Pistachio & Raspberry Shortbread Breakfast Pots
Level
Easy
Time
5 Min
Serves
1
Calories
300
Protein
18g
Fat
12g
Carbs
45g
Sugar
28g
Fiber
2g
Ingredients
-
1 Cup Thick Greek Yogurt (0% fat for higher protein ratio)
-
1 tsp Honey or Maple Syrup (optional)
-
1/2 Cup Fresh Raspberries (slightly crushed)
-
2 Shortbread Biscuits (MushBoom or similar), roughly crumbled
-
1 Tbsp Pistachio kernels, chopped
-
1 Drop Vanilla Extract
Steps
Step 1
In a small bowl, mix the Greek yogurt with the vanilla extract and honey (if using). Stir until smooth and creamy.
Step 2
Take a clear glass or jar. Start by placing a layer of crumbled Shortbread at the bottom to create a “cheesecake” style base.
Step 3
Add a layer of the vanilla yogurt mixture, followed by a layer of fresh raspberries. Use a spoon to press the berries against the glass slightly so they release their juices.
Step 4
Repeat the layers if your glass is tall enough. Finish with a final dollop of yogurt.
Step 5
Top with the chopped Pistachios and a final piece of shortbread for crunch. Serve immediately for a crunchy texture, or leave in the fridge for 2 hours for a softer, cake-like consistency.