My go-to breakfast is Greek yogurt. I love the thick creamy tart yogurt and the bonus is that one cup has 20 grams of protein so it keeps you fuller longer. And the bacteria in the yogurt is so good for belly health.
Summer is fast approaching, so I have made this gorgeous tropical bowl. But you can substitute the fruit based on your likes or what you have in season or the fridge.
You can also make a huge platter by tripling or quadrupling the recipe. Mother’s day is fast approaching and this would be the perfect family-style weekend breakfast.
Healthy and so delicious and easy and your body will thank you. Have a wonderful weekend.
xxx Chef MM
Summer Greek Yogurt Bowl
Ingredients
- 1 cup of good quality Greek yogurt ( I like Fage)
- ½ cup strawberries
- ½ cup blueberries
- 1 banana sliced
- 3 slices of papaya/ paw paw/ panino
- 1 granadilla/passion fruit halved
- 1 hairless kidney-shaped mango – cut into grenades ***
- 2 TBS shelled pistachios or another nut
Instructions
Arrange the Greek yogurt in the center of a large bowl. Surround the yogurt with the fruit. Enjoy
****MANGO GRENADES
This is something Saul taught me and it really does look like a Grenade. Stand the mango on your cutting board stem end down and hold. Place your knife about 1/4″ from the widest center line and cut down through the mango. Repeat on the other side till you have 2 ovals of “cheeks.” You can eat and enjoy the pip.
Cube each cheek in a box pattern making sure to cut deep into the mango but not through the skin. Push the cubes out of the skin by inverting your slices.
SERVES 1
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