Just when I thought I escaped this year’s flu and cold season, it got me. It’s almost May and I have a fever, am coughing my lungs out and need just one word to describe my current state: miserable.
Time to get me some extra vitamins! I’ve written about how ridiculously easy it is to make your own fruit yogurt a few weeks ago, and this raspberry yogurt is no exception.
Now, I know some of you are thinking: Opening a pack of fruit yogurt is still easier than making your own, Eva!
And you might be right. Making the fruit purée costs about 1 minute, not to mention the 30 seconds it takes to mix it with the actual yogurt. So that’s 1,5 minute of time you could possibly save. But at least now you know all you’re eating is 100% fruit and 100% yogurt. Nothing else. And frankly, if you don’t have 1,5 minute to spare, I’m not sure what you’re doing on a cooking blog ;-)
A little word of warning: if you’re used to sweetened fruit yogurts, you could find this raspberry yogurt not sweet enough. I don’t use sugar in mine, but feel free to add some if you think you need it.
Tip: I’ve found that I don’t need to use sugar if I eat full fat yogurt (and it keeps me fuller for much longer!), it’s the skimmed or semi-skimmed dairy variants that make me grab the sugar pot.
When writing about food, or taking endless pictures of food, I sometimes realise how lucky I am to live in such food abundance. So many people in the world don’t even know when they’ll have their next meal, let alone ponder whether they should make their own fruit yogurt or buy some at the very well stocked supermarket… That’s why I love the idea behind Share the Meal, an initiative of the United Nations World Food Programme. They came up with an app that let’s you share your meal, by donating as little as $ 0.50 to provide food to children. 50 cent is what it takes to feed one child for one day. At this moment, almost 5,5 million meals have been shared, I hope that together, we can add some more to that number!
- 75 gr (1/3 cup) raspberries (frozen or fresh)
- 6 tbsp greek yogurt
- Blend the raspberries until you have a smooth puree
- Divide the yogurt over two glasses and add the raspberry puree
- Optional: Top with extra berries and/or sugar