Cinnamon Yogurt with Fresh Fruit
Fresh seasonal fruit meets creamy yogurt with a warm hint of cinnamon: this breakfast comes together in just a few minutes yet still feels special. A splash of orange and lemon juice adds a bright, fruity lift, while chopped hazelnuts bring a satisfying crunch. A spoonful of honey ties it all together.
Ingredients
- 30 g hazelnuts
- 1 orange
- 0.5 lemon
- 250 g mixed seasonal fruit
- 200 g yogurt, plain or Greek-style both work well
- 1 tbsp honey
- 0.25 tsp ground cinnamon, or just a pinch
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 1 Serving |
|---|---|---|
| Calories | 480 kcal | 480 kcal |
| Carbohydrates | 55 g | 55 g |
| Protein | 14 g | 14 g |
| Fat | 22 g | 22 g |
| Fibre | 7 g | 7 g |
| of which sugar | 42 g | 42 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Roughly chop the hazelnuts.
- Squeeze the juice from the orange and lemon.
- Depending on the fruit, wash, peel and cut it into bite-sized pieces.
- Toss the fruit with the citrus juice and chopped hazelnuts.
- Stir the yogurt together with the honey and cinnamon until smooth, then spoon it over the fresh fruit.
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Nutrition facts per serving (estimate)
| Calories | 480 kcal |
|---|---|
| Carbohydrates | 55 g |
| Protein | 14 g |
| Fat | 22 g |
| Fibre | 7 g |
| of which sugar | 42 g |
Frequently asked questions
Which fruit works best in this recipe?
Use whatever is in season: berries in summer, apples and pears in autumn, or citrus fruit in winter all work beautifully.
Can I swap out the honey?
Yes, maple syrup or agave syrup work just as well as an alternative.
Is this recipe low in carbs?
It's naturally grain-free and offers protein and healthy fats from the yogurt and hazelnuts. The carb content will vary depending on the fruit you choose.
Can I make it ahead?
The fruit prepares well in advance, but stir in the yogurt just before eating so it stays lovely and creamy.
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