Recipe: Minted Green Tea Yogurt Filled Raspberries
Anyone who’s ever had green tea ice cream knows that it’s an earthy flavor and with a little creamy sweetness, it becomes delicate and light. I suggest using Matcha green tea because it’s finely ground and powdery.
If you have large berries (or are using strawberries), use an egg carton to keep the berries upright. You can prepare this dessert with millions of flavor combinations (see below for other suggestions), but I highly encourage you to give this one a whirl.
Minted Green Tea Yogurt Filled Raspberries
Makes about 30 berries
- 1 cup low-fat Greek Yogurt
- 1 teaspoon Matcha Green Tea
- 2 tablespoons honey
- 1 tablespoon finely chopped mint
- 30 raspberries
Combine the yogurt, green tea, honey and mint in a bowl and mix well. Place the yogurt mixture in a Ziploc bag and cut off one corner (to use the bag to pipe the yogurt into the raspberries). Set them on a cookie sheet and refrigerate at least 1 hour before serving.
NUTRITION INFORMATION (per 5 berries):
52 calories ∣ 6 calories from fat ∣ 1 g fat ∣ 0 g saturated fat ∣ 10 g carbs ∣ 1 g fiber ∣ 2 g protein ∣ Good source of vitamin C ∣ Riboflavin ∣ Phosphorous
If green tea desserts and/or raspberries aren’t your thing, here are a few flavor combinations I’d use (with yogurt or check out the links):