Red Currant and Blueberry Yogurt with Pumpkin Seed

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Red Currant and Blueberry Yogurt with Pumpkin Seed Recipe

This Red Currant and Blueberry Yogurt with Pumpkin Seed is a nutritious and tasty breakfast or snack. The combination of tangy red currants and sweet blueberries with creamy Greek yogurt is sure to please. Furthermore, the addition of toasted pumpkin seeds adds a nice crunch to this dish as well as some healthy fats to your diet.

Ingredients

• 1 cup plain greek yoghurt
• 2 teaspoons honey
• 1/2 cup fresh blueberries
• 2 tbsp pumpkin seeds
• 1/2 cup fresh red currants

Time Needed

• Prep Time: 10 minutes
• Cook Time: 3 minutes
• Total Time: 13 minutes

Instructions

• Red currants and blueberries should be washed and dried.
• Toast the pumpkin seeds in a small pan over medium heat for 2-3 minutes, or until they begin to brown and pop.
• Set aside after removing from the heat.
• Combine the Greek yoghurt and honey in a mixing bowl.
• Gently fold in the red currants and blueberries to the yoghurt mixture.
• Divide the yoghurt mixture among the serving bowls and sprinkle with the toasted pumpkin seeds.
• Serve and have fun.

Yogurt Accessories

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