Yoghurt bowl

Yoghurt Bowl

This yoghurt bowl is filling and delicious for during the week. I usually make the syrup the night before and just combine all the ingredients the next morning. The Almonds also add a nice crunch to the dish while the Pomegranate add small bursts of flavour.


  • 1 Kiwi, peeled and sliced
  • 1/2 Banana, peeled and sliced
  • Handful of Pomegranate seeds
  • Handful of toasted Almonds, chopped
  • 5 tbsp of Natural Yoghurt
  • 100g Blueberries, rinsed
  • 2 tbsp Honey


  1. First make the syrup.
  2. Simmer 80g of blueberries with 20ml of water  and 2 tbsp honey for approx 20 mins until reduced.
  3. Spoon the yoghurt into a bowl and add the syrup.
  4. With a knife pull the jam out into the yoghurt to create a marble effect.
  5. Top of with fruit and nuts.

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