Go Back

Raspberry Lemon Yogurt Bowl - Bright, Creamy, and Refreshing

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 cup plain Greek yogurt (2% or whole milk for creaminess; use dairy-free if needed)
  • 1–2 teaspoons honey or maple syrup (adjust to taste)
  • 1 teaspoon fresh lemon zest
  • 1–2 teaspoons fresh lemon juice (start small and build)
  • 3/4 cup fresh raspberries (or thawed frozen, patted dry)
  • 1–2 tablespoons granola (optional, for crunch)
  • 1 tablespoon chopped nuts (almonds, pistachios, or walnuts)
  • 1 teaspoon chia seeds or hemp hearts (optional, for extra fiber and omega-3s)
  • Pinch of fine sea salt (optional, enhances flavor)
  • A few mint leaves (optional, for a fresh finish)

Method
 

  1. Mix the base: In a bowl, stir the Greek yogurt with honey or maple, lemon zest, lemon juice, and a tiny pinch of salt. Taste and adjust sweetness or lemon to your liking.
  2. Add the raspberries: Gently fold in half the raspberries so they ripple slightly through the yogurt.
  3. Top it off: Scatter the remaining raspberries over the bowl. Add granola, nuts, and seeds for crunch and extra nutrition.
  4. Finish with freshness: Add a few torn mint leaves if you have them. If you like it brighter, add another squeeze of lemon or an extra drizzle of honey.
  5. Serve right away: Enjoy immediately while the granola is crisp and the berries are fresh.