Home-made raspberry yoghurt

200 g plain oat milk yoghurt
150 g raspberries (fresh or frozen)
1 teaspoon sugar or honey (5 g)
Vanilla purée or vanilla flavouring
1 squeeze of lime juice
Cocoa, strongly de-oiled

Preparation

Reserve one raspberry and purée the other raspberries with the sugar, lime juice and vanilla. Add the raspberry purée to the oat milk yoghurt. Sprinkle with a little cocoa and decorate with the reserved raspberry.

Bon appétit.

Analysis

128 kcal, 9 g protein, 2 g fat, 16 g carbohydrates, 10 g fibre

Author and recipe development

PhDr. Sven-David Müller, M.Sc., certified dietetic assistant and diabetes consultant of the German Diabetes Society