Breakfast

Blueberry and vanilla cream pot

Name: Blueberry and vanilla cream pot
Total time: 10 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 4 fl oz Heavy cream; 3 oz Greek yogurt; 2 oz Blueberries; ½ oz Granulated erythritol; Lemon, a squeeze; Vanilla extract, half a teaspoon

Blueberries carry more sugar than the other berries, so the portion here is deliberately small and the cream does the rest of the work.

6gnet carbs

36gfat

5gprotein

368kcal

Per serving10 minServes 2

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Ingredients

For the whole dish · serves 2

Heavy cream4 fl oz
Greek yogurt3 oz
Blueberries2 oz
Granulated erythritol½ oz
Lemona squeeze
Vanilla extracthalf a teaspoon

Method

6 steps · 10 minutes

Blend the erythritol to a powder. Crystals will not dissolve in anything unheated and the pot comes out gritty.
Crush half the blueberries with the lemon and a third of the sweetener and leave them 5 minutes to give up their color.
Whip the cream with the rest of the sweetener and the vanilla to soft peaks, stopping while it still folds.
Fold the yogurt through gently — it slackens the cream, which is what makes this a pot rather than a bowl of whipped cream.
Ripple the crushed berries through in two turns of the spoon, leaving streaks rather than mixing them in.
Top with the whole berries and eat within the hour, or it separates.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.