Raspberry Pear Oat Soak
Note: If you prefer a smooth mix, blend the yogurt and fruit together, as indicated below. For a chunkier approach, simply stir it together. Frozen or fresh berries work well, as will just about any berry you like in place of raspberries. From Robin Asbell.
• 1 c. rolled oats
• 1/2 c. plain yogurt
• 1/2 c. milk
• 1 c. raspberries, plus more for garnish, divided
• 1/2 tsp. vanilla
• Honey, optional
• 1 medium pear, sliced
• 1/2 c. blackberries
• 1/2 c. red grapes
• 2 tbsp. shelled pistachios, chopped
• A few fresh raspberries
Measure the oats into a 4-cup storage container.
In a blender or food processor, place the yogurt, milk, 1 cup raspberries, vanilla and, if desired, a couple of tablespoons of honey. Blend until very smooth. Pour over the oats and stir. Cover the container and refrigerate for at least 3 hours, or up to 4 days.
To serve in a large stemless wine glass: Place 1/2 cup of the oats in the glass. Place a few sliced pears on top, then blackberries, pressing them up against the sides of the glass. Drop in 1/4 cup oat mixture, and top with more pears and a layer of red grapes. Top with 1/4 cup oat mixture, then garnish with pistachio nuts, a slice of pear and remaining raspberries and grapes.
Or to serve in a bowl: Spread 1 cup of oat mixture in a low bowl. Arrange fruit and pistachios on top. Drizzle with honey, if desired.
Nutrition information per serving:
Calories 390 Fat 8 g Sodium 75 mg Sat. fat 2 g
Carbs 69 g Total sugars 28 g
Protein 14 g Chol 5 mg Dietary fiber 14 g
Exchanges per serving: ½ milk, 2 fruit, 2 starch, ½ lean protein, 1 fat.