Greek Yogurt with Berries and Almonds

Thick Greek yogurt, fresh berries, toasted almonds and a thread of honey. A breakfast bowl with a little crunch.

INGREDIENTS | Makes 1 serving
250 g Greek yogurt, 0%
60 g Blueberries
50 g Raspberries
15 g Almonds (Weigh these. Fifteen grams is about a dozen; a loose handful is closer to forty and adds 145 kcal.)
8 g Honey
Weigh the almonds and honey.

METHOD
1. Toast the 15 g of almonds in a dry pan for two minutes until they smell nutty, then chop them roughly.
2. Spoon the 250 g of Greek yogurt into a bowl and spread it into a thick, soft swirl.
3. Scatter the blueberries and raspberries over the yogurt. Finish with the chopped toasted almonds and 8 g of honey.

Contains milk and tree nuts.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/greek-yogurt-berries-almonds

AI-generated images illustrating the recipe.

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