Graham Cracker Coriander Yogurt Cups

Makes 3 servings

Coriander has been used in Egyptian culture as medicine and in cooking since 1550 BC. This dessert features creamy yogurt and a cream cheese filling with a Graham cracker and coriander spiced crust. Garnish with fresh mint, honey, and berries and enjoy as dessert or any time of the day!

INGREDIENTS

For the crust:

¾ cup Graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granola
¼ cup brown sugar
½ tablespoons poppy seeds
1 teaspoon ground coriander

For the filling:

1 cup cream cheese, softened
½ cup Greek yogurt
1 teaspoon vanilla extract

For the topping:

½ cup fresh strawberries, diced
¼ cup fresh blueberries
¼ cup fresh raspberries
2 tablespoons honey
3 fresh mint leaves

INSTRUCTIONS

1. Choose 3 (8-oz.) containers; these can be jars or bowls, glass, or plastic.*
2. Combine the Graham cracker crumbs, butter, granola, sugar, poppy seeds, and coriander in a medium bowl.
3. Divide the mixture evenly among the three jars and press into the bottom to form a base.
4. Add the cream cheese, Greek yogurt, and vanilla extract to a medium bowl, stirring to combine. 
5. Pour yogurt mixture over the graham cracker granola crust, cover with a lid or plastic wrap, and chill in the fridge overnight.
6. Before serving, top with the strawberries, blueberries, raspberries, and (optional) honey.

Note: *Choose containers with well-fitting lids for an on-the-go breakfast, lunch, or snack.

NUTRITION • PER ONE SERVING

Calories 717 (33%)
Total Fat 49.38 g (102%)
Saturated Fat 30.1 g
Polyunsaturated Fat 2.829 g
Monounsaturated Fat 13.658 g
Trans Fat 0.002 g
Cholesterol 117 mg
Sodium 438 mg (29%)
Total Carbohydrate: 62.04 g (25%)
Dietary Fiber: 3.3 g (13%)
Total Sugars: 50.47 g
Protein: 10.84 g (20%)
Vitamin A 1526 mcg (65%)
Vitamin C 16.7 mcg (22%)
Vitamin D 33 mcg (6%)
Potassium 357 mg (8%)
Calcium 184 mg (18%)
Iron 2.48 mg (14%)

This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here