- Category: Breakfast
- Servings: 1
- 1½ cup (8 ounces) plain yogurt
- 2½ ounces fresh pineapple
- 20 whole blanched and slivered almonds
- ½ cup unsweetened almond milk
In blender, combine yogurt, pineapple, almonds and almond milk and puree until smooth and creamy. Serve and enjoy!
Note: Other low-carb fruits or nuts can be substituted for pineapple and/or almonds.