6 ingredients
16 oz Greek yogurt plain nonfat
1/2 cup, shredded Nuts coconut meat dried desiccated sweetened shredded
2 tsp Vanilla extract
2 cup, sliced Strawberries raw
2 cup Raspberries raw
2 cup Blueberries raw
5 steps
- In a large bowl, mix yogurt, shredded coconut, and vanilla extract.
- Rinse and pat dry strawberries, raspberries, and blueberries. Cut green tops off of strawberries and slice.
- Reserve some berries of each type to decorate the top. In a large see-through glass bowl, layer the ingredients. Each layer should be about 2 inches thick for visual appeal. This order of ingredients works well:
- Decorate top with leftover strawberries, blueberries and raspberries.
- Store in frig if you are not serving immediately. Serve in glass bowls or thick glasses so that you can see the colors.
Layer 1: All of the strawberries
Layer 2: 1/2 of the blueberries
Layer 3: 3/4 of the yogurt mixture
Layer 4: 1/2 of the blueberries
Layer 5: All of the raspberries
Layer 6: 1/4 of yogurt mixture
Layer 2: 1/2 of the blueberries
Layer 3: 3/4 of the yogurt mixture
Layer 4: 1/2 of the blueberries
Layer 5: All of the raspberries
Layer 6: 1/4 of yogurt mixture
Tips:
Garnished with toasted coconut in recipe photo.
16 oz of nonfat Greek yogurt = 2 cups.
If you prefer a sweeter taste, you can use a vanilla or coconut yogurt. Just be sure to update this recipe to account for the additional calories and sugar.
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