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Mixed Berry Yogurt with Almonds

This is a fast and easy breakfast, snack, or dessert that is high in protein. I typically use a blend of frozen mixed berries, but fresh berries would be an excellent choice as well. You can prepare this ahead of time so breakfast is waiting for you when you open the fridge. For breakfast on the go, layer it in a small mason jar with a lid.

By tastykitchen · From Open Recipes · 3 ingredients
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Why it works: Yogurt and almond work together. They rank in the top 10% of all ingredient pairs, and 683 recipes mention both. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

The recipe

Serves 1
Prep5 min

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. If the mixed berries are frozen, thaw them first by leaving them in a bowl in the fridge or at room temperature until soft, about 2 minutes.

  2. Spoon the nonfat plain Greek yogurt into a serving bowl and smooth the top.

  3. Spoon the thawed mixed berries over the yogurt, spreading them evenly.

  4. Coarsely chop the 10 whole almonds and scatter them over the berries and yogurt.

  5. Serve right away, or cover and chill until ready to eat.

By tastykitchen. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Yogurt + almondtop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together683 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs