Raspberry ripple Greek yoghurt (and a giveaway!)
It’s giveaway time! My lovely bloggy friend Julia from The Roasted Root recently released her very first cookbook (and she already has a second one on the way… superwoman…) and she’s generously offered to let one of you nab it for free. You lucky people!
The book’s called Delicious Probiotic Drinks, and it looks a little something like this:
It’s full of gorgeous recipes (like this raspberry ripple Greek yoghurt, which I’ll get to in a sec), but even more than that, it’s absolutely packed with information about probiotics, why they’re so good for you, and how to make them. I’ll admit – until I got this book, I had no idea what a probiotic was, or how you might go about making one. I’d never heard of kombucha or kefir, and I thought jun was just a funny way of saying gin (No? Not the same thing?).
This book taught me so much. Seriously, it’s as much a reference book as it is a recipe book, so don’t be put off if you’ve never put any thought into probiotics before. This book breaks it all down for you, and it turns out it’s not all that hard after all.
Some of the recipes in Delicious Probiotic Drinks require a bit of time to brew, but since I’m super lazy and can’t even stand to sit and wait while something literally prepares itself, I was drawn to one of the quicker recipes, which uses Greek yoghurt (Julia even shows you how to make your own yoghurt!). There are loads of recipes in this book which encourage you to liven up plain Greek yoghurt, but I decided to go for a classic – raspberry yoghurt. You can’t beat it.
The recipe itself is really easy – you just need to make a simple syrup with raspberries and agave nectar, and then mix it through your yoghurt. You can either mix it in fully, or go for the ripple effect. I went for ripples, because ripples make me happy, and why would you not want to reference your favourite ice cream flavour? The Greek yoghurt version has way less sugar, way more protein, and tastes just as good. There’s really no reason to ever eat ice cream again (apart from maybe just sometimes).
For the chance to win your very own copy of Julia’s book, just use the Rafflecopter form below. If you can’t wait, remember you can always buy yourself a copy off Amazon instead!
- 120g raspberries (I used frozen)
- 1tbsp water
- 2tbsp agave nectar
- 450g Greek yoghurt
- Add the raspberries to a small saucepan with the water, and cook over a medium-low heat for 5 minutes until the berries have broken down and the mixture has thickened slightly and turned syrupy. Add the agave nectar (feel free to adjust depending on your taste – I like mine quite sweet so I probably ended up adding more than 2tbsp). Set aside to cool completely.
- When the mixture has cooled, add the Greek yoghurt and mix to combine. You can either mix the two together fully, or leave a ripple effect like I did.