Crisp Breakfast

Mix the apricot roaster with the cardamom and fill two glasses with 1/4 of the roaster each.

Pour over the cream yogurt mixed with vanilla sugar. Half of the mixture per glass.

Layer three tablespoons of crisp yogurt per glass, spread the sour cream mixed with cinnamon on top.

Top with the rest of the apricot roast and finish again with one tablespoon of crunchy muesli per glass.

Serve the breakfast.

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