Instructions:
Make the coffee layer: In a small bowl, combine the instant coffee powder, sweetener, and hot water. Stir until the coffee and sweetener dissolve. Let the mixture cool completely.
Assemble the pots: Divide the yogurt evenly between four glasses or small bowls. Layer the sliced bananas and blueberries on top of the yogurt.
Gently fold in the coffee mixture: Pour the cooled coffee mixture over the yogurt, bananas, and blueberries in each glass.
Chill and serve: Refrigerate the breakfast pots for at least 30 minutes, or until cold and set. Garnish with a sprinkle of extra instant coffee powder before serving, if desired.
Tips:
- For a thicker coffee layer, use less hot water when dissolving the instant coffee.
- Substitute your favorite fruits for the blueberries, such as strawberries, raspberries, or chopped nuts.
- If you don’t have espresso powder, regular instant coffee will work as well.
- To make this recipe vegan, use vegan yogurt and a dairy-free milk alternative.