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Raspberry & pistachio yoghurt
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Raspberry & Pistachio Yoghurt

High in protein and no added sugar!
Cook Time10 minutes
Total Time5 minutes
Course: Breakfast
Keyword: Vegetarian
Servings: 1 bariatric serve
Calories: 391kcal

Ingredients

For the raspberry coulis

  • 200 g fresh or frozen raspberries

For the yoghurt

  • 200 g Greek-style yoghurt
  • 30 g pistachios or other nut of your choice

Instructions

  • Heat the raspberries in a small saucepan over medium heat until they begin to break down. As they're cooking, stir them and smash them a little with the back of the spoon. Leave them to simmer and reduce for ~5 minutes until they begin to thicken slightly. Place in a container in the fridge so your coulis is ready to go in the morning.
  • To assemble, place yoghurt, pistachios and a few spoons of coulis in a bowl. That's it!

Notes

  • You can make this your own by adding some additional fresh berries or mixing up the nuts you use.
  • You can prepare this in advance in pre-portioned pots and just grab and go in the morning!
  • If you blitz and strain the coulis and omit the nuts, this is suitable for those in the puree and soft stages (you could add some banana for a little extra as well).

Nutrition

Calories: 391kcal | Carbohydrates: 39g | Protein: 29g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 74mg | Potassium: 892mg | Fiber: 16g | Sugar: 18g | Vitamin A: 191IU | Vitamin C: 54mg | Calcium: 302mg | Iron: 3mg