A few weeks ago I bought a bag of frozen raspberries and have fallen in love all over again.
I’ve used them before, in smoothies and my favorite, Dark Chocolate Raspberry Oatmeal, but then I run out and forget about their awesomeness. That is, until I catch a glimpse of them in the grocery store.
I’m obsessed all over again.
Now I’m using them for a simple, easy, tasty yogurt/oatmeal topping. It will have you rethinking those flavored yogurt cups and oatmeal packets in no time.
Here’s what I did…
- 1/2 cup Greek Yogurt (113g)
- 1/2 cup frozen raspberries (70g)
- 10 g of sunflower seed kernels
- 10 g honey
Put yogurt (or oatmeal) in a bowl, top with raspberries, seeds and drizzle on the honey.
Enjoy!
Here’s the nutritional information for the yogurt, the oatmal adds more calories and carbs but is totally worth it for a tasty breakfast!
| Servings | Amt per Serving | |||
|---|---|---|---|---|
| 1 | Entire recipe | |||
| Calories | Fat | Fiber | WWPs | |
| 260 | 5g | 6g | old: 5 | new: 7 |
| Sugar | Sat Fat | Carbs | Protein | |
| 35g | 1g | 42g | 15g | |
Luckily I had everything on hand! Great midnight snack while waiting on Hurricane Sandy to come!
Gad you liked the combo. It’s so yummy!
YUM! I will have to try this. Right now, I am obsessed with pomegranite seeds in my yogurt. A fun texture.