Tropical yoghurt fruit whip

Make these fun and colourful jars on the spot, or in advance, for a quick meal on the go. High in protein and fibre with two serves of fruit.

  • Skill Easy
  • Prep time 5 mins
  • Servings 1
Rating

Ingredients:

  • 3/4 cup unsweetened low-fat Greek yoghurt
  • 1/2 cup chopped pineapple, divided
  • 1/2 cup chopped mango, divided
  • 1 Weet-Bix wheat biscuit, crushed
  • Pulp from 1/2 fresh passionfruit
  • 2 Tbsp seeds or chopped nuts
  • 1 tsp maple syrup or honey, optional

Method:

  1. Pulse yoghurt, half the pineapple and half the mango in a blender to a rough puree, or mash fruit with a fork and stir through yoghurt.
  2. Fold in crushed Weet-Bix wheat biscuit, passionfruit pulp, and seeds or nuts.
  3. Spoon into a jar, top with remaining fruit and drizzle with syrup or honey if using.

Tips:

  • Swap out the tropical fruit for 1 cup of fresh or frozen berries, peaches, kiwi, or your favourite fruit!
  • Stir through a splash of your milk of choice for a thinner consistency.

Nutritional information:

  • Per Serve
  • Energy (kJ)
    1780
  • Energy (Cal)
    424
  • Protein (g)
    17
  • Fat (g)
    16
  • Saturated Fat (g)
    5.7
  • Carbohydrate (g)
    51
  • Sugars (g)
    40
  • Dietary Fibre (g)
    9.3
  • Sodium (mg)
    194
  • Potassium (mg)
    629
  • Iron (mg)
    3.6
  • Calcium (mg)
    75
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