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Photograph of Mam’s Fruity Yoghurt with Nuts and Seeds

Mam’s Fruity Yoghurt

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.

Makes 1 but can be up-scaled very easily

Course Breakfast, Dessert
Keyword fresh fruit, natural yoghurt
Prep Time 5 minutes
Author Susan

Ingredients

NB Scroll down to Recipe Notes to see some additional ideas for Fruity Yoghurts

Yoghurt:

  • 1 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.
  • 25g raspberries
  • 125g natural Greek or plain yoghurt

Layers:

  • 25g fresh raspberries
  • 25g fresh blueberries
  • ½ kiwi fruit, skinned and chopped

Topping:

  • ¼ banana, (from above) peeled and sliced
  • nuts and seeds (optional)
  • drizzle of honey or maple syrup (optional)

Instructions

  1. Collect together your equipment (See Recipe Notes below) and ingredients.

  2. 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.

  3. 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.

  4. 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.

Recipe Notes

More details on ingredients and instructions:

Please see the ingredient list and the instructions in the post above, for further information.

Equipment:

  • kitchen scales 
  • chopping board and knife
  • mixing bowl
  • serving dishes (s)

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, mash more easily and become quite creamy, adding to the silky yoghurt.

Use your imagination to make these fruity yoghurts your own

Peanut Butter and Banana Yoghurt - 

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!

  1. Mash ⅔ of a banana with 20g peanut butter.
  2. Mix with 125g natural Greek or plain yoghurt.
  3. Chop half of the remaining banana and stir though the yoghurt.
  4. Transfer to to a serving dish/glass. Top the yoghurt with the remaining banana, sliced, some chopped, salted peanuts and curls of chocolate.

Raspberry and Banana Yoghurt with Sweet Meringue -

If you are 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.

  1. Mash ½ a banana with 50g fresh raspberries.
  2. Mix with 125g natural Greek or plain yoghurt.
  3. Crush over 1 shop bought mini meringue nest.
  4. Serve topped with some extra raspberries and crushed meringue.