Yield: 6 servings
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients:
- 1 cup plain Greek yogurt
- 2 cups full-fat coconut milk
- ½ cup Swerve
- 2 teaspoons ground cardamom
Directions:
1. Arrange a steamer trivet in the bottom of the Instant Pot and pour in one cup of water.
2. In a heatproof pan, mix together all of the ingredients.
3. With a piece of foil, cover the pan.
4. Place the pan on top of the trivet.
5. Secure the lid and place the pressure valve to the “Seal” position.
6. Select “Manual” and cook under “High Pressure” for about 20 minutes.
7. Select “Cancel” and carefully do a “Natural” release for about 10 minutes, and then do a “Quick” release.
8. Remove the lid and keep aside to cool.
9. Refrigerate to chill before serving.
Nutrition Information per Serving:
Calories: 216
Fat: 19.6 grams
Carbohydrates: 7 grams
Protein: 4.2 grams
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