How to cook Low calorie yogurt with berry puree, pistachios and pine nuts
- Bilberry 100 g
- Raspberry 100g
- Vanilla yogurt 450g
- Ground pistachios 1 tablespoon
- Roasted Pine Nuts 1 Tbsp
- In a blender, mix the blueberries and raspberries and grind to a state of puree.
- Spread the yogurt in small creamers and gently pour the berry puree. Use a knife to make spiral movements in yogurt, so that it is partially mixed berry puree (do not mix completely).
- Sprinkle pistachios and pine nuts on top.