Gluten-free Greek yoghurt with honey and almonds

Gluten-free Greek yoghurt with honey and almonds: a creamy recipe with wild blueberries, crunchy almonds and natural sweetness for a quick breakfast or dessert.

At a glance

• Serves 2
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 320 kcal per serving
• Protein: 15 g
• Fat: 18 g
• Carbs: 25 g

Ingredients

• 200 g Greek yoghurt
• 1 tbsp honey
• 20 g almonds
• 50 g wild blueberries

Method

You’ll need: chopping board · knife · mixing bowl · sieve

1. Spoon the Greek yoghurt into a bowl and smooth it out.
2. Wash the wild blueberries and drain them well.
3. Scatter the wild blueberries over the yoghurt and drizzle with the honey.
4. Add the almonds whole or roughly chop them if you want more crunch.
5. Leave everything to stand briefly so the honey and yoghurt combine a little.
6. Serve cold and enjoy straight away.

Good to know

Sometimes it's the simple things that bring the most joy. This recipe is cool, creamy and on the table in a few minutes.

Swaps

Almonds → walnuts (contain omega-3 fatty acids); honey → date paste (also provides fibre); wild blueberries → raspberries (also provide fibre); Greek yoghurt → skyr (also provides protein)

Allergens

Contains milk and tree nuts (almonds). For children, chop the almonds (choking risk) and serve in an age-appropriate way, and no honey for babies under one year old; in pregnancy it's fine with pasteurised yoghurt.