Strawberry Coconut Yogurt

Makes 4 servings

Bursting with flavor from the crunchy granola topping, tart strawberries, toasted coconut, and sweet honey, this is an easy dessert to whip up when you’re in a time crunch. In fact, it may very well become your go-to dessert for busy nights.

INGREDIENTS

1 cup sweetened coconut flakes
2 cups plain Greek yogurt
2 cups granola
2 cups strawberries, chopped
4 tablespoons honey

INSTRUCTIONS

1. Choose 4 (8-oz.) containers; these can be jars or bowls, glass, or plastic.*
2. Preheat oven to 325°F and line a cookie sheet with parchment paper.
3. Bake the shredded coconut on the prepared cookie sheet for 6 minutes. Toss and bake for an additional 6 minutes, or until golden brown.
4. Divide the yogurt evenly among the 4 bowls, add the granola, and top with the strawberries.
5. (Optional) Sprinkle with the toasted coconut, granola, and drizzle with honey. Serve and enjoy!

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

NUTRITION • PER ONE SERVING

Calories 770 (35%)
Total Fat 29.99 g (62%)
Saturated Fat 19.401 g
Polyunsaturated Fat 3.159 g
Monounsaturated Fat 5.039 g
Trans Fat 0 g
Cholesterol 16 mg
Sodium 308 mg (21%)
Total Carbohydrate: 114.71 g (47%)
Dietary Fiber: 10 g (40%)
Total Sugars: 68.3 g
Protein: 13.59 g (25%)
Vitamin A 141 mcg (6%)
Vitamin C 43.3 mcg (58%)
Vitamin D 4 mcg (1%)
Potassium 711 mg (15%)
Calcium 210 mg (21%)
Iron 2.53 mg (14%)

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