Strawberry Yogurt Crunch
This is a great breakfast recipe - or have a smaller portion as an after dinner snack/dessert.
Although nuts and seeds are high in fat, research shows that people who eat them often tend to be slimmer and healthier. This is because the fat in nuts and seeds is mainly unsaturated (the healthy kind of fat), and they are packed with other essential nutrients and fibre.
Preparation time: 10 minutes
Cooking time: 1-2 Minutes
50 g mixed raw nuts, such as cashews, peanuts, pistachios and almonds
15 g sunflower seeds, unsalted
15 g pumpkin seeds, unsalted
600 g organic yoghurt (I use Organic Wallaby Greek Yoghurt)
1 large mango, sliced
200 g strawberries, sliced
Heat a non-stick frying pan over medium heat and add the raw nuts and seeds. Dry-fry them for 1–2 minutes, stirring continuously until browned (take care as the nuts will burn very quickly). Remove from the heat and, when cool enough to handle, roughly chop with a large knife.
Take four glasses and spoon a little yoghurt into the bottom of each one. Divide the mango slices between the glasses, top with another layer of yoghurt, then finish with a layer of sliced strawberries.
Sprinkle the toasted nut and seed mixture over the top.
Nutrition (per serve):
Calories 311; Fat 17.3 g; Sat. Fat 5.2 g; Carbs 22.6 g; Sugar 13.8 g; Fiber 3.4 g; Protein 19.9 g