Fruit yogurt parfaits recipe
This gloriously nutritious parfait is full to the brim with gorgeous fruits, from tropical kiwi and pineapple to juicy mango and blueberries. What's more, this beautiful breakfast bowl can be whipped up in just 20 minutes, and contains all the vitamin C you need in a day.
See method- Serves 4
- 20 mins to cook
- 285 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 2 large bananas, peeled
- 200g low-fat natural yogurt
- 1-2 tbsp honey, to taste
- 350g frozen blueberries
- 4 passion fruits, halved
- 2 kiwi fruit, peeled and sliced into rounds
- 1 papaya, peeled, halved, seeded and sliced
- 2 x 80g packs mango and pineapple fingers, chopped
- 4 tbsp pomegranate seeds
- 4 tbsp gluten-free granola
Each serving contains
- Energy
- 1210kJ 285.0kcal
- Fat
- 3g
- Saturates
- 1g
- Salt
- 0.2g
- Sugars
- 47g
of the Reference intake
Carbohydrate 59.3gProtein 6.7gFibre 4.4g
Method
- Roughly chop a banana and put in a blender with the yogurt, 1 tbsp honey, 300g frozen blueberries and the scooped-out flesh from 4 passion fruit halves. Whizz until smooth.
- Divide the mixture between 4 shallow serving bowls.
- Slice the remaining banana and arrange with the remaining passion fruit halves and blueberries, the kiwi, papaya, mango, pineapple, pomegranate seeds and granola on top. Serve immediately.
- See more Breakfast recipes
- Honey is unsuitable for children under 12 months.
