Truth be told, this breakfast (or snack) recipe came up because I had leftover cranberry sauce from thanksgiving, but it’s so delicious and filling that I’m considering making more cranberry sauce just so I can keep eating this cranberry pistachio yogurt for breakfast!
I’ll post the recipe for the cranberry pistachio yogurt, and for the cranberry sauce so you can make it if need be, this is a great way to use up those leftovers still in the fridge from last week. You can also buy store bought cranberry sauce but those tend to have a lot more sugar and additives.
Cranberry Pistachio Yogurt
- 1/3 cup plain Greek yogurt (I like 2%)
- 1 tablespoon cranberry sauce (whatever kind you have on hand, or use the recipe below)
- 1 tablespoon chopped pistachios
Cranberry Sauce (optional)
- 1 8oz bag of fresh cranberries
- Zest and juice of 1 orange
- 1/3 cup of sugar
- 2 tablespoons of water
- 1 pinch of dried ground ginger (optional)
To make the cranberry sauce, (if you’re making it) simply place all of the ingredients into a deep saucepan and mix to combine. Place the lid on it. Simmer over low to medium heat until the cranberries start to pop and mixture thickens. This will take about 5-10 minutes. Watch it and stir occasionally to make sure the bottom doesn’t burn.
When done, remove the cranberry sauce from the heat, let it come to room temperature, then store in a jar or storage container in the fridge until you’re ready to use.
To make the cranberry pistachio yogurt, mix the yogurt with cranberry sauce then top with the chopped pistachios. Simple as that! This cranberry pistachio yogurt is filling and flavorful which makes it a great breakfast or snack.
Enjoy!