Amaranth Yogurt Pop
with Raspberries and Toasted Coconut Flakes
Ingredients for 2 People
1½ cups popped amaranth (60 g)
1–1¼ cups soy yogurt (260 g)
4 tablespoons agave syrup
1¾ cups raspberries (200 g)
2 pinches ground vanilla
⅔ cup coconut flakes (10 g)
Preparation Time: approx. 10 minutes
Mix amaranth and soy yogurt and then sweeten with 2 tablespoons agave syrup. Sort out damaged raspberries. Marinate the berries in a mixture of 1 tablespoon agave syrup and vanilla. Toast the coconut flakes in a dry skillet approx. 3 minutes, until they begin to change color. Sweeten with 1 tablespoon agave syrup. Layer the berries and amaranth yogurt mixture in a glass and top with toasted coconut flakes.
“This recipe quickly became the favorite of the first Challengers because it is quick to make and tastes wonderfully light and delicious!”
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ATTILA HILDMANN
