Use frozen blueberries, raspberries or cherries here. All are packed with flavor and nutrients. And they begin to thaw to a sorbet-like consistency almost immediately. Combining them with thick, creamy Greek yogurt gives you the sensation of eating ice cream — plus protein and calcium. Choose plain so you can control the sweetness. Make it full fat to keep the hunger pangs at bay. Add nuts if you like. Serves 1.
Ingredients
½ cup (or more) frozen blueberries, raspberries, or a combination
½ cup (or more) plain full-fat Greek yogurt
1-2 tablespoons chopped pecans or other nuts, preferably toasted
Honey, maple syrup, or agave for drizzling
Instructions
In a parfait glass or bowl, layer the frozen berries with the yogurt.
Sprinkle with nuts, drizzle with sweetener of your choice, and eat immediately.
Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.