Light, fresh and ready in minutes, this lemon yoghurt and berry bowl recipe makes a bright spring breakfast. Creamy yoghurt is combined with lemon zest and topped with seasonal berries, finished with Little Olive Oil's extra virgin olive oil for a subtle richness.
Kalinjot Pure is the best extra virgin olive oil for this recipe. Its soft character enhances the citrus and fruit without overpowering them.
How to make Lemon Yoghurt and Berry Bowl
Spoon the yoghurt into serving bowls.
Stir in the lemon zest.
Top with fresh berries.
Drizzle with Little Olive Oil Kalinjot Pure extra virgin olive oil.
Serve immediately.
Our top tip is to bring the yoghurt to room temperature for the best flavour.
Lemon Yoghurt and Berry Bowl Information
Details
Dish: Breakfast
Diet: Vegetarian
Serves: 2
Prep: 5 minutes
Cook: 0 minutes
Total: 5 minutes
Ingredients
400g Greek yoghurt
Zest of 1 lemon
200g mixed berries
2 tablespoons Little Olive Oil Kalinjot Pure extra virgin olive oil
Nutrition per Serving
Calories: 310
Protein: 15g
Carbohydrates: 20g
Dietary Fibre: 3g
Total Sugars: 16g
Fat: 18g
Saturated Fat: 6g
Sodium: 120mg
