Yogurt Fruit Bowl (Printer-friendly)
Creamy Greek yogurt layered with seasonal fresh fruits, granola and seeds for a wholesome morning bowl.
# What You Need:
→ Dairy
01 - 1 cup plain Greek yogurt (about 240 g)
→ Fruits
02 - 1/2 cup strawberries, sliced (about 75 g)
03 - 1/2 cup blueberries (about 70 g)
04 - 1/2 cup mango, diced (about 85 g)
05 - 1/2 banana, sliced
→ Toppings
06 - 2 tbsp granola (use gluten-free if needed)
07 - 1 tbsp honey or maple syrup
08 - 1 tbsp chia seeds or flax seeds
# How to Make It:
01 - Divide the Greek yogurt evenly between two serving bowls, spreading it across the bottom in an even layer.
02 - Wash and thoroughly dry all fresh fruit. Slice the strawberries and banana, dice the mango, and leave the blueberries whole. Arrange the prepared fruits over the yogurt in each bowl.
03 - Sprinkle the granola and chia or flax seeds evenly over the fruit-topped yogurt in both bowls.
04 - Drizzle honey or maple syrup over each bowl to taste. Serve immediately while the granola is still crunchy.
# Expert Tips:
01 -
- It takes literally ten minutes and makes you feel like you have your life completely together.
- The creamy tang of Greek yogurt against sweet ripe mango is the kind of flavor contrast that makes you close your eyes without meaning to.
02 -
- Do not prep the fruit the night before and leave it in the fridge uncovered, because bananas turn brown and strawberries get strangely firm.
- Adding the granola too early turns it into soggy rubble, so always keep it separate until the very last second.
03 -
- Let the yogurt sit out for about five minutes before assembling so it loses its refrigerator chill and the flavors open up.
- Always taste your fruit before building the bowl, because one bland strawberry can drag down the whole experience.