Plain yogurt, especially thick, rich Greek yogurt – has always been a favorite low-fat, calcium-rich breakfast or dessert for me.
As good as it is, it’s even better with fresh fruit and other flavorings – like rose water, the “secret ingredient” in many Middle Eastern recipes for baklava, sponge cake and rice pudding. You’ll find it locally at ethnic grocers.
Try this unique yogurt mixture, created by Livia Salazar of Via Christi Hospital Nutrition Services.
Greek Yogurt with Berries
1 individual-size carton (5.3 oz) plain Greek yogurt
½ cup each of blueberries and raspberries
1 oz. walnuts, chopped (about 14 shelled halves)
1 tablespoon honey
1/8 teaspoon rose water
Fresh mint for garnish
Mix yogurt with honey and rose water (serve in two small bowls). Add equal parts of berries and walnuts.
Garnish with mint (if desired).
Recipe provided by Livia Salazar, Nutrition Services at Via Christi Hospital on St. Francis
