Name: Raspberry almond yogurt bowl
Prep time: 8 min
Total time: 8 min
Yield: 1 serving
Ingredients: 3/4 cup nonfat Greek yogurt; 2 oz fresh raspberries; 2 tsp almond butter; 2 tsp sliced almonds; 1/4 tsp ground cinnamon; 1/8 tsp salt

Nutrition

Per serving

238 calories

Protein: 23g; 39% of calories
Carbs: 18g; 30% of calories
Fat: 8g; 31% of calories

Ingredients

6 items

Instructions

Prep 8 min · Cook 0 min

Place the sliced almonds in a dry small skillet over medium heat. Toast for 2 to 3 minutes, stirring constantly, until light golden and fragrant. Remove from the heat and set aside to cool. Done when light golden and fragrant.
In a small bowl, combine the nonfat Greek yogurt, ground cinnamon, and a tiny pinch of salt. Stir until the spice is evenly distributed.
Place the almond butter in a microwave-safe ramekin. Microwave for 10 to 15 seconds until loose and pourable. Done when loose and pourable.
Arrange the fresh raspberries on top of the yogurt. Drizzle the warmed almond butter in a zigzag over the fruit and yogurt, then finish by sprinkling with the toasted almonds.

Nutrition

Ingredients

Instructions

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