Mam’s Fruity Yoghurt

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Rich and creamy yogurt, naturally sweetened with banana and served with a wonderful cocktail of fresh fruit. This moreish, healthy and nutritious recipe can be served for breakfast or a wonderful dessert. Serve just as it is or try topping with some chopped, crunchy nuts and seeds.

Make sure your banana is ripe enough.

Your banana should be quite ripe – the skin should be dark yellow with lots of black spots. These bananas will be beautifully sweet and you shouldn’t need extra sweetener. However, if you have a very sweet tooth, you could add a touch of honey or maple syrup. Furthermore, ripe bananas have softer flesh, they mash more easily and become quite creamy, adding to the silky yoghurt.

Use your imagination to make these fruity yoghurts your own

You can make these yoghurts your own by adding your favourite fruit. Don’t eat nuts and seeds? Simply omit them.

For example, if you love nuts, and the wonderful of combination of peanut butter and banana, simply add some, or another nut butter, to the yoghurt and top with chopped nuts. So good!

Or, looking for more of a treat, mash some sweet raspberries into the banana yoghurt and crush in crispy meringue. This sweetens the beautiful pink yoghurt and adds texture, but eat it straight away for the crunch. Top with raspberries, extra crushed meringue and serve for dessert.

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How to make Mam’s Fruity Yoghurt

Please see the printable Recipe Card below for the exact, yet condensed, quantities and instructions.

Collect all the ingredients together:

Yoghurt:

• large, ripe banana, divided. It should weigh around 200g with the skin on and ideally it will have lots of black spots on the skin.
• raspberries
• natural Greek or plain yoghurt

Layers:

• banana, (from above) peeled and sliced
• fresh raspberries
• fresh blueberries
• kiwi fruit, skinned and chopped

Topping:

• mixed chopped nuts and seeds
• drizzle of honey or maple syrup (optional)

How to make these gorgeous, tasty, healthy, fruity yoghurts:

1. Yoghurt:
   • mash ¾ of the banana until very soft. Add the yoghurt, mix thoroughly and push to one side of the bowl.
   • add 25g raspberries and also mash. Swirl these through the yoghurt, so it has a rippled appearance.
2. Prepare the fruit:
   • peel the kiwi and chop into small cubes.
   • halve any large blueberries and raspberries.
   • slice the remaining banana and set aside to decorate the yoghurt.
3. Layer:
   • add ⅓ of the yoghurt mix to a serving dish/glass.
   • top with ⅓ of the chopped fruit. Repeat two more times, adding the banana slices to the top as well.
   • finish with nuts and seeds, if desired.

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Peanut Butter and Banana Yoghurt

1. Mash banana with peanut butter.
2. Mix with natural Greek or plain yoghurt.
3. Chop half of the remaining banana and stir though the yoghurt.
4. Transfer to a serving dish/glass. Top with the remaining banana, sliced, some chopped, salted peanuts and curls of chocolate.

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Raspberry and Banana Yoghurt with Sweet Meringue

The meringue adds both sweetness and texture to the yoghurt, making a more luxurious dish which is wonderful for dessert. To ensure you enjoy the crunch, serve it as soon as you have assembled the dish. If you have any leftovers, it will still be delicious, although without the crunch.

1. Mash ½ a banana with fresh raspberries.
2. Mix with natural Greek or plain yoghurt.
3. Crush over shop bought mini meringue nest.
4. Serve topped with some extra raspberries and crushed meringue.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.