go to breakfast: whipped yogurt cream and berries
I've never liked yogurt. They say your taste buds change every few years, so every few years I try yogurt only to discover I still don't like it. I made a real attempt to like greek yogurt when it became popular, but it was quickly ruined when someone had me try it with Splenda in it.
I'm not saying I love it now, but it became much more appetizing to me this past weekend when I discovered it could be easily mixed with whipped cream. I call it "Whipped Yogurt Cream" – half yogurt, half cream. The texture is divine and, for me, it's guilt free. It might not be the healthiest of all breakfasts, but it's not full of sugar and it's totally yummy and decadent.
Whipped Yogurt Cream
- 1 cup heavy cream
- 1 cup greek yogurt
- 1-2 tbsp agave nectar (depending on how sweet you like it)
- 3 tsp vanilla extract
Whip heavy cream in a stand mixer (or with a hand mixer). In a separate bowl combine greek yogurt and agave nectar. Gently fold the whipped cream into the greek yogurt. Mix in vanilla extract.