Posted by: Food Lover | May 19, 2018

Raspberry and Pistachio Yogurt


1 serving

Raspberry Topping:
1 cup fresh or frozen raspberries
2 tbsp raspberry jam*

3/4 cup plain greek yogurt
1 tbsp Chia seeds
1 tsp Vanilla extract (or more to taste)

2 tbsp pistachios


* If possible use a raspberry jam from a farmers’ market or one made on-site. They tend to have less sugar and a more concentrated natural fruit flavour.

We always make extra raspberry sauce topping because it’s delicious on so many things – like ice cream, angel cake, and ladyfingers.

Instead of adding vanilla extract you can use a fresh vanilla bean. Place half a container of yogurt in a jar (325g). Scrape the seeds out of the vanilla pod and mix them into the yogurt. Nestle vanilla pod husks into the yogurt as well. Let sit at least 48 hours.  After a couple of days remove the vanilla pod husks and discard.


1. Mix chia seeds and vanilla extract into plain yogurt.

2. Mash raspberries with a fork. Add to a small pot over a medium-low heat.  Once warmed, add 2 tablespoons raspberry jam and stir. Allow to cool.

3. Spread pistachios on a single layer on a baking pan. Bake at 325F until they are light brown and fragrant, about 5 minutes. Keep a close eye on them, they tend to burn quickly.

5. Place vanilla yogurt in a glass, top with as much raspberry topping as you like, sprinkle on toasted pistachios.


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