seeds on top.

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