I'm always looking for new sugarless dessert recipes that taste good. I think I have found my new go to the dessert. It's so easy and delicious and takes no time to make.
We are in berry season now. The strawberries are winding down, raspberries are in abundance and the blueberries are just beginning here. I chose my freshly picked raspberries for today's recipe but you could use any combination of all three berries. The recipes below serves 2 people but you may wish to double up in order to have enough for seconds.
INGREDIENTS:
1 cup of Raspberries (or your choice of berries)
1 tsp of sweetener of choice (Stevia, Splenda, Agave or Xylitol)
1 cup of 0% fat Greek Plain Yogurt
1 tsp of Powdered Chaga
2 tbsp of Heavy Cream (I used 35% whipping cream)
1 tsp of Vanilla (preferably pure vanilla - but vanilla extract works as well)
3 tbsp of cooled Berry Juice
Variation: If you are looking for a different idea, instead of the berry juice add 1 teaspoon of cocoa powder and 1/2 a teaspoon of your sweetener of choice.
DIRECTIONS:
Put two cups of raspberries in a small sauce pot. Turn the heat on to low and simmer stirring often until you have extracted their sweet juice. Then turn off the heat. Here you can add a little sweetener of choice and stir. Put aside to cool.
In a bowl add yogurt. Add powdered chaga, heavy cream, vanilla and the cooled berry juice. With a hand mixer beat (or a whisk - just expect for it to take longer) on high speed for 1 to 3 minutes or until you get a light fluffy, slightly stiffer cream.
In a serving glass or bowl add the cooled berries and top with your yogurt cream. Oh so good and you'll never know its actually good for you. View more of our Chaga mushroom recipes.