Meat-Free Fuel American vegetarian pescatarian high-protein shellfish-free

FODMAP Raspberry Lactose-Free Yogurt Bowl

Lactose-free Greek yogurt topped with fresh raspberries, pumpkin seeds, and a hint of vanilla, assembled fresh for a low-FODMAP American breakfast bowl.

Not rated yet

American

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

5 minsPrep

0 minsCook

5 minsTotal

EasyLevel

🍵Sweet Tea 🍷Zuccardi Malbec

Nutrition per Serving

385 Calories

28g Protein

16g Fat

32g Carbs

11g Sugar

8g Fiber

75mg Sodium

10mg Chol

Ingredients

For 2 servings

lactose-free plain Greek yogurt 450g (15.9 oz)

fresh raspberries 240g (8.5 oz)

raw pumpkin seeds 40g (1.4 oz)

chia seeds 30g (1.1 oz)

ground flaxseed 20g (0.7 oz)

vanilla extract 1 tsp

fresh lemon zest 0.5 tsp

Instructions

Prep

Measure out 450g lactose-free Greek yogurt, 240g fresh raspberries, 40g pumpkin seeds, 30g chia seeds, 20g ground flaxseed, 1 tsp vanilla extract, and 0.5 tsp lemon zest. Have a dry pan and two serving bowls ready.

Toast

Heat a dry pan over medium heat. Add pumpkin seeds and toast 2 to 3 minutes, stirring occasionally, until they begin to pop and smell nutty. Tip onto a plate to cool completely.

Build

Divide Greek yogurt between two serving bowls (225g each). Stir 0.5 tsp vanilla extract and 0.25 tsp lemon zest into each bowl until well combined. Top each with fresh raspberries arranged loosely on one side.

Plate

Divide toasted pumpkin seeds, chia seeds, and ground flaxseed evenly between the two bowls, sprinkling across the yogurt. Serve immediately while fresh and enjoy.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.