Blueberry Protein Yogurt Pot
15min
0min
6
1573
Chef's Note
When mixing protein powder into yogurt, add it gradually to prevent clumping. If the mixture feels too thick, you can add a tablespoon of water to reach your desired consistency without significantly altering the macros.
Tags
Ingredients
880 grams Non-fat Greek Yogurt
44 grams Vanilla Whey Protein Powder
300 grams Raw Blueberries
68 grams Raw Walnut Halves
58 grams Raw Honey
15 grams Raw Chia Seeds
Instructions
- 1
Place 300g raw blueberries in a colander and rinse thoroughly under cold running water, removing any stems, then pat dry with a paper towel.
- 2
Place 68g raw walnut halves on a cutting board and use a chef's knife to roughly chop them into bite-sized pieces.
- 3
In a large mixing bowl, add 880g non-fat Greek yogurt.
- 4
Slowly sprinkle 44g vanilla whey protein powder over the yogurt and use a whisk or large spoon to stir until the powder is fully incorporated and the mixture is smooth.
- 5
Add 58g raw honey and 15g raw chia seeds to the yogurt mixture and stir well to distribute the sweetness and seeds evenly.
- 6
Gently fold 300g washed blueberries into the yogurt mixture using a spatula, being careful not to crush the berries.
- 7
Divide the yogurt mixture evenly among 6 small glass jars or airtight containers (approximately 215g per serving).
- 8
Top each container with the chopped 68g walnuts, sealing the lids tightly.
- 9
Store in the refrigerator for at least 30 minutes before serving to allow the chia seeds to hydrate and the flavors to meld.
Nutrition Information (per serving)
1573
138g
138g
52g
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