Fresh Berries and Walnuts Yogurt Bowl
10min
0min
1
260
Free account. Otto builds a week around this recipe, with the shopping list done.
Chef's Note
To bring out a deeper, earthier flavor in the walnuts, you can lightly dry-toast them in a skillet over medium heat for 2 to 3 minutes before chopping. Just make sure they cool completely before adding them to the yogurt so it stays chilled.
Tags
Ingredients
160 g plain nonfat Greek yogurt
12 g raw walnuts
100 g raw blueberries
70 g raw strawberries
3 g honey
Instructions
- 1
Place 160 g of plain nonfat Greek yogurt into a serving bowl and smooth the surface with a spoon.
- 2
Wash 100 g of raw blueberries and 70 g of raw strawberries thoroughly under cool running water, then pat them dry with a clean paper towel.
- 3
Slice the green leafy tops off the 70 g of raw strawberries, then cut them into bite-sized quarters.
- 4
Roughly chop 12 g of raw walnuts on a clean cutting board using a chef's knife.
- 5
Arrange the sliced strawberries, blueberries, and chopped walnuts in neat rows or sections on top of the Greek yogurt.
- 6
Drizzle 3 g of honey evenly over the berries and walnuts, and serve immediately.
Nutrition Information (per serving)
260
19g
29g
8g
Reviews (0)
No reviews yet
Be the first to review this recipe!