86kcal
4g
15g
4g
1g
3g
10g
30mg
- 1/2 Banana
- 3 tbsp thick full-fat Greek-style yogurt
- 10 large Raspberries
- 1/2 large Avocado
- 2 blocks defrosted and excess moisture squeezed out Frozen chopped spinach
1. Mash 1/2 Banana with fork and stir in 3 tbsp thick full-fat Greek-style yogurt.
2. Mash 10 large Raspberries and stir in 3 tbsp thick full-fat Greek-style yogurt.
3. Mash 1/2 large Avocado and stir in 3 tbsp thick full-fat Greek-style yogurt.
4. Stir 2 blocks defrosted and excess moisture squeezed out frozen chopped spinach into 3 tbsp thick full-fat Greek-style yogurt. Serve as is on a spoon, spread on toast, or use to top porridge, chia pudding, or granola.
9% of RDI
42% of RDI
15% of RDI
0% of RDI
0% of RDI
42% of RDI
55% of RDI
Leftover yogurt can be poured into ice lolly moulds to make ice pops. You can substitute cow’s milk yogurt for plant-based alternatives, which are available in large supermarkets.
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