Greek Yogurt with Pumpkin Seeds

Rinse the raspberries under cold running water and let them drain well on a sheet of paper towel. Meanwhile, weigh out exactly two hundred grams of full-fat Greek yogurt and twenty grams of pumpkin seeds.

Scoop the weighed Greek yogurt into a generous breakfast bowl. First stir the yogurt briskly with a spoon so the texture becomes completely smooth and even before adding the rest.

Sprinkle the pumpkin seeds over the smoothed yogurt. Then add the drained raspberries to the bowl. Fold everything together very gently so the ingredients are well distributed but the delicate raspberries stay whole.

Serve immediately after combining. Eat the yogurt right away so the pumpkin seeds maintain their crispy texture and don't soften from the moisture.