Yoghurt just got cultured! This baked beauty, topped with berries, pomegranate, and mint, is a low-carb masterpiece that's berry impressive and mint to be enjoyed.
Breakfast Dessert with Berries
This breakfast dessert pairs protein-rich Greek yogurt and eggs with antioxidant-packed berries for a nutritious, low carb start.
Ingredients
- 1 cup full-fat Greek yoghurt
- 1 tsp vanilla extract
- 2 tbsp raspberries, frozen
- 2 tbsp blackberries, frozen
- 2 tbsp blueberries, frozen
- 1 egg, whisked
- 4 strawberries, freshly halved
- mint leaves, fresh; for garnish
COOK MODE
Instructions
- Preheat the oven to 180°C/350°F.
- In a mixing bowl, combine yoghurt and vanilla extract. Mix until smooth.
- Add the whisked egg and stir well to combine.
- Divide the yoghurt mixture evenly between two oven-safe ramekins or one small dish around 15 cm diameter.
- Place the raspberries in a ziplock bag. Seal the bag, then vigorously bash it against the counter to break apart the drupelets—the nubs that make up a raspberry.
- Sprinkle the raspberry drupelets and blueberries over the yoghurt mixture. Bake for 12–15 minutes, until the yoghurt is set but still slightly jiggly in the centre.
- Remove from the oven and let cool slightly.
- Top each ramekin with blackberries, blueberries and fresh strawberries.
- Garnish with mint leaves and serve warm or chilled.
Nutrition (per serve)
Net Carbs: 8.4gProtein: 15.7gFat: 3gFiber: 16gCalories: 135kcal
