Yogurt, fresh berries, and a surprise ingredient give this dish a somewhat cheesecake-like flavor but with a fraction of the fat and calories. Let the berry-yogurt mixture chill awhile so flavors mingle and mellow. Make a flavor change by substituting instant white chocolate pudding mix. I've served this for dessert, but it's good as a breakfast treat, too!
Ingredients
- 3 cups plain low-fat yogurt
- 1 envelope instant sugar-free vanilla pudding mix , 1.5 ounce
- 2 cups blueberries , raspberries and sliced strawberries, mixed
- 0.75 cups wheat and barley nugget cereal , e.g. Grape-Nuts™
- 1 cup blueberries , raspberries and sliced strawberries, mixed
- 1 tablespoon white sugar
- 1 tablespoon fresh lemon juice
- 0.5 cups sweetened whipped cream for garnish , Optional
Instructions
-
1
Combine the yogurt and pudding mix in a large bowl; beat with an electric mixer until well blended, 1 to 2 minutes. Stir in 2 cups of the mixed berries and the cereal until blended. Pour the yogurt and berry mixture into a 9 inch pie plate. Cover with plastic wrap, and refrigerate 2 hours.
-
2
Meanwhile, place the remaining 1 cup of berries in a medium bowl and slightly mash with a fork. Stir in the sugar and lemon juice. Set mixture aside at room temperature.
-
3
Spoon chilled berry-yogurt mixture into serving dishes. Top with a spoonful of mashed berries, and whipped cream, if desired.
Nutrition Facts
Per serving
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