Greek yogurt topped with berries, nuts, and a drizzle of honey; ready in 5 minutes.
MBy Mayra
Servings
2
2 cup Greek yogurt, plain whole-milk
6 piece strawberries
0.5 cup blueberries
0.5 cup raspberries
0.25 cup walnuts
2 tbsp almonds, sliced
2 tbsp honey
0.5 tsp vanilla extract
1 pinch ground cinnamon
1 pinch flaky sea salt
0.5 tsp lemon zest (optional)
Calories
629 kcal
Protein
26g
Carbs
80g
Fat
25g
Fiber
5g
Sugar
56g
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Prepare
1. Hull and quarter the strawberries, then roughly chop the walnuts. Gently rinse and pat dry the blueberries and raspberries.
6 piece strawberries,
0.5 cup blueberries,
0.5 cup raspberries,
0.2 cup walnuts
2. Whisk the Greek yogurt with the vanilla extract, ground cinnamon and flaky sea salt until smooth and creamy.
2 cup Greek yogurt, plain whole-milk,
0.5 tsp vanilla extract,
1 pinch ground cinnamon,
1 pinch flaky sea salt
Assemble
3. Divide the yogurt between two bowls, swirling the surface with the back of a spoon to create a shallow well.
4. Top with the strawberries, blueberries, raspberries, walnuts and sliced almonds.
6 piece strawberries,
0.5 cup blueberries,
0.5 cup raspberries,
0.2 cup walnuts,
2 tbsp almonds, sliced
5. Drizzle with the honey, sprinkle with the lemon zest if using, and serve immediately.
2 tbsp honey,
0.5 tsp lemon zest (optional)
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