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Plant-Based yogurt with almonds and blueberries
Introducing our delectable low-carb, high-protein plant-based yogurt! This creamy delight combines the goodness of unsweetened almond milk and yogurt with the satisfying crunch of sliced almonds and the burst of freshness from juicy blueberries. Perfect for diabetics and those following the SOZA weightloss program, it's a guilt-free treat that nourishes your body while satisfying your taste buds.
Serve the yogurt chilled for a refreshing breakfast or snack option. Feel free to customize your toppings with additional nuts, seeds, or a sprinkle of cinnamon for extra flavor. Enjoy it on its own or pair it with a side of crunchy granola for added texture.
1 cup unsweetened almond milk
1/2 cup unsweetened almond yogurt (look for a brand with no added sugars)
1/4 cup vegan protein powder (plain or vanilla flavored)
1/4 cup sliced almonds
1/4 cup fresh blueberries
1/2 teaspoon vanilla extract (optional)
1-2 teaspoons low-calorie natural sweetener (such as stevia or monk fruit) to taste (optional)
In a bowl, whisk together the almond milk, almond yogurt, and protein powder until well combined. If desired, add the vanilla extract and sweetener to taste.
Cover the bowl with a clean kitchen towel or plastic wrap and let it sit at room temperature for about 6-8 hours, or until the mixture thickens and develops a yogurt-like consistency. Note: The fermentation process may take longer depending on the ambient temperature.
Once the yogurt has thickened, stir in the sliced almonds.
Divide the yogurt into serving bowls and top with fresh blueberries.
You can enjoy the yogurt immediately, or for a thicker consistency, refrigerate it for a few hours before serving.
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