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Greek yoghurt with pumpkin seeds
Breakfast · Keto & hormone balance

Greek yoghurt with pumpkin seeds

🍽 Breakfast 🥩 Greek yoghurt 🌱 Vegetarian
354
kcal
14g
Protein
30g
Fat
9g
Net carbs

Ingredients

  • - 400g Greek yoghurt (10% fat) - 40g pumpkin seeds

Preparation

  • 1

    Heat a dry frying pan over medium-high heat. Toast the pumpkin seeds for three to five minutes until they turn light brown and begin to puff. Shake the pan regularly to prevent burning. Pour the hot seeds directly from the pan onto a plate and let them cool completely so they become properly crispy.

  • 2

    Take a chilled bowl and scoop the Greek yoghurt into it. Smooth the top of the yoghurt neatly with the back of a spoon.

  • 3

    Sprinkle the completely cooled pumpkin seeds evenly over the yoghurt. Fold the seeds through with a few gentle sweeps from bottom to top. Make sure the thick texture of the yoghurt is preserved and do not stir for too long.

  • 4

    Place the bowl directly on the table and serve the dish immediately. This prevents the pumpkin seeds from becoming soft and preserves the crispy bite in the yoghurt.

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