Graham Cracker Coriander Yogurt Cups

MAKES 3 SERVINGS

Coriander has been used in Egyptian culture as medicine and as a cooking spice since 1550 BC. This dessert features creamy yogurt and a cream cheese filling with a graham cracker and coriander 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 diced fresh strawberries
¼ cup fresh blueberries
¼ cup fresh raspberries
2 tablespoons honey
3 fresh mint leaves

INSTRUCTIONS

1. Choose three (8-ounce) 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 between 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, honey, and mint.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here