This early morning breakfast will fill you up, tantalize your taste bud, and put you on the right track to enjoy your Sunday!
Time to get me some extra vitamins! It’s ridiculously easy to make your own fruit yogurt, and this raspberry yogurt is no exception.
Now, I know some of you are thinking: Opening a pack of fruit yogurt is still easier than making your own! And you might be right. Making the fruit purée costs about 1 minute, not to mention the 30 seconds it takes to mix it with the actual yogurt. So that’s 1.5 minute of time you could possibly save. But at least now you know all you’re eating is 100% fruit and 100% yogurt. Nothing else. And frankly, if you don’t have 1.5 minutes to spare, I’m not sure what you’re doing on a cooking blog ;-)
A little word of warning: if you’re used to sweetened fruit yogurts, you could find this raspberry yogurt not sweet enough. I don’t use sugar in mine, but feel free to add some if you think you need it.
Tip: I’ve found that I don’t need to use sugar if I eat full fat yogurt (and it keeps me fuller for much longer!), it’s the skimmed or semi-skimmed dairy variants that make me grab the sugar pot.
- 75 gr (1/3 cup) raspberries (frozen or fresh)
- 6 tbsp greek yogurt
- Blend the raspberries until you have a smooth puree
- Divide the yogurt over two glasses and add the raspberry puree
- Optional: Top with extra berries and/or sugar