Avocado Yoghurt
Blood Sugar: 4Servings: 2Preparation Time: 2minMeal Category: Breakfast
Micronutrients:Vitamin AFolateCalcium
Macronutrients per 100g
Energy
86kcal
Sugar
4g
Fat
4g
Fiber
4g
Sat fat
1g
Protein
3g
Carbs
10g
Sodium
30mg
Ingredients
- 1/2 Banana
- 3 tbsp thick full-fat Greek-style yogurt
- 10 large Raspberries
- 1/2 large Avocado
- 2 blocks defrosted and excess moisture squeezed out Frozen chopped spinach
Preparation
- Mash 1/2 Banana with fork and stir in 3 tbsp thick full-fat Greek-style yogurt.
- Mash 10 large Raspberries and stir in 3 tbsp thick full-fat Greek-style yogurt.
- Mash 1/2 large Avocado and stir in 3 tbsp thick full-fat Greek-style yogurt.
- Stir 2 blocks defrosted and excess moisture squeezed out frozen chopped spinach into 3 tbsp thick full-fat Greek-style yogurt. Serve as is on a spoon, spread on toast, or use to top porridge, chia pudding, or granola.
Micronutrients % of RDI
Iron
1% of RDI
Magnesium
38% of RDI
Vitamin C
15% of RDI
Omega 3
1% of RDI
Vitamin A
75% of RDI
Calcium
40% of RDI
Folate
55% of RDI
Good to know
Leftover yogurt can be poured into ice lolly moulds to make ice pops. You can substitute cow’s milk yogurt for plant-based alternatives, which are available in large supermarkets.
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