Homemade Fruit Yoghurt

Shop-bought fruit yoghurt can now be deemed a processed or ultra-processed food due to the high amounts of added sugar, artificial sweeteners, colourings, thickeners and preservatives. But it CAN still be a super-nutritious breakfast, snack or pudding for kids, and even adults too.

I make a batch of this every 2 days (takes less than 5 mins) and ensure it’s always in the fridge for an emergency. Swap around the fruit you add for micronutrient and taste variety - frozen fruit always works well (cheaper and less waste). Try peach, nectarine, blueberries, cherries (without stones), raspberries, mango.

PLUS, by adding in extras like nut butter, ground flaxseed and oats, you are adding more fibre, protein and healthy fats to keep your family fuelled and full. What could be better?

INGREDIENTS

(Makes 2 portions - double up on the ingredients if required)

1 handful of frozen or fresh fruit of your choice

(peach, nectarines, blueberries, raspberries, mango, pitted cherries, all work well)

1 banana

1 tsp ground flaxseed

1 tsp smooth nut butter (no added sugar or salt)

1 tbsp rolled oats

4 tbsp natural / plain yoghurt

(Greek style works well as nice and thick; look for live or bio yoghurt, no added sugar)

METHOD

Add all of the ingredients into a blender. Blend until smooth.

Pour into an airtight container and pop into the fridge - lasts for up to 48 hours.

Serve with nuts and seeds sprinkled on the top and/or with whole fruit or on its own.

Enjoy! X