Raspberry & Pistachio Yoghurt
High in protein and no added sugar!
Servings: 1 bariatric serve
Calories: 391kcal
Ingredients
For the raspberry coulis
- 200 g fresh or frozen raspberries
For the yoghurt
- 200 g Greek-style yoghurt
- 30 g pistachios or other nut of your choice
Instructions
- Heat the raspberries in a small saucepan over medium heat until they begin to break down. As they're cooking, stir them and smash them a little with the back of the spoon. Leave them to simmer and reduce for ~5 minutes until they begin to thicken slightly. Place in a container in the fridge so your coulis is ready to go in the morning.
- To assemble, place yoghurt, pistachios and a few spoons of coulis in a bowl. That's it!
Notes
- You can make this your own by adding some additional fresh berries or mixing up the nuts you use.
- You can prepare this in advance in pre-portioned pots and just grab and go in the morning!
- If you blitz and strain the coulis and omit the nuts, this is suitable for those in the puree and soft stages (you could add some banana for a little extra as well).
