Type of dish: Breakfast, Snack, Dessert
Equipment: Bowl
Servings: 1
Ingredients:
- 1 cup or more full fat yogurt (if not homemade, make sure no added sweetener ingredients)
- ¾ cup mixed berries (exclude blackberries for FODMAP)
Directions:
- Mix together in a bowl and serve.
- Sprinkle with cinnamon if using.
Enjoy!
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Great article, I personally like trying different blueberries. Last I tried blueberries of the company Body and Brains. They were delicious and on their website they emphasize health benefits. http://www.bodyandbrains.com/products/blueberries/?lang=en
What if you add dried prunes, raisins, dried cranberries, and the like?
I would add to ensure your berries are organic as berries absorb pesticides etc more so than thicker skin fruit.
http://www.whatsonmyfood.org/food.jsp?food=BB
Also, ensure your cinnamon is Ceylon or ‘true’ cinnamon as the commonly found Cassia cinnamon is high in a toxin called Coumarin that can apparently cause liver damage & has been found to be carcinogenic in rats. Source http://www.drfuhrman.com/library/choosing_the_right_cinnamon.aspx
Some study claimed that eating blueberries in yoghurt stops your body being able to make use of the antioxidants in the blueberries. Not sure if this applies to other berries.
And unfortunately I cannot remember the source
As to cinnamon, I have settled for cinnamonum burmanii, which is cheap but also has low coumarin levels (according to wikipedia). Perhaps Dr Furhman did not know about the third type of cinnamon when he wrote that…
And I would love to eat organic berries, but they are VERY hard to find here… (as well as double the price when you do find them).
We have a similar breakfast every morning, but include 1 tablespoon of lightly toasted desiccated coconut. Our yoghurt is made as follows: 4 litres of full fat homogenized A2 milk. Heat to 90oC; cool to 40oC, add a speck of dried yoghurt culture (Lactobacillus delbrueckii ssp. bulgricus and Streptococcus thermophilus ) and a speck of probiotic culture (L. rhamnosus and L. plantarum) (cultures from greenlivingaustralia.com.au) , mix, pour into recycled 1 L yoghurt tubs. Place tubs in incubator (made from a polystyrene foam box into which is placed an old electric frypan with a wire rack in the pan). set to 40oC. We leave the tubs there for 22 hours to get a firm, creamy, high lactic acid yoghurt. Perfect!
I have a box of local wild blueberries in my freezer and add an handful to unsweetened full-fat yoghurt. The frozen berries makes it closer to a frozen yoghurt.. especially if you “smush” them in and mix well 🙂
I use sour cream instead of yoghurt and add raw honeycomb 🙂
My home-made yoghurt recipe for Thermomix:
– Heat 1200g full-cream milk @ 90C, speed 3, for 30minutes
– Cool to 37C but not below
– Add 3 tablespoons of the previous batch of yoghurt
– Mix at 37C, speed 3, for 10 minutes
– Pour into containers, place them in an insulated box or warm spot for 18-24hours
– Refrigerate