Middle Eastern
Fruit and yogurt cup
A sweet, cool snack box with pomegranate and banana.
- 6minutes
- 4servings
- 200kcal each
- 5gprotein
Ingredients
The amounts here and inside every step follow this number.
- Yogurt 400 g
- Bananas 2
- Apples 1
- Pomegranate 1
- Honey 1 tbsp
From the cupboard
- A few drops of lemon juice (stops apple going brown)
What you will need
Small leak-proof cups with lids, Knife and board, Spoon
Method
-
1
Seed the pomegranate 5 min
Cut the pomegranate in half and tap the back with a spoon over a bowl so the seeds fall out.
In this step
- Pomegranate1
Ready when: Seeds out, no white skin.
-
2
Dice the apple 3 min
Dice the apple into small cubes and toss with a few drops of lemon juice.
In this step
- Apples1
Ready when: Small cubes, lightly coated in lemon.
-
3
Fill the cups 3 min
Spoon the yogurt into the cups, top with apple and pomegranate and drizzle a little honey. Close the lids and keep in the fridge.
In this step
- Yogurt400 g
- Honey1 tbsp
Ready when: Lids closed tightly.
-
4
Add banana at packing time 2 min
In the morning slice the banana on top (it turns brown if cut the night before).
In this step
- Bananas2
Ready when: Fresh banana slices.
Cook Fruit and yogurt cup from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
