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Raspberry Protein Pots with Pistachios

Make-ahead raspberry protein pots with beetroot and pistachios

Raspberry protein pots are make-ahead yoghurt pots blended from Greek yoghurt, frozen raspberries, vanilla protein powder and a little beetroot powder, then chilled until thick. They take 10 minutes to make, set in the fridge in 2 hours and give you 4 pots for grab-and-go breakfasts or snacks.

The beetroot powder is mostly there for that soft pink colour. Top each pot just before serving with a spoonful of yoghurt, a drizzle of honey and Lifestyle Food Dry Roasted Pistachios. Adding them last keeps the nuts crunchy, and the salt balances the tart raspberries.

Ingredients

For the pots:

• 1½ cups frozen raspberries
• 2 cups plain Greek yoghurt
• 2 scoops (50–60g) vanilla protein powder
• 1–2 tsp beetroot powder
• 1 tbsp honey or maple syrup (optional)
• 1 tsp vanilla extract
• Pinch of salt

To serve:

• ¼ cup shelled Lifestyle Food Dry Roasted Pistachios
• 4 tbsp plain Greek yoghurt
• Honey, for drizzling
• Extra raspberries and fresh mint (optional)

How to make raspberry protein pots

1. Add the frozen raspberries, Greek yoghurt, protein powder, 1 tsp beetroot powder, honey or maple syrup (if using), vanilla extract and salt to a blender.
2. Blend until smooth and evenly pink. Taste, then add the second teaspoon of beetroot powder for a deeper colour, or a little more honey if you’d like it sweeter.
3. Divide between 4 glasses or jars, cover and refrigerate for at least 2 hours to firm up.
4. Just before serving, top each pot with a spoonful of Greek yoghurt, a drizzle of honey and the roasted pistachios. Add extra raspberries and mint, if you like.

Preparation time: 10 minutes
Chilling time: 2 hours
Total time: 2 hours 10 minutes
Serving size: 4 pots

Raspberry protein pots FAQs

1. What does beetroot powder do in this recipe?
   It’s mainly there for colour, giving the pots a deeper pink. At 1–2 teaspoons you’ll barely taste it. Leave it out and the pots will simply be a paler pink.

2. Can I use fresh raspberries instead of frozen?
   Yes. Frozen raspberries make the mixture thicker and colder, so with fresh ones the pots may be slightly looser. Give them a little longer in the fridge.

3. How long do raspberry protein pots keep?
   Covered in the fridge, they keep for up to 3 days. Add the yoghurt, honey and pistachios just before serving so the nuts stay crunchy.

4. Can I make them without protein powder?
   Yes. Swap it for an extra ½ cup of Greek yoghurt. They’ll be less sweet, so you may want the honey.

5. Can I make them dairy-free?
   Use a thick plant-based yoghurt and a plant-based protein powder, and sweeten with maple syrup instead of honey.

Keep a pack of Lifestyle Food Dry Roasted Pistachios on hand for topping yoghurt pots, salads and snacking.