Ingredients
1 cup vanilla Greek yogurt, full-fat
3/4 cup fresh raspberries, plus extra for garnish
1/4 cup low carb sweetener (e.g., erythritol or allulose)
1 teaspoon vanilla extract
1 tablespoon chia seeds (optional, for thickness)
Sprinkle of cinnamon (optional)
Instructions
In a small bowl, mix the Greek yogurt, low carb sweetener, and vanilla extract until smooth.
In another bowl, gently muddle the fresh raspberries with a fork until softened and slightly broken down.
Layer the yogurt mixture into 4 cups or glasses.
Top each cup with the raspberry mixture.
Chill in the refrigerator for at least 30 minutes before serving for best flavor and texture.
Garnish with fresh raspberries and a sprinkle of cinnamon, if desired.
Notes
For a thicker consistency, add chia seeds to the yogurt before layering.
Customize with toppings like almond slices or coconut flakes.
Can be made ahead and stored refrigerated for up to 24 hours.
Ensure the sweetener used is alcohol-free and compliant with halal standards.
- Prep Time: 10
- Category: Breakfast & Snacks
- Method: No-Cook/Refrigeration
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg