Approximately 285 calories (depends on the fruit used)
Yogurt is an easy meal to prepare, it is quick, requires no cooking and can be made in large batches. This is usually eaten as a breakfast or after school meal in our house. To make things easier, just stick to one type of fruit per week.
57g Stonyfield Plain Whole Milk Yogurt
15g Organic Valley Heavy Cream
20g oil (use 2 different kinds)
Add your choice of fruit (one of the following)
10g banana (pictured above includes 5g of Walden farms Chocolate Syrup and cinnamon added, add this into your calculations!)
Blend together the yogurt, cream and oil. (I mix in only 10g of the oil and serve the additional 10g of coconut oil on the side). Top with fruit.
- Oils suitable for mixing with yogurt would be: MCT, safflower, grape seed, sunflower, walnut (not toasted), canola or other mild flavored oils.
- Mixing coconut oil into Stonyfield brand yogurt does not go over well with Charlotte. The oil hardens in the cool yogurt and gives it a “seedy” texture. Coconut oil will mix into Fage yogurt much better
- I chose to use Stonyfield because this brand has more added live cultures than some others, read more about it here.
- Mix the yogurt base (yogurt, cream & oil) as a batch. Add the fruit to the containers individually.
- I often use frozen fruit, it’s cheaper than fresh especially if you are buying organic. Frozen fruit is actually easy to chop with a sharp knife! Calculations will vary slightly between fresh and frozen fruit.