Greek yogurt is a great substitute for ice cream. I know, it’s a bit of a stretch, especially because my favorite part of a perfectly swirled soft serve ice cream cone are the rainbow sprinkles. It’s just not the same on Greek yogurt, trust me, I’ve tried. lol But when topped with a blackberry sauce and pistachio nuts, it really does becomes a sweet treat!
- (2) 7oz. containers of Greek yogurt
- 6oz. of blackberries
- 1 cup water
- 1/4 cup agave syrup
- 1 teaspoon dark brown sugar
- 2 pinches cinnamon
- a little freshly grated nutmeg
- juice of half a lemon
- a few mint leaves
- 2 teaspoons pistachios, chopped
In a saucepan, combine the blackberries, water, agave syrup, dark brown sugar, cinnamon, nutmeg and bring to a boil. Add in the lemon juice and a mint leaf chopped. Keep at a simmer on medium heat, uncovered until it reduces into a sauce, about 30-45 minutes. Keep an eye on it, because it can burn easily. This makes 2 servings. In each bowl, place a heaping teaspoon of the hot blackberry sauce (it’s a nice little surprise on the bottom), top with the Greek yogurt, smooth the surface and make a small well and add another heaping teaspoon of blackberry sauce. Garnish with the pistachio nuts, a few mint leaves and enjoy!
|So yummy, the sprinkles won’t even be missed|