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Yogurt bowl for breakfast

updated

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Ingredients for 1 servings:

  • 115 g natural yogurt
  • 1 ½ cups berries, frozen or fresh
  • 30 g mango pulp
  • 6 raspberries, fresh
  • 15 blueberries, fresh
  • 1 tsp chocolate sprinkles
  • 1 tsp honey

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

simple, healthy

Thaw frozen fruit in the microwave or in a water bath until soft. Meanwhile, pour the yogurt and honey into the bowl and mix. Purée the thawed berries with a hand blender and pour enough over the yogurt to completely cover it. If you want to enjoy the bowl warm, reheat the berries first. Cover the remaining berry purée and store it in the refrigerator for the next day or for another serving. Arrange the fresh fruit and chocolate sprinkles on top of the purée. I do this by placing them in rows next to each other.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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