Honey Lemon Yogotta

Name: Honey Lemon Yogotta
Prep time: 15 min
Total time: 15 min
Yield: 1
Cuisine: European
Ingredients: 0 pieces Plain Nonfat Greek Yogurt (Plain nonfat Greek yogurt); 0 pieces Part Skim Ricotta (Part skim ricotta); 0 pieces Lemon Juice (Lemon juice); 0 pieces Lemon (Lemon zest); 0 pieces Mint (Mint leaves); 0 pieces Honey (Honey); 0 pieces Strawberry (Strawberries); 0 pieces Hemp Seeds (Hemp hearts); 0 pieces Flax Seed (Flax seeds); 0 pieces Bee Pollen (Bee pollen); 0 pieces Wheat Germ (Wheat germ); 0 pieces Pecans (Pecans)

Honey Lemon Yogotta - Breakfast (European)

15 minEuropean

Servings1

Add to grocery list

Plan it in the app to put it on your week.

Pescatarian
Halal
Egg Free

Steps

1Medium dice 90g of strawberries and set aside.
2Add 140g plain nonfat Greek yogurt, 62g ricotta, 2 tablespoons honey, 6-8 mint leaves, and the zest & juice of one lemon to a blender. Blend for approx 1 minute.
3Take off the lid to the blender and stir, making sure everything is well combined. Blend for another 1-2 minutes until smooth and slightly airy.
4Add blended Yogotta (yogurt & ricotta mixture) to bowl of choice. Add strawberries on top of Yogotta. Top with 1 teaspoon each of hemp hearts, whole flax seeds, bee pollen, and wheat germ. Add 2 teaspoons of finely chopped or crushed pecans.