Strawberry-Beet Yogurt

The strawberry is a classic summer fruit and is used here in my frozen yogurt mixed with beets and camu-camu. Camu-camu is known for having high vitamin C content, which helps support a healthy immune system. Beets and strawberries have dietary fiber, which is shown to help lose weight and control blood sugar levels. Strawberries, beets and camu-camu have a phytonutrient known as anthocyanin. One of the properties of anthocyanin is that it slows the absorption of glucose into the body, improving satiety and aiding in weight loss. With a sour note, the combination of camu-camu, strawberries and beets yield a delicious and tangy, lower calorie treat.

*Although it is a lower calorie treat, you should always remember to watch the portion size.

Serves: 8   Serving Size: 1/2 Cup

Ingredients:

1 ½ lbs. strawberries, fresh

½ cup beets, raw, chopped

1 cup 2% plain greek yogurt

½ cup coconut sugar (or agave nectar)

1 tsp camu-camu powder

Directions:

1) Using a food processor or blender, puree the strawberries. Add the remaining ingredients and blend until well mixed.

2) Allow to cool in your freezer for 1-hour. Remove and whip around mixture. Repeat after another hour and serve, or follow your ice cream machine instructions.

 

Strawberry Beet Yogurt

 

For more recipes using Peruvian superfoods, visit here.

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