Raspberry Yogurt with Avocado

(Total Time: 20 MIN| Serves: 5)


2 cups whipping cream, sugar-free

1 cup plain yogurt

1 tbsp. powdered stevia

1 cup fresh raspberries

1 tbsp. vanilla extract, sugar-free

1 tbsp. arrowroot powder

¼ cup avocado, cut into chunks

1 oz pack cherry gelatin


Combine raspberries, stevia, vanilla extract, and arrowroot powder in the stainless steel insert of your instant pot. Lock the lid and adjust the steam release handle. Press “Manual” button and set the timer for 15 minutes. Cook on high pressure.
In a large mixing bowl, whisk together whipping cream and yogurt. Beat for 2 minutes on high speed and set aside.
When done, press “Cancel” button and perform a quick release of the pressure by turning the valve into venting position.
Open the pot and transfer the mixture to a bowl with cream. Using a hand mixer beat well for 1 more minute. Chill completely.
Peel avocado and remove the pit. Using a sharp knife, cut into chunks and set aside.
Add gelatin to your instant pot and pour in one cup of water. Press the ‘Saute’ button and gently bring it to a boil, stirring constantly. Cook for 2-3 minutes, or until gelatin dissolves completely.
Divide the raspberry yogurt between 5 glasses and top each with avocado chunks. Top each with gelatin and freeze for 20 minutes before serving.

Per Serving (Calories 218 | Total Fats 17g | Net Carbs: 8.6g | Protein 4.3g |Fiber: 2.1g)