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Two bowls of yogurt with compote, sprinkled with pistachios. A small bowl of pistachios in the corner | Hurry The Food Up

Yogurt Breakfast with Raspberry Compote

Course: Breakfast, Snack
Diet: Gluten Free, Egg Free, Low Calorie, Dairy Free, Vegetarian
Time: Max 20 min
Calories: 150 - 450 kcal
Type: meal plan recipes
Diet: egg-free, gluten-free
Prep Time: 8 minutes
Cook Time: 10 minutes
Total Time: 18 minutes
Servings: 2
Calories: 324kcal
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US Customary - Metric

Ingredients

Instructions

  • In a small saucepan add the raspberries, water, sugar, chia seeds, baking soda, orange zest (if using) and vanilla. Cook at medium-low heat until the raspberries have released their liquid and begun to thicken, the small pieces are soft and falling apart, and you have a syrupy compote (about 10 minutes). Allow to cool.
    A pan full of raspberry compote, a spoon of compote next to it, a small grater and an orange to the left. | Hurry The Food Up
  • Serve the yogurt in two bowls. Top with the compote, chopped pistachios and a little orange zest.
    2 white bowls of yogurt, compote and pistachios, one with a golden spoon in it, on a marble surface. | Hurry The Food Up

Nutrition

Calories: 324kcal | Carbohydrates: 32g | Protein: 22g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 141mg | Potassium: 298mg | Fiber: 11g | Sugar: 18g | Vitamin A: 184IU | Vitamin C: 24mg | Calcium: 309mg | Iron: 2mg