Recipe of the Week 7/25: Greek Yogurt Fruit Salad

Yields 4 Servings 


1 cup strawberries sliced 

1 cup blackberries 

1/2 cup raspberries 

1/2 cup blueberries 

1/2 cup nonfat Greek yogurt 

(Replace with coconut or almond yogurt for Paleo and Vegan and double to 1 cup) 1/4 cup unsweetened coconut milk omit if making Paleo or Vegan 1/2 tsp vanilla extract 

stevia optional 

2 tbsp pumpkin seeds optional 



Place the Greek yogurt, coconut milk, vanilla and stevia in a blender. Blend on high until smooth. Note, if the mixture is too thick add another 1-2 tablespoons of milk and blend again. 


Transfer the berries to a large mixing bowl then pour the yogurt mixture over the berries. Stir to combine. Stir in optional pumpkin seeds for crunch! 


Chill in the refrigerator 20 minutes then enjoy! Recipe keeps up to 5 days. 

Meal Plan Check Boxes: 

1 Dairy 

1 Fat 

1 Fruit 

Nutritional Facts: Per Serving: Calories 100, Fat 4g, Saturated Fat 3 g, Cholesterol 1mg, Sodium 12 mg, Carbohydrates 12g, Fiber 4g, Sugar 7g, Protein 4g 

Adapted From: 

Brianna Lawless, MS, RDN

You Might Also Enjoy...

I've Lost Weight: Now What?

Many people who experience meaningful weight loss end up gaining it back and then some. With the help of weight-loss experts, you can learn how to keep the weight off for good.

Recipe of the Week 8/8: Chicken Salad

Ingredients 12 ounces of chicken breast or 12 oz. canned in water 1/2 cup Greek yogurt 1/2 cup green bell pepper diced 1/2 cup red grapes sliced in half 1/2 tsp sage 1 tsp thyme 1 tbsp lemon juice