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You may have noticed on my blog there are very few recipes that feature yoghurt. While full fat natural yoghurts are totally fine to eat on a low carb diet, it’s a food that I have cut out of my diet almost completely, except for use in things like marinades or something like Tzatziki.
This isn’t because I don’t like yoghurt, I love it! In fact, I love it just a little too much! Yoghurt is one of those foods that can really add up on the carbs if you overdo it and unfortunately it’s one I’ve found I just can’t control my portion size with. I almost always eat too much. There are a couple of foods that I have had this issue with and have found that for me, that easiest way to deal with it is just to pretty much cut it out of my diet.
Coincidentally, nuts are another one of those foods that fall into this category for me, so I very rarely have them as a snack, again small amounts in recipes only for the most part. Raspberries of course are basically like sweets being a fruit, ‘nature’s candy’ as they say! So I always have to limit these too.
I decided to combine these foods in such a way that I could have an easily portion controlled treat of all three of these things. Enter Almond Raspberry Yoghurt Pots! A portion controlled treat that is easy to stick to. I’m way too lazy to go to the trouble of making one of these Almond Raspberry Yoghurt Pots, sitting down and eating it, only to get up when I’m finished and make another one all over again. That’s the beauty of these, they’re simple and easy, but still require more than just opening up a packet, so it makes it much easier to just stop at the one portion.
This recipe for Almond Raspberry Yoghurt Pots is for 4 servings, but I found it very easy to just make one or two Yoghurt Pots at a time, by simply halving or quartering the amount of ingredients. For this reason I’ve given the recipe amounts in easy to divide numbers, so you can enjoy an Almond Raspberry Yoghurt Pot without breaking your carb count for the day!
This recipe is really incredibly simple to make and requires no cooking, so you can very easily whip one up when you feel like a treat. Using frozen raspberries means that after you’ve taken out the amount of raspberries you need, the rest stay safely frozen, another means to make sure you don’t make another sneaky one you hadn’t planned on! It also is a good deal cheaper than fresh raspberries and means you can always have the raspberries on hand. Of course if you prefer, you can definitely use fresh raspberries in these Almond Raspberry Yoghurt Pots.
You could also sub in different berries, mixed berries and different nuts too. These Almond Raspberry Yoghurt Pots are definitely versatile and can be adapted to suit your favourite tastes. I especially like the idea of using blueberries in these and subbing macadamias for the almonds!
If you like this recipe we would love if you could please give us a 5 star rating! We also love to see comments and photos, so please tag us in your Yoghurt Pot photos! If you want more recipes like this, check out some of our others below!
- Low Carb Smoothie Bowl
- White Choc Raspberry Cheesecake
- White Choc Mascarpone with Raspberries
- Almost Instant Chocolate Mousse
- Tzatziki
Almond Raspberry Yoghurt Pots
Ingredients
- 2 cups full fat Greek yoghurt
- ½ tsp mixed spice
- ½ tsp ground ginger
- 1 ½ tbsp powdered sweetener
- 4 tbsp frozen raspberries
- 2 tbsp almonds, chopped
Instructions
- Take out your frozen raspberries first of all and set aside.
- Combine Greek yoghurt, mixed spice, ginger and sweetener in a bowl. Mix well to combine.
- Divide yoghurt between 4 serving dishes. Little bowls or large ramekins would be excellent.
- Top with raspberry, breaking it up with your fingers and dropping it on top. You want the raspberries to still be a little frozen when you add them. They'll continue defrosting while you prep the almonds.
- Chop up your almonds and add them on top of the raspberries. Serve immediately.
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