American · Breakfast
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.
$
5 minsPrep
0 minsCook
5 minsTotal
EasyLevel
Nutrition per serving
385Calories
28gProtein
16gFat
32gCarbs
11gSugar
8gFiber
75mgSodium
10mgChol
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Instructions
1
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.
2
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.
3
Build
Divide Greek yogurt evenly between two serving bowls. Stir half the vanilla extract and 0.25 tsp lemon zest into each bowl until well combined. Top each with fresh raspberries arranged loosely on one side.
4
Plate
Divide toasted pumpkin seeds, chia seeds, and ground flaxseed evenly across the two yogurt bowls. 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 450g (15.9 oz) lactose-free plain Greek yogurt
- 240g (8.5 oz) fresh raspberries
- 40g (1.4 oz) raw pumpkin seeds
- 30g (1.1 oz) chia seeds
- 20g (0.7 oz) ground flaxseed
- 1 tsp vanilla extract
- 0.5 tsp fresh lemon zest