Yogurt Breakfast with Raspberry Compote

Ingredients

• Raspberries

  Raw

  170g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Baking soda

  Leavening agents

  ⅛ tsp or 0.6g

• Water

  Plain, clean water

  ¼ cup or 59g

• Orange zest

  1 tsp or 2g

• Vanilla extract

  1 tsp or 4g

• Greek yogurt

  Plain, whole fat

  1 ½ cup or 360g

• Pistachios

  Salted - Kroger

  ³⁄₁₆ cup or 43g

• Chia seeds

  Seeds, dried

  2 tbsp or 24g

Directions

1. In a small saucepan add the raspberries, water, sugar, chia seeds, baking soda, orange zest (if using) and vanilla. Cook at medium-low heat until the raspberries have released their liquid and begun to thicken, the small pieces are soft and falling apart, and you have a syrupy compote (about 10 minutes). Allow to cool.
2. Serve the yogurt in two bowls. Top with the compote, chopped pistachios and a little orange zest.