I finally took a stab at my own version of this pumpkin yogurt recipe. It was my first time cooking wheat berries, so I was nervous, but it turned out great!
I found the wheat berries at Whole Foods and Googled how to properly cook them:
7 cups of water, 2 cups of wheat berries, 1 teaspoon salt, boil for one hour, strain any excess water, refrigerate. Make sure you stir a bit, especially at the beginning, to keep the wheat berries from sticking to each other or to the bottom, but for the most part just leave it be.
7 cups of water, 2 cups of wheat berries, 1 teaspoon salt, boil for one hour, strain any excess water, refrigerate. Make sure you stir a bit, especially at the beginning, to keep the wheat berries from sticking to each other or to the bottom, but for the most part just leave it be.
I used the entire Greek yogurt, the entire can of pumpkin (NOT the pre-seasoned pumpkin pie mix), and added cinnamon and sugar to taste. If you don't like bitter flavors, try using vanilla yogurt or adding more sugar.
After mixing together the ingredients, I poured it back into the Greek yogurt container for storage. I've been bringing it to work as breakfast and topping with wheat berries and apple cinnamon muesli. DELISH!
