Greek Yogurt with Berries and Cinnamon
15min
0min
1
280
Chef's Note
For maximum weight loss benefits, use 2% Greek yogurt instead of full-fat to reduce calories while maintaining protein content. Ceylon cinnamon (true cinnamon) has been shown to help regulate blood sugar levels better than the more common Cassia variety. For meal prep, keep the berries and toppings separate from the yogurt until ready to eat to maintain optimal texture.
Tags
Ingredients
1 cup Greek yogurt (full-fat)
1/4 cup fresh strawberries
1/4 cup fresh blueberries
1/4 cup fresh blackberries
1 teaspoon raw honey
1/4 teaspoon Ceylon cinnamon
1/4 teaspoon vanilla extract
1/4 teaspoon lemon zest
1 tablespoon toasted almonds
1 teaspoon chia seeds
2 leaves fresh mint leaves
Instructions
- 1
Wash all berries thoroughly under cold water and pat dry with paper towels.
- 2
Hull and quarter the strawberries. Set aside 1-2 whole berries for garnish.
- 3
In a small, dry skillet, toast 1 tablespoon of sliced almonds over medium-low heat for 3-4 minutes until golden and fragrant, tossing occasionally. Remove from heat and let cool.
- 4
In a small bowl, whisk together 1 teaspoon of raw honey, 1/4 teaspoon of Ceylon cinnamon, and 1/4 teaspoon of vanilla extract until well combined.
- 5
Spoon 1 cup of Greek yogurt into a serving bowl and gently fold in the honey-cinnamon mixture, being careful not to overmix.
- 6
Arrange the prepared berries artfully on top of the yogurt.
- 7
Sprinkle 1 teaspoon of chia seeds and the toasted almonds over the berries.
- 8
Using a microplane, grate 1/4 teaspoon of fresh lemon zest over the top.
- 9
Tear or chiffonade 2 mint leaves and sprinkle over the dish as a final garnish.
- 10
Serve immediately, or chill for 10 minutes to allow flavors to meld.
Nutrition Information (per serving)
280
20g
25g
12g
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