Yogurt with Fresh Fruit
Fresh, fruity and ready in just a few minutes: this yogurt with fresh fruit is a light way to start the day, and you can reinvent it again and again with the best seasonal produce. Ground flaxseed adds a pleasant bite and plenty of fibre, while a splash of lemon juice makes the flavours shine. Whether for breakfast or a snack in between, this recipe always hits the spot.
Ingredients
- 100 g yogurt (1.5% fat), approx.
- 5 g flaxseed, ground (also sold as linseed)
- 1 tsp lemon juice
- 1 apple, choose a seasonal variety
- 1 pear, choose a seasonal variety
- 100 g blueberries, lingonberries or blackberries, depending on season and availability
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 | 210 kcal | 210 kcal |
| Carbohydrates | 34 g | 34 g |
| Protein | 6 g | 6 g |
| Fat | 4 g | 4 g |
| Fibre | 7 g | 7 g |
| of which sugar | 26 g | 26 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
- Stir the yogurt, ground flaxseed and lemon juice together thoroughly in a bowl.
- Wash the apple and pear, core them and cut into small pieces.
- Fold the chopped fruit and the berries through the yogurt mixture and serve straight away.
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Nutrition facts per serving (estimate)
| Calories | 210 kcal |
|---|---|
| Carbohydrates | 34 g |
| Protein | 6 g |
| Fat | 4 g |
| Fibre | 7 g |
| of which sugar | 26 g |
Frequently asked questions
Which berries work best with this yogurt?
Blueberries, blackberries and lingonberries all work well. It's best to reach for whatever is in season.
Can I make this yogurt vegan?
Yes, simply swap the dairy yogurt for a plant-based one, for example a soy or coconut version.
Why use ground flaxseed instead of whole?
The body absorbs ground flaxseed far better than whole seeds, so you get more from the omega-3 fatty acids and fibre it contains.
Is this recipe suitable for a low-carb diet?
It's lower in carbs than many classic breakfasts and is often suggested as a lighter morning option, but it doesn't fit a strict keto diet.
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