Greek Yogurt Bowl with Tropical Fruit
Greek Yogurt Bowl with Tropical Fruit - Bring the sun a little closer! Photo: Maren Tree Garden
Healthy, because
Even smarter
Nutritional values
The star fruit (carambola) is not only a visual highlight in the morning, but also supplies our body with minerals such as phosphorus, iron and magnesium. The tropical fruit is also rich in vitamin C for a healthy immune system.
The tropical fruit yogurt is a delicious breakfast, but if you add a tablespoon of honey to the yogurt and replace the flax seeds with coconut flakes, it is also a delicious, healthy dessert. 3-4 tablespoons of oat flakes or muesli can be added to the breakfast for those who need a little more carbohydrates in the morning
(Percentage of daily recommendation)
| Calorie | 490 cal. | (23 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 5.6 g | (22 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 2.1 μg | (4 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 482 mg | (12 %) | ||
| Calcium | 235 mg | (24 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 11.2 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 18.4 g | |||
| Uric acid | 17.6 mg | |||
| Cholesterol | 35 mg |
Ingredients
- Ingredients
- 18 ozs low fat Greek yogurt (plain or vanilla)
- 3 ozs Coconut milk
- 1 Tbsp honey
- 1 Star fruit
- 1 Persimmon
- 2 tsps flaxseed
Kitchen utensils
Preparation steps
Mix yogurt with coconut milk and honey.
Wash the starfruit, grate dry and cut into thin slices. Wash and halve the persimmon, cut out the stem and stalk and dice the flesh.
Mix half of the cubes with the yogurt, divide it into two bowls, garnish with the remaining persimmon, star fruit slices and flaxseed and serve.
