Raspberry Flaxseed Yogurt Cup

Raspberry Flaxseed Yogurt Cup


I recently became aware of a Swedish type of yogurt called Siggi’s yogurt. It says on the bottle that they are the Swedish version of kefir, known as filmjolk.  (There should be an accent mark called an umlaut over the o, but I didn’t know how to insert it.)  They say they get the milk from family farms in New York state. I bought it at the health food store recently, and it is quite good.  It does taste just like kefir, and has a refreshing kind of effervescense (light carbonation) that is often found in kefir.  Plain kefir is rather strong tasting, so if you are used to the kind with sugar you might need to add some fruit or fruit juice.  Here is a simple recipe using kefir or yogurt:

Rapberry Flaxseed Yogurt Cup

1/2 cup natural plain kefir or yogurt
1 tablespoon whole ground flaxseed meal
5  raspberries, whole or sliced

Add flaxseed and raspberries to kefir or yogurt and stir.  If you want to use some of the raspberry juice for flavoring, you can slice the raspberries before adding.


Filed under health food, healthy recipes

3 responses to “Raspberry Flaxseed Yogurt Cup

  1. Nice one! I haven’t had much luck liking kefir, but maybe I should try making it myself for better result. I HAVE had great luck making delicious yogurt myself… https://cookupastory.wordpress.com/2014/12/04/gut-wars-arm-yourself-with-yogurt-and-prosper/


    • I tried making kefir myself once, but I think I left it in too long and it came out a bit strong. I got some kefir starter online, you can also buy it at the health food store or simply add a little bit of store bought kefir to the milk. The instructions said that you should bring a quart of milk to the boiling point, let it cool to room temperture, then add the starter, and transfer to a new container. Let it sit for 24 hours(or to taste), or until it starts to thicken.


      • Seems easy enough… thanks! You should try again. Next time, I bet you’ll get it perfect :). 24 hours does seem rather long. I’ll try it too, maybe just 10 hours to start, like my yogurt!


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