Low-carb poppy seed and lemon yoghurt

Low-carb poppy seed and lemon yoghurt with Greek yoghurt, blue poppy seeds, lemon, yacon syrup and vanilla – creamy, fresh and quick to make.

At a glance

• Serves 2
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 280 kcal per serving
• Protein: 18 g
• Fat: 18 g
• Carbs: 12 g

Ingredients

• 350g Greek yoghurt
• 2 tbsp blue poppy seeds
• 1 unwaxed lemon
• 2 tbsp yacon syrup
• 1 tsp vanilla extract

Method

You’ll need: frying pan · mixing bowl · grater

1. Wash the lemon in hot water and finely grate the zest.
2. Toast the poppy seeds briefly in a dry non-stick frying pan until fragrant. Take them off the heat straight away so they don't turn bitter.
3. Put the Greek yoghurt in a bowl and stir in the lemon zest, vanilla extract and yacon syrup.
4. Fold the toasted poppy seeds evenly into the yoghurt.
5. Leave the yoghurt to stand briefly so the flavours come together.
6. Divide the low-carb poppy seed and lemon yoghurt between bowls and serve straight away.

Good to know

So simple, and yet special. The fresh citrus note and the nutty flavour make it pleasantly light and still well rounded.

Swaps

Less sweet: halve the sweetness and round it off with cinnamon, vanilla or a few berries; Greek yoghurt → skyr (more protein, usually a little less fat); Blue poppy seeds → finely chopped walnuts (more omega-3 fatty acids); Vanilla extract → Ceylon cinnamon (adds polyphenols)

Allergens

Contains milk. Poppy seeds rarely cause problems for sensitive people; only sensible for children in small amounts, and during pregnancy the recipe is fine in normal household amounts.