Avocado Yoghurt
Glicemia: 4Porzioni: 2Tempo di preparazione: 2minPasto: Colazione
Micronutrienti:Vitamina AFolatiCalcio
Macronutrienti per 100 g
Energia
86kcal
Zuccheri
4g
Grassi
4g
Fibre
4g
Grassi saturi
1g
Proteine
3g
Carboidrati
10g
Sodio
30mg
Ingredienti
- 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
Preparazione
- 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.
Micronutrienti in % del fabbisogno giornaliero
Ferro
1% del fabbisogno giornaliero
Magnesio
38% del fabbisogno giornaliero
Vitamina C
15% del fabbisogno giornaliero
Omega 3
1% del fabbisogno giornaliero
Vitamina A
75% del fabbisogno giornaliero
Calcio
40% del fabbisogno giornaliero
Folati
55% del fabbisogno giornaliero
Buono a sapersi
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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