BMC’s Yawkey building doors are now closed as an entrance as part of our ongoing efforts to enhance our campus and provide you with the best clinical care.

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Vanilla Yogurt with Raspberries

Other

Contributed by: Catherine Fanning MS, RD

Yogurt bowl

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A creamy and sweet breakfast that has a little more heft than plain yogurt. It could be topped with nuts or granola, or try topping pancakes with a dollop. 

Serves:
1 servings
Total Time:
5 minutes
Prep Time:
5 minutes
Cook Time:
0 minutes

Ingredients


Yogurt - ⅔ cup (150 grams) Fage Total 5% Plain Greek Yogurt Sour_cream - 3 Tablespoons (45 grams) sour cream (Daisy, full fat) Heavy_cream - 1 Tablespoon (15 grams) 36% heavy cream Raspberries - 2 whole (10 grams) raspberries, fresh or frozen Stevia - 2 drops Stevia Sweet Leaf drops, french vanilla

Instructions

Step 1
Combine the yogurt, sour cream, and heavy cream until smooth
Step 2
Mash (or leave whole) the raspberries and mix into the yogurt
Step 3
Add 2 drops of stevia-based Sweet Leaf vanilla extract

Notes

Win over your tastebuds with this creamy, lightly sweetened (though sweetener is completely optional, some like it tangy!) yogurt recipe.

Make a half recipe for a snack or satisfy your morning hunger pangs with a full bowl. 

Nutrition Information

Serving Size:
1 serving
Calories:
284 Calories
Fat:
22g
Carbohydrates:
Net Carb: 6.75g
Dietary Fiber:
1g
Protein:
15g

Dietary Restrictions

Vegetarian