Prep time – 10mins
Cooking time – 0mins
Serves – 4
| Ingredients | Qty | Protein | Fat | CHO |
| Raspberries - frozen 1 1/2 cups | 180g | 2 | 1 | 10 |
| Coconut yogurt (unsweetened) - 1 1/2 cups | 390g | 1 | 11 | 12 |
| Vanilla essence - 2 tsp | 10ml | 0 | 0 | 0 |
| Mixed nuts (toasted) - 1 cup | 140g | 22 | 80 | 24 |
| Total per serve | 1 | 6g | 23g | 11g |
SERVES – 4
per Serve – main ingredients only: 275 cal / 1150 kJ
Adjust the ingredients to suit your eating style, replace the raspberries with passionfruit to reduce the carbs further (ideal for keto), otherwise use what ever fruit appeals!
- Mix the vanilla essence into the coconut yogurt.
- Puree or mash with a fork half of the berries. You can use frozen for this step.
- Chop or crush the mixed nuts. If they’re not already toasted, place on a baking tray and roast at 180 degrees until lightly browned. Allow to cool.
- Divide the nuts across four serving dishes or jars, then layer with fruit and coconut yogurt like in the photo.
ADDITIONS:
- You can replace the nuts with toasted muesli, however this won’t be suitable for keto or grain free.
- Try layering passionfruit with raspberries for a great colour combo!
