Vanilla Greek Yogurt Bowl with Toasted Almonds and Fresh Berry Compote

Begin by preparing the fresh fruit: wash 40g blueberries and 40g raspberries under cold water and pat dry with a paper towel.

Zest the 0.5 lemon to obtain approximately 0.5 tsp of zest, then squeeze the juice into a small bowl to yield 1 tsp of fresh lemon juice.

Place 20g raw sliced almonds in a small dry skillet over medium heat. Shake the pan frequently for 3-5 minutes until the almonds are golden brown and fragrant. Immediately transfer them to a small plate to stop the cooking process.

In a small saucepan, combine the washed 40g blueberries, 40g raspberries, 1 tsp honey, 1 tsp lemon juice, and 1 tbsp of water.

Place the saucepan over medium-low heat and simmer for 8-10 minutes. Use the back of a spoon to gently press some of the berries against the side of the pan to release their juices. The mixture should thicken into a syrupy compote consistency.

Remove the compote from the heat and stir in 1 tsp chia seeds. Let the mixture rest for 5 minutes; the chia seeds will absorb excess moisture and create a jam-like texture.

While the compote cools slightly, place 230g plain non-fat Greek yogurt in a serving bowl. Add 0.5 tsp vanilla extract and the 0.5 tsp lemon zest.

Whisk the yogurt vigorously with a spoon for 30 seconds until it is light, airy, and the vanilla and zest are evenly distributed.

Spoon the warm berry compote over the center of the yogurt bowl.

Finish the dish by sprinkling the 20g toasted almonds over the top for crunch and flavor contrast.