Greek Yoghurt, Walnuts and Blueberries

Since I started my low carb diet in January this has become my go-2 breakfast. I love this little creamy bowl of goodness - so simple it doesn’t involve much brain power early in the morning! The other great thing about this delish bowl is that it makes for a simple delightful dessert. Two great options from one simple recipe.
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Ingredients  

200 grams Greek full-fat yoghurt
Small handful chopped walnuts
Small handful blueberries

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Spoon yoghurt into serving bowls, sprinkle with nuts and blueberries. 
 
Maggie’s Tip:
 

• Try to source organic Greek yoghurt with a high fat content.
• Vary nuts - try chopped pecans, pistachios, cashews etc, or top with granola.

 

• Sports Endurance
• Gluten Free
• Dairy Free: Use soya or coconut yoghurt
• Low Carb
• Diabetic Friendly
• Vegetarian
• Vegan: Use soya or coconut yoghurt

DOWNLOAD THE RECIPE HERE

Recipe by: Maggie Lynch of Irish Institute of Nutrition and Health

​Website:  www.iinh.net

Join Maggie & husband Richard for their cookery demo on Saturday 8th & Sunday 9th September

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