Sometimes it’s the simplest dishes that can be the most enjoyable. Whether you’re looking for a light dessert after a filling meal, or a protein-rich, sweet breakfast, this flavorful dish from HHS Chef Frank Boerdner will hit the spot.
Greek Yogurt with Fresh Berries
By Chef Frank Boerdner
Serves 4
Ingredients:
- ¼ cup strawberries, washed and quartered
- ¼ cup blueberries, washed
- ¼ cup raspberries, washed
- ¼ cup blackberries, washed
- Juice of one large lemon
- 1 tablespoon Stevia
- 1 pint Greek yogurt
- 4 sprigs of fresh mint
Directions:
In a mixing bowl, lightly toss all the berries together. In a separate bowl, fold the Stevia, lemon juice, and yogurt together.
Add the berries into 4 glass cups, then spoon the yogurt mixture over the berries. Garnish with a sprig of mint to serve.
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