So I was looking and drooling over different dessert recipes when I thought I might try to make a cake for my twins birthday on Monday (how are they 3 already?! 😭).... Anyway, I came across this dessert and thought WOW! 🤯👀 While it wasn't exactly what I wanted to feed my 3-years-olds (hello, berry stains EVERYWHERE!), I am keeping it handy for the next social event I'm invited to! I mean, how GORGEOUS is this dessert?! 💖PLUS, it helps me stay on track with my nutrition plan?! I mean I might be talking myself into making it today just for myself... 🤷♀️
Ingredients:
Nonstick cooking spray
8 slices low-sodium sprouted whole-grain bread, crusts removed, divided use
¾ cup fresh (or thawed frozen) sliced strawberries
½ cup fresh (or thawed frozen) blackberries
½ cup fresh (or thawed frozen) blueberries
¼ cup fresh (or thawed frozen) raspberries
2 Tbsp. raw honey
6 tsp. reduced-fat (2%) plain yogurt
Instructions:
Line a 2-quart dish, lightly coated with spray, with 4 slices of bread. Set aside.
Combine strawberries, blackberries, blueberries, raspberries, and honey in a large bowl; slightly mash berries. Mix well.
Top bread with berries and remaining 4 slices bread.
Cover tightly with plastic wrap; top with something heavy, like a saucepan. Refrigerate for 24 hours.
Portion pudding into 8 serving bowls; top each with 1 tsp. yogurt.
Portion Fix Containers: ½ Purple, 1 Yellow
2B Mindset Plate: An FFC as part of breakfast or lunch.
Recipe and photo from Beachbody's blog here.