Black Raspberry Yogurt with Wheat Germ




Today, the skies are cloudless. It is hot and dry, and in the morning, the air is still crisp. This afternoon, we will go for a picnic at the park with friends, and I am already thinking about what to pack for our lunch as I prepare Magnus’ morning meal. I make him whole wheat toast, chopped bananas and this yogurt treat with berries, wheat germ and ground hemp. I use brown rice syrup, but you can also use honey or agave nectar.

Black raspberries is a superfood which contain the highest amounts of DHA Omega 3 fatty acid, as well as protein, Vitamin A and C, magnesium, calcium, folate and fiber. It has an interesting texture – soft with crunchy seeds inside that pop when you chew on them – but it can sometimes be too tart for some children – in this case, you can either use other berries, like blueberries, or mash up the black raspberries and blend with a bit of honey or agave nectar before topping the yogurt with it.

Wheat germ is an incredible superfood, containing very high amounts of many fatty acids, vitamins and minerals – DHA Omega 3, protein, Vitamin A and C, Vitamin E, folate, calcium, iron, potassium and magnesium. It is versatile and so easy to integrate into any meal. It has a subtle neutral flavor, a bit nutty, and apart from the grainy texture, you can hardly taste it when blended with other ingredients.



Black Raspberry Yogurt with Wheat Germ and Honey

Serves 4



2 cups Greek-style plain yogurt

2 tablespoons wheat germ

1 tablespoon ground hemp seeds

2 tablespoon honey, brown rice syrup or agave nectar

1 cup black raspberries


1. In 4 serving bowls/cups, divide the yogurt.

2. Sprinkle the hemp seeds and wheat germ.

3. Divide the black raspberries and top each yogurt with them.

4. Drizzle the honey and serve.






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