Photo Credit: Jenifoto/ adobe stock
Fruit soup is an easy and fast breakfast option, especially when served in a jar! Customize your fruit soup by choosing your favorite berries and nuts.
INGREDIENTS
SERVES 2
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2 tbsp Pistachios, Shelled, Roasted & Salted
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1 1/2 cups plain low-fat Greek yogurt
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1 cup Mixes Berries Frozen
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1 1/4 tsp pure vanilla extract
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2 tbsp agave nectar
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1 pinch Nutmeg (Ground)
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1/2 cup Almond Milk Unsweeten
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1/4 cup Raspberries
DIRECTIONS
1
Toast nuts if desired in a 350 degree oven for approximately 5 to 6 minutes or until slightly golden.
2
Combine Greek yogurt, frozen berries, pure vanilla, agave nectar, nutmeg and almond milk in a blender or nutribullet until smooth and creamy.
3
Store in mason jar and top with fruit. When ready to eat, serve with a spoon. Enjoy!