Pushing the taste boundaries of yogurt
The natural sugar in milk and yogurt isn't bad for you, but fruit-flavored yogurt can be loaded with added sugars. Added sugars can contribute to weight gain, type 2 diabetes and even cancer. That's why we choose our favorite Greek or coconut-based yogurt and add our own flavors to curb sugar intake and push the boundaries of yogurt flavor.
Blueberry cardamom yogurt
The beauty of yogurt is its versatility and something for everyone and for every occasion, be it breakfast, a snack, a sweet treat or incorporated into dinner. Versatility is also achieved through a range of flavors. We are always looking for unique combinations and like to go beyond the expected flavors. Be sure to try our version with blueberries, cardamom and pistachios. Made with real fruit and only natural ingredients.
Cooking with different spices is a fantastic way to experience global flavors. Cardamom has a pine-like, fruity and almost minty taste. The herb lends itself to both drinks and food. It's an important part of the chai spice mix, so you'll be able to taste it in chai lattes and masala chai. Garnish with pistachios Always tend to reach for walnuts or almonds? You might consider varying your routine by choosing some pistachios instead the next time you're at the grocery store. They give a nice crunch to this yogurt. These little green gems are a great source of nutrition and packed with vitamins and nutrients.
You simply heat the blueberries with some honey, cardamom and a little lemon zest until it has a jam-like consistency. Let it cool and you're ready to top it off with yogurt and pistachios. It's super easy, delicious, and the cardamom and honey add a little something extra to the regular yogurt combinations. Plus, it's easy to scale up if you're making it for a crowd or planning breakfast for the week.
1 cup fresh blueberries (or frozen)
1 teaspoon honey (optional)
3 cardamom pods
cup of your favorite white yogurt
1 teaspoon chopped pistachios
Combine the blueberries, honey, cardamom and lemon zest in a small saucepan and bring to a boil over medium heat. Reduce heat and simmer while stirring (make sure to break up the blueberries) until the berries have a jam-like consistency. This took about 8 minutes on my stove. Remove from heat and let cool. Once cooled, remove the cardamom pods and mix the mixture into the yogurt. Cover and let cool. Top with pistachios and some fresh blueberries before eating.