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
- 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.
- Fold in crushed Weet-Bix wheat biscuit, passionfruit pulp, and seeds or nuts.
- 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.
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Per Serve
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Energy (kJ)1780
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(Cal)424
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Protein (g)17
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Fat (g)16
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Saturated Fat (g)5.7
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Carbohydrate (g)51
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Sugars (g)40
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Dietary Fibre (g)9.3
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Sodium (mg)194
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Potassium (mg)629
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Calcium (mg)75
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Iron (mg)3.6