Berry Yogurt Pots Food

BERRY YOGURT POPS

Berry Yogurt Pops image

Keep your sweet tooth at bay this summer with these four-ingredient swirly berry yogurt pops.

Provided by Cassie Johnston

Time 4h

Number Of Ingredients 4

Ingredients

1 cup fresh blueberries
1/4 cup honey, divided
1 cup fresh strawberries, hulled
2 cups vanilla yogurt (coconut milk is best, regular, Greek, soy, or almond will work, too), divided

Steps:

In the blender, combine blueberries and 2 tablespoons of honey. Pulse until mostly smooth (some chunks are fine). Transfer to a bowl, and clean the blender.
Repeat the process with the strawberries and the remaining honey. Transfer to a second bowl.
Add 1 cup of the yogurt to each of the two bowls (1 cup into the strawberries, 1 cup into the blueberries). Stir each bowl until somewhat combined. You'll want it to be a bit swirly, so don't overly mix.
Layer the two mixtures in pop molds, alternating and swirling to get the desired marble effect. Add in the stick (the yogurt should be thick enough to keep the stick upright).
Freeze 3-4 hours until frozen solid. Run the mold briefly under warm water to loosen pops for easy removal.

Nutrition Facts : Calories 98 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 pop, Sodium 38 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

BERRY YOGURT CRUNCH

Berry Yogurt Crunch image

Yogurt, fresh berries, and a surprise ingredient give this dish a somewhat cheesecake-like flavor but with a fraction of the fat and calories. Let the berry-yogurt mixture chill awhile so flavors mingle and mellow. Make a flavor change by substituting instant white chocolate pudding mix. I've served this for dessert, but it's good as a breakfast treat, too!

Provided by ChristineM

Categories Desserts Specialty Dessert Recipes

Time 2h15m

Yield 4

Number Of Ingredients 8

Ingredients

3 cups plain low-fat yogurt
1 (1.5 ounce) envelope instant sugar-free vanilla pudding mix
2 cups blueberries, raspberries and sliced strawberries, mixed
¾ cup wheat and barley nugget cereal (e.g. Grape-Nuts™)
1 cup blueberries, raspberries and sliced strawberries, mixed
1 tablespoon white sugar
1 tablespoon fresh lemon juice
½ cup sweetened whipped cream for garnish

Steps:

Combine the yogurt and pudding mix in a large bowl; beat with an electric mixer until well blended, 1 to 2 minutes. Stir in 2 cups of the mixed berries and the cereal until blended. Pour the yogurt and berry mixture into a 9 inch pie plate. Cover with plastic wrap, and refrigerate 2 hours.
Meanwhile, place the remaining 1 cup of berries in a medium bowl and slightly mash with a fork. Stir in the sugar and lemon juice. Set mixture aside at room temperature.
Spoon chilled berry-yogurt mixture into serving dishes. Top with a spoonful of mashed berries, and whipped cream, if desired.

Nutrition Facts : Calories 405.6 calories, Carbohydrate 58.7 g, Cholesterol 51.8 mg, Fat 14.7 g, Fiber 4.6 g, Protein 13.5 g, SaturatedFat 8.8 g, Sodium 708.8 mg, Sugar 29.7 g

BLACKBERRY AND BLUEBERRY-GINGER YOGURT PARFAITS

Blackberry and Blueberry-Ginger Yogurt Parfaits image

These berries don't need much cooking time to stew down. However, you can change the fruits to apples, pears or even quinces and cook them in the slow cooker on low for about 5 hours. Let the slow cooker revolution continue! Best way forward for this brekky is to cook the fruit (frozen works well, too) and oats in batches so you have enough to last you throughout the week.

Provided by Lorraine Pascale

Number Of Ingredients 7

Ingredients

300 grams blueberries (about 2 cups)
300 grams blackberries (about 2 cups)
2 teaspoons ground ginger
1 (1-cm piece) fresh ginger, peeled and very finely chopped
1 teaspoon sunflower oil or a little spray oil
100 grams oats (about 1 1/4 cups)
500 grams natural yogurt (about 2 cups)

Steps:

Put the berries in a wide, medium pan with the ground and fresh ginger and 2 teaspoons of water and place over a low heat. Cook for about 10 minutes, stirring occasionally, until the berries are soft and mushy. Remove from the heat and leave to cool completely before serving.
Meanwhile, using a paper towel, rub a medium non-stick frying pan with the oil or spritz with a little spray oil and set it over a medium heat. Add the oats and cook for 4-5 minutes, tossing frequently, until just catching color. Remove from the heat and leave to cool completely before serving.
Divide the yogurt, berries, and oats among four bowls and serve.

INSTANT FROZEN BERRY YOGURT

Instant frozen berry yogurt image

Three ingredients and two minutes is all you need to whip up this low-fat, low-calorie yogurt, which is ideal for eating after exercise

Provided by Cassie Best

Categories Dessert, Snack

Time 2m

Number Of Ingredients 3

Ingredients

250g frozen mixed berry
250g 0%-fat Greek yogurt
1 tbsp honey or agave syrup

Steps:

Blend berries, yogurt and honey or agave syrup in a food processor for 20 seconds, until it comes together to a smooth ice-cream texture. Scoop into bowls and serve.

Nutrition Facts : Calories 70 calories, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium

More about "berry yogurt pots food"

RED BERRY GRANOLA YOGURT POTS RECIPE

Web Jun 30, 2017 Great for breakfast or at a picnic, these tasty yogurt pots have the summer freshness of strawberries and a raspberry coulis with a crunchy granola topping …
From bbcgoodfood.com
Servings 4
Total Time 20 mins
Category Breakfast, Snack
Calories 165 per serving

To make the coulis, juice the half lemon, then put in a pan with the raspberries and honey. Cook over a gentle heat for a few moments, breaking down with the back of a wooden spoon. Blend to a purée, then push through a sieve and discard the raspberry seeds. Divide between the bottom of four little pots or jars.
To make the quick granola, melt the coconut oil, cinnamon and pinch of salt in a medium pan over a gentle heat. Pour in the oats, seeds and honey and stir well to combine. Continue to move around the pan until evenly browned, about 5 mins. Spread out on a baking sheet to cool.
While it’s cooking, slice up the strawberries and divide between the pots, layering up over the coulis. Spoon 1 tbsp of yogurt on top of each pot. Finish each pot with 1 tbsp of granola sprinkled over (the remaining granola will keep in a jar for a week).

Berry Yogurt Pots Food

BERRY YOGURT POPS

Keep your sweet tooth at bay this summer with these four-ingredient swirly berry yogurt pops.

BERRY YOGURT CRUNCH

BLACKBERRY AND BLUEBERRY-GINGER YOGURT PARFAITS

INSTANT FROZEN BERRY YOGURT

Three ingredients and two minutes is all you need to whip up this low-fat, low-calorie yogurt, which is ideal for eating after exercise

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